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 |
1 |
PREHEAT
oven to 425° F (175° C).
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2 |
COOK
pasta until al dente in a pot of boiling salted water; drain.
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3 |
MELT
the butter in an extra large oven-proof skillet set over medium-high heat.
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4 |
WHISK
in the flour and cook, whisking constantly, until the paste cooks and bubbles a bit, about 2 minutes.
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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.
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6 |
BRING
the sauce to a boil, reduce the heat to low, and cook, stirring, for 2 to 3 more minutes.
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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.
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8 |
STIR
in the remaining 1 cup milk.
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9 |
ADD
the cooked pasta to the sauce and stir to coat. Season to taste with salt and pepper.
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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.
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11 |
BAKE
until the top is browned and the sauce is bubbling, 10 to 12 minutes.
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12 |
TOP
with crumbled cooked bacon. Garnish with parsley and let sit 5 minutes before serving.
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