Smoky Bacon Mac & Cheese (Print Version)

# Ingredients:

→ Base

01 - 200g elbow macaroni
02 - 6 slices thick-cut bacon, diced

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 500ml whole milk
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon black pepper
11 - Salt to taste

→ Cheese

12 - 2 cups sharp cheddar cheese, shredded
13 - 1 cup Gruyère cheese, shredded

→ Topping

14 - 1/2 cup Panko breadcrumbs
15 - Chopped green onions or parsley for garnish (optional)

# Instructions:

01 - Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
02 - In a large saucepan over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and place on paper towels to drain. Reserve about 2 tablespoons of bacon drippings in the pan.
03 - Add butter to the bacon drippings and melt over medium heat. Whisk in flour and cook for 2 minutes until golden, stirring constantly.
04 - Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture thickens, about 3-5 minutes.
05 - Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt to taste.
06 - Reduce heat to low, then gradually add the cheddar and Gruyère cheese, stirring until completely melted and smooth.
07 - Fold the cooked macaroni and crispy bacon into the cheese sauce until well coated.
08 - Preheat oven to 175°C (350°F). Transfer the mixture into a greased baking dish.
09 - Sprinkle the Panko breadcrumbs evenly over the mac and cheese.
10 - Bake for 20-25 minutes until bubbly with a golden-brown top.
11 - Let stand for 5 minutes before serving. Garnish with chopped green onions or parsley if desired.

# Notes:

01 - The reserved bacon fat adds an extra layer of smoky flavor to the cheese sauce.
02 - For a spicier version, add a pinch of cayenne pepper to the sauce.
03 - This dish can be assembled ahead of time and refrigerated before baking.

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