Recipe courtesy of Kelsey Nixon
Episode: After Hour Eats
Save Recipe Print
Total:
50 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a pot of boiling salted water, cook the pasta until al dente; drain.

Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.

Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Creamy Baked Macaroni and Cheese

Recipe courtesy of Food Network Kitchen

Mac 'N Cheese with Bacon and Cheese

Recipe courtesy of Tyler Florence

Macaroni and Cheese

Recipe courtesy of Ree Drummond

Mac and Cheese

Recipe courtesy of Ina Garten

Mac and Cheese Soup

Recipe courtesy of Food Network Kitchen

Macaroni and Cheese

Recipe courtesy of Giada De Laurentiis

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Cauliflower "Mac" and Cheese Casserole

Recipe courtesy of George Stella

Macaroni and Cheese

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword