Mac and Cheese with Bacon

Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 2 lb/907 g elbow macaroni
  • 2 oz/57

Method

  1. Cook the elbow macaroni in 2 gal/7.57 L of well-salted water until tender, 5 to 7 minutes. Drain the macaroni, toss in the butter, and reserve.
  2. To make the cheese sauce, combine the flour and oil in a saucepan and cook over low heat until it forms a pale paste and the raw flour aroma has dissipated, about 4 minutes. Gradually add the milk, whisking constantly.