INGREDIENTS
1 lb elbow macaroni (or pasta of choice) 4 slices bacon, chopped 2 tbsp unsalted butter 2 tbsp all-purpose flour 1 ¼ cup whole milk ½ cup heavy cream ½ tsp Mighty Salt™ Smoky Umami Flavored Salt (adjust to taste) ½ tsp smoked paprika (optional) ½ tsp garlic powder 2 cups shredded sharp cheddar cheese 1 cup shredded gouda 1 cup shredded mozzarella 1 tsp Dijon mustard ¼ tsp black pepper ⅔ cup panko breadcrumbs 2 tbsp melted butter Chopped parsley, for garnish Sliced jalapeno, for garnish01Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
02In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Keep about 1 tbsp of the bacon drippings in the pan.
03Make the Cheese Sauce: Add butter to the skillet with the bacon drippings and melt over medium heat. Stir in flour and cook for about 1 minute, whisking continuously. Slowly pour in milk and heavy cream, whisking constantly to prevent lumps. Stir in Mighty Salt™ Smoky Umami Flavored Salt, smoked paprika, and garlic powder. Reduce heat to low and gradually add shredded cheeses, stirring until smooth. Stir in Dijon mustard and black pepper.
04Add the drained pasta to the cheese sauce and stir until evenly coated. Fold in the crispy bacon, reserving some for topping.
05Preheat the broiler. In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle over the mac and cheese and broil for 1-2 minutes, or until golden brown. Garnish with extra bacon, chopped parsley and jalapenos. Enjoy!
Mighty Salt
25 Mins
