Bacon Mac and Cheese

📝 Ingredients

• 1 lb box elbow macaroni
• 1/2 lb bacon cooked and crumbled or chopped ((Reserve 2-3 Tbsp drippings))
• 2 Tbsp unsalted butter
• 4 Tbsp all purpose flour
• 3-4 cups whole milk ((plus additional as needed to thin))
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground mustard
• 1/2 tsp smoked paprika
• 1/4 tsp granulated garlic or garlic powder
• 1/4 tsp onion powder
• 1 16 oz package Velveeta or similar easy melt cheese
• sliced green onions for garnishing (optional)

👨‍🍳 Instructions

1. 1Cook the elbow macaroni in salted water per the instructions on the package until al dente. Drain well.
2. 2Cook bacon until crisp over medium-high heat. Remove to paper towels, then chop. Reserve 3 Tbsp drippings in pot.
3. 3To a large deep skillet or pot add butter to bacon drippings melting over medium high heat. Add flour, mixing until fully absorbed. Gradually whisk in 3 cups milk, salt, pepper, ground mustard, paprika, granulated garlic and onion powder. Bring to a gentle simmer, then add cubed Velveeta. Lower heat to medium, stirring until melted.
4. 4Add cooked pasta and crumbled bacon to skillet, mix well. (reserve some bacon for garnishing.) Thin sauce with reserved 1 cup of milk, adding more or less as needed to thin. (Likewise, you can thicken further with 2 Tbsp all purpose flour in just enough cold milk to dissolve.) Simmer for 5-10 minutes over medium heat.
5. 5Serve immediately garnished with crumbled bacon and green onions, if desired.