My kids love a Mac and Cheese. Always have and I am pretty sure- always will. I usually like to make this recipe in bulk on the weekends and freeze a dish or two for a quick midweek meal. I use three different cheeses in this recipe because it adds more flavor and creaminess to every bite! I also add bacon, which is my all time favorite classic addition, but you can always make it without. 

Recipe makes: 4-6 servings 

Active Time: 20 minutes

Total Time: 1 hour

Ingredients:

• 6 tablespoons butter

• 6 tablespoons all purpose flour

• 3 cups whole milk

• 1 teaspoons salt

• ⅛ teaspoons black pepper

• ½ teaspoons paprika

• 7 oz gruyere cheese, shredded

• 4 oz parmesan cheese, shredded

• 8 0z extra sharp white cheddar cheese, shredded

• 1 lb of cellentani pasta, cooked

• ½ medium yellow onion, minced

• ½ lb bacon, cut in ½ inch pieces

• 1 tablespoons olive oil

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. 

2. Melt butter in a medium saucepan. 

3. Once butter is fully melted, whisk in flour 1 tablespoon at a time until butter and flour are smooth.

4. Pour in milk and add salt, pepper and paprika. Whisk constantly over medium heat for about 5 minutes or until the white sauce is thick enough that it covers a spoon. Set aside. 

5. In a large stock pot, add onion, bacon, and olive oil. 

6. Cook until onions are soft and translucent and bacon has begun cook. Add white sauce and stir until well combined. 

7. Add gruyere cheese, ⅔ of the white cheddar cheese, and ⅔ of the parmesan cheese to the mixture. Stir constantly on low heat until the cheese is melted. Salt to taste.

8. Add cooked pasta and stir until pasta is completely coated. 

9. Pour pasta mixture into a 9"x13" baking dish and cover with remaining cheese. 

10. Bake for 45 minutes, or until the cheese on top begins to bubble.

11. Serve warm and enjoy!

Watch on Instagram here!

Enjoy!

Elizabeth