THE BEST, CREAMIEST MAC 'N CHEESE WITH GUYERE, CHEDDAR, AND BACON
This Creamy Mac 'n Cheese is made super rich and creamy with sharp white cheddar and guyere cheeses. Crispy bacon makes it undeniably marvelous. As with most mac & cheeses, this tasty dish is best enjoyed immediately. Typically not a problem :)
2¾ cups whole milk
4 TB salted butter
¼ cup all purpose flour
1 tsp table salt
½ tsp freshly ground black pepper
½ tsp dried yellow mustard powder
⅛ tsp cayenne pepper
1¼ cups good quality gruyere cheese, freshly grated
1¼ cups good quality sharp white cheddar cheese, freshly grated
⅔ cup good quality parmesan cheese, freshly grated
2½ cups uncooked elbow macaroni noodles
4 slices thick-cut bacon, browned and crumbled
In a large microwavable bowl, heat milk in microwave until warm. Cover and set aside.
Fill up a large pot with salted water. Bring to a boil.
Meanwhile, in a medium saucepan, melt butter and add flour. Whisk briskly and constantly for about 4 minutes or until the roux is golden yellow and completely smooth (no longer grainy at all.) Add warm milk and whisk until thick and bubbly. Add salt, mustard, cayenne, black pepper, and cheeses. Stir until cheeses are melted and sauce is smooth and creamy. Cover and set aside to keep warm.
Add uncooked macaroni noodles to the large pot of boiling water. Cook until al dente, according to package instructions. Drain cooked macaroni in a colander and transfer drained noodles back into the empty large pot.
Using a rubber spatula, transfer cheese sauce into the pot with cooked/drained macaroni and stir until well coated.