Ingredients
- 8 oz elbow macaroni
- 4 slices bacon, cooked and crumbled
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Method: Stovetop
- Cook the macaroni according to package directions and drain.
- In a large saucepan, melt butter over medium heat. Add flour and stir for 1-2 minutes until it forms a roux.
- Slowly whisk in the milk, making sure there are no lumps. Bring the mixture to a simmer until it thickens, about 5 minutes.
- Stir in the cheddar and Parmesan cheeses, and cook until melted and smooth.
- Add the cooked macaroni and crumbled bacon to the cheese sauce, stirring to combine. Season with salt and pepper to taste.
- Serve hot and enjoy!
