Classic Southern Mac and Cheese
With two kinds of cheese, crispy bacon, and a crunchy breadcrumb topping, this class macaroni and cheese recipe is the ultimate comfort food.
Servings: 10 -12 servings
Calories: 572kcal
Ingredients
- 1 16 oz. package elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup minced onion
- 1/2 cup all-purpose flour
- 3-3 1/2 cups whole milk
- 1 cup chicken broth
- 4 1/2 cups shredded sharp white Cheddar cheese divided
- 2 1/2 cups shredded Gouda cheese divided
- 6-8 slices bacon cooked crisp and crumbled
- 2 tablespoons whole-grain mustard
- 2 tablespoons chopped fresh parsley plus more for garnish
- 1 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 1/2 cup Panko breadcrumbs
Instructions
- Preheat oven to 350 degrees. Cook macaroni according to package directions. Rinse with cool water and drain.
- Meanwhile, in a 12-inch cast iron skillet, melt butter over medium heat. Add onion and cook until tender, 3-5 minutes. Stir in flour. Cook and stir a few minutes more.
- Whisk in 3 cups milk and chicken broth, stirring frequently, until mixture begins to thicken. Add additional milk, if needed to reach desired consistency.
- Stir in 4 cups of the white cheddar cheese, 1 3/4 cups Gouda, cooked bacon, mustard, parsley, salt, pepper, cayenne, and nutmeg, stirring until cheese melts. Stir in cooked macaroni.
- Top with remaining cheeses and breadcrumbs. Bake, uncovered, for 20-25 minutes or until browned and bubbly. Let stand 5-10 minutes before serving.
Nutrition
Serving: 1g | Calories: 572kcal | Carbohydrates: 25g | Protein: 28g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 14g | Cholesterol: 121mg | Sodium: 1034mg | Fiber: 1g | Sugar: 12g