Ingredients:
12 oz elbow macaroni
2 cups sharp white cheddar cheese, shredded
½ cup Parmesan cheese, grated
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 teaspoon garlic powder
½ teaspoon mustard powder
Salt and pepper, to taste
4 slices of bacon, cooked and crumbled
½ cup breadcrumbs
2 tablespoons butter, melted (for topping)
Fresh parsley, for garnish
Directions:
Cook the elbow macaroni according to package directions. Drain and set aside.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, until a roux forms.
Gradually whisk in the milk and heavy cream, making sure to eliminate lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Add garlic powder, mustard powder, salt, and pepper to taste. Stir in white cheddar and Parmesan cheeses until melted and creamy.
Mix the cooked macaroni into the cheese sauce, stirring until well coated.
Transfer the mac and cheese to a greased baking dish.
Combine breadcrumbs with melted butter and sprinkle over the mac and cheese.
Bake at 350°F (175°C) for 15-20 minutes, until the topping is golden and crispy.
Top with crumbled bacon and garnish with fresh parsley before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 500 kcal per serving
