Need a little comfort food? I can’t get enough of this Cheddar Bacon Mac and Cheese that I recently created. It is easy and comes together super quickly. Smokey, creamy, comfort-foody–it’s a great side with a steak and peas, but can stand as the main dish with a little spinach side salad. Yummy!!
What you’ll need:
8 ounces whole wheat pasta shells
1 cup shredded cheddar cheese (or blend)
2 T butter
2 T flour
1 cup milk
1 T dijon mustard
1 T worcestershire sauce
4 strips bacon, cooked and crumbled
Prepare shells using package directions. Be sure to over-salt the water!
Drain the pasta and leave it in the colander. Put the pasta pot back in the burner on medium heat. Add the butter and flour, using a whisk to combine as the butter melts. Cook for at least 30 seconds so the flour is no longer raw.
Add milk and continue to whisk until milk starts to boil and mixture thickens. Then add the cheese, mustard, and Worchester sauce. Whisk until smooth.
Tip: I always keep the milk nearby in case I feel I need to add a little splash if the sauce feels too thick.
Add the pasta back in and use a spoon to mix, coating all the pasta in the sauce. Toss in the bacon and stir to distribute evenly. Done!
Even baby loves this one!! Enjoy!