Bacon Mac and Cheese

Preheat your oven to a temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric). This initial step is crucial to ensure that your oven reaches the desired temperature before proceeding with the recipe.

Next, fill a large pot with water and add a moderate amount of salt. Bring the mixture to a rolling boil, which indicates that it has reached its maximum temperature. Now, cook elbow macaroni in the boiling water, stirring occasionally to prevent it from sticking to the sides of the pot. Continue cooking until the pasta is tender yet still retains some firmness when bitten into, which should take around 8 minutes.

While the pasta is cooking, melt butter in a large saucepan over low heat. This will allow you to carefully whisk in flour, creating a smooth and consistent mixture that resembles paste-like consistency. Stir the mixture for approximately 2 minutes, or until it has transformed into a smooth and bubbly paste.

Gradually whisk in milk, bringing the mixture to a gentle simmer over medium heat. Continue cooking and stirring until the sauce has thickened and become smooth, which should take around 3 to 5 minutes. At this stage, stir in 1 and a half cups of Cheddar cheese until it has melted and combined with the sauce.

Add cooked elbow macaroni and crispy bacon to the saucepan; gently stir to combine with the cheese sauce. If necessary, add a small amount of milk to evenly coat the pasta. Transfer the macaroni mixture to a 1 and a half-quart casserole dish; sprinkle the remaining half cup of Cheddar cheese over the top.

Finally, bake the macaroni and cheese in the preheated oven until it is hot and bubbly, which should take around 20 minutes.