Servings
6
Recipe by
Chef Kelsey Nixon
Image provided by
@caitlacoop
Ingredients
| 1 lb. | elbow macaroni |
| ¼ cup | (½ stick) unsalted butter |
| ¼ cup | all-purpose flour |
| 4 cups | hot whole milk |
| Kosher salt and cracked black pepper | |
| 1 tsp. | dry mustard, or to taste |
| ¼ tsp. | cayenne pepper |
| 4 cups | Borden® Cheese Sharp Cheddar Thick Cut Shreds |
| ½ cup | Borden® Cheese Parmesan Shreds |
| ¼ lb. | bacon, cooked and crisped, fat reserved |
| ⅓ cup | panko bread crumbs |
| 1 tbsp. | chopped fresh flat-leaf parsley |
Steps
| 1 |
PREHEAT
oven to 425° F (175° C).
|
| 2 |
COOK
pasta until al dente in a pot of boiling salted water; drain.
|
| 3 |
MELT
the butter in an extra large oven-proof skillet set over medium-high heat.
|
| 4 |
WHISK
in the flour and cook, whisking constantly, until the paste cooks and bubbles a bit, about 2 minutes.
|
| 5 |
ADD
3 cups of the hot milk and cook, whisking constantly, until the sauce thickens, about 5 minutes. Season to taste with salt and pepper.
|
| 6 |
BRING
the sauce to a boil, reduce the heat to low, and cook, stirring, for 2 to 3 more minutes.
|
| 7 |
STIR
in the dry mustard and cayenne pepper, and then gradually add the Borden® Sharp Cheddar Thick Cut Shreds, stirring constantly until all of the cheese has melted into the sauce.
|
| 8 |
STIR
in the remaining 1 cup milk.
|
| 9 |
ADD
the cooked pasta to the sauce and stir to coat. Season to taste with salt and pepper.
|
| 10 |
COAT
the bread crumbs with reserved bacon fat and sprinkle the mixture over the top of the skillet. Sprinkle the top with 1/2 cup Borden® Cheese Parmesan Shreds.
|
| 11 |
BAKE
until the top is browned and the sauce is bubbling, 10 to 12 minutes.
|
| 12 |
TOP
with crumbled cooked bacon. Garnish with parsley and let sit 5 minutes before serving.
|
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