The Best, Creamiest Mac 'n Cheese with Guyere, Cheddar, and Bacon

• Meat

  • 4 slices Bacon, thick cut

• Condiments

  • 1/2 tsp Mustard powder, dried yellow

• Pasta & Grains

  • 2 1/2 cups Elbow macaroni noodles

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1/8 tsp Cayenne pepper
  • 1 tsp Table salt

• Dairy

  • 4 tbsp Butter, salted
  • 1 1/4 cups Gruyere cheese, good quality
  • 2/3 cup Parmesan cheese, good quality
  • 1 1/4 cups White cheddar cheese, good quality sharp
  • 2 3/4 cups Whole milk

Found on chewoutloud.com

Description

Ingredients

• 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

Directions

• 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.
• Serve immediately with cooked/crumbled bacon.