Baked Bacon Mac and Cheese

Ingredients

• 12 oz macaroni elbows
• 3 tbsp butter (plus extra for buttering the dish)
• 3 tbsp flour
• 2 cups low sodium chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• ¼ tsp garlic powder
• ¼ tsp dry mustard
• pinch of cayenne pepper
• pinch of ground nutmeg
• cracked black pepper (to taste)
• 8 oz shredded cheese (see notes)
• salt (to taste)
• 8 slices of bacon (cooked until crispy and chopped)
• 4 tbsp panko breadcrumbs

Instructions

1. 1

   Preheat the oven to 375 and cook the macaroni elbows as per the packet instructions in boiling salted water until just about al dente. Drain and set aside.

2. 2

   Melt the butter in a large saucepan over a medium heat. Once it is frothy, whisk in the flour. Cook for a few minutes, still whisking so that the sauce won't taste of raw flour.

3. 3

   Gradually whisk in the chicken broth until you have a smooth sauce. Whisk in the milk and raise the temperature to a medium high heat. Continue to cook, whisking often until the sauce is thick enough to coat the back of a spoon.

4. 4

   Whisk in the heavy cream, garlic powder, dry mustard, cayenne and nutmeg before seasoning to taste with black pepper.

5. 5

   Remove the white sauce from the heat and stir in 2/3 of the cheese, along with the bacon pieces and the cooked macaroni. Season to taste with salt and a little more pepper, if needed.

6. 6

   Transfer the macaroni to a butter baking dish and top with the rest of the cheese, followed by the breadcrumbs.

7. 7

   Bake for 20-25 minutes until the macaroni is bubbly and golden. Leave to rest for 10 minutes before serving.