Nothing says comfort like macaroni and cheese. Creamy mac ‘n cheese fans will love this classic, stove-top version. With Cheddar for great flavor and American for its meltability, this is one tasty, smooth, velvety dish. And when things start (and get topped) with bacon, you know it’s going to be good. Plus, this bowl of goodness is almost as easy to make as opening a box — but so much better, and it comes together in practically no time at all.
Makes
6 servings
Total Time
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Ingredients
COOK:
WHISK IN:
Test Kitchen Approved
Test Kitchen Tip
You can easily make this a vegetarian dish — omit the bacon and use 2 Tbsp. unsalted butter in place of the drippings.
Instructions
Cook pasta in a large pot of boiling salted water according to package directions; drain.
Cook bacon in a saucepan until crisp; transfer to a paper-towel-lined plate and drain off all but 2 Tbsp. drippings from pan.
Cook shallots and garlic in drippings over medium heat until shallots soften. Increase heat to medium-high. Whisk in flour and cook 1 minute.
Whisk in milk, whisking often, until smooth; bring to a boil, then reduce heat to medium and simmer until thickened, 3–4minutes. Reduce heat to low. Add cheeses by the handful, whisking after each addition until melted. Season sauce with salt and cayenne and stir in pasta. Top servings with bacon.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 437
% Daily Value*
Total Fat 24g 36%
Saturated Fat 13g 65%
Cholesterol 55mg 18%
Sodium 609mg 25%
% Daily Value*
Carbs 37g 12%
Fiber 2g 8%
Protein 18g
*Percent Daily Values are based on a 2,000 calorie diet.
