Serves 1
Directions
- 1Boil 12 oz of elbow macaroni in salted boiling water, according to the box directions.
- 2Once the macaroni is cooked, drain it and set it aside.
- 3Add 4 tablespoons of unsalted butter and a little bit of bacon up to a pan.
- 4Melt the butter and bacon up on a medium heat.
- 5Add about 4 tablespoons of flour and stir together for a few minutes.
- 6Add a 1/2 teaspoon of onion powder, a teaspoon of dried mustard powder, about a 1/2 teaspoon of black pepper, and a 1/2 teaspoon of salt.
- 7Whisk the mixture together.
- 8Add in a whole can of evaporated milk, one cup of half and half, and a few dashes of hot sauce (optional).
- 9Add 4 oz of cream cheese and about 2 cups of fresh grated sharp cheddar cheese.
- 10Stir this together until it's all melted and smooth to create the cheese sauce.
- 11Pour the cheese sauce over the cooked macaroni and fold it in.
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- bacon up
- 4 tbsp flour
- 0.5 tsp onion powder
- 1 tsp dried mustard powder
- 0.5 tsp black pepper
- 0.5 tsp salt
- 1 can evaporated milk
- 1 cup half and half
- dashes hot sauce
- 4 oz cream cheese
- 2 cups fresh grated sharp cheddar cheese
Tips
- If you want a thinner cheese sauce, you can thin it down.
- You can adjust the seasonings to taste.
- A little touch of bacon grease gives it a smoked mac and cheese taste, but it's optional.
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