Ingredients
- 1/2 pound bacon
- 1 pound of macaroni noodles or anything really, cooked just under al dente
- 2 Tbsp unsalted butter
- 2 Tbsp bacon fat from cooking the bacon
- 1/4 cup flour
- 2 1/2 cups whole milk
- 4 cups shredded cheddar cheese
- 2 Tbsp chopped green onions
- 1 - 1 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350 degrees.
- Line a cookie sheet (with a lip/high edges) with foil, and top with a cooling rack if you have one. (This keeps bacon separate from grease)
- Lay the bacon on the rack side by side. Bake for between 15 and 20 minutes.
- While the bacon is cooking, boil your pasta. Cook it just under al dente and set that aside.
- Get your bacon out of the oven if it's done to your liking.
- Chop the bacon up and set it aside for later - but keep that bacon fat! Pour it in a jar.
- In a large sauce pan, melt 2 Tbsp of butter with 2 Tbsp of the bacon fat over medium heat. Or swap the butter for 4 Tbsp of bacon fat for more bacon flavor.
- Once the butter has melted and mixed with the bacon fat, add the chopped green onions. Mix them up for a few minutes to soften them.
- Add the flour and whisk like crazy until it's well blended.
- Add the milk. Slowly heat while whisking until is starts to bubble.
- Add 3 cups of shredded cheddar, salt, pepper, and 1/2 cup of the chopped bacon. Mix it well until it's nice and smooth. Remove the pan from heat.
- Add the pasta to the pan and mix it evenly into the cheese sauce.
- Pour into a baking dish, top with the remaining cup of shredded cheese and the remaining chopped bacon.
- Bake for about 30 minutes. Then enjoy!
Nutrition
Calories: 900kcal | Carbohydrates: 67g | Protein: 36g | Fat: 53g | Saturated Fat: 25g | Sodium: 1375mg | Potassium: 467mg | Fiber: 2g | Calcium: 679mg