What could possibly be better than creamy mac & cheese with bacon? Nothing!
White Cheddar and Bacon Mac & Cheese
- 1 tablespoon flour
- 1 tablespoon unsalted butter
- 1-1/2 cups milk
- 4 slices bacon 1/4" pieces, cooked until crispy
- 3-1/2 cups Tillamook 2 year extra sharp white cheddar cheese shredded
- 3 cups elbow macaroni uncooked
- 1/2 cup bread crumbs
Preheat oven to 400 degrees F. Cook pasta until al dente. Drain and remove from heat.
Make cheese sauce: Melt butter in medium saucepan, then add bacon and flour. Cook for 2 minutes until flour turns golden. Slowly add milk, and simmer until the mixture thickens, stirring constantly.
Remove from heat, stir in 3 cups cheese, setting aside remaining 1/2 cup. Add macaroni and stir until cheese sauce and macaroni are well mixed.
Pour into greased 9 x 9 pan. Top with remaining 1/2 cup cheese and bread crumbs. Bake for 12 minutes, until topping is golden brown.
Fun Fact: Tillamook makes more than 100,000 pounds of cheese every day!
Adapted from Tillamook