Ingredients
8ozbacon,cooked and crumbled
1lbelbow macaroni
½cupunsalted butter
½cupflour
2tspmustard,powdered
½tspcayenne pepper
1tsppaprika
6cupsmilk
2tspkosher salt
½tspcoarse ground black pepper
1largeegg
4ozMonterey jack cheese
4ozmozzarella
12ozsharp cheddar,divided
Preparation
Pre-heat the oven to 350 degrees F.
Shred the cheeses, keeping 2 cups of the cheddar off to the side for the topping.
Cook the pasta then let it sit in the water an extra 10 minutes (this will help it avoid soaking up the cheese sauce), before draining and rinsing gently.
Place the bacon in a large pan over medium heat. Cook for about 4 to 5 minutes, until crispy.
Remove the bacon from the pan and drain on paper towels.
Leave 2 tablespoons of bacon fat in the pan; discard the rest of the fat.
Add the butter to the pan and melt.
Add the flour, mustard, cayenne and paprika and whisk together until fully combined, cook for an additional 15 seconds.
Add the milk slowly while whisking to keep the mixture well combined.
Add in the salt and pepper and cook for an additional 5 minutes.
Turn off the heat.
Remove 1 cup of the milk mixture and let cool for 3 to 5 minutes in the refrigerator in a larger glass measuring cup or bowl.
Add the egg to the cooled milk and whisk it well until fully combined.
Turn the heat on the pot back on to medium-low.
Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.
Add in the Monterey jack, mozzarella and 1 cup of the sharp cheddar and whisk until combined.
Add the rinsed macaroni and half of the bacon pieces back into the pot and toss with the cheese sauce.
Pour into a 9×13-inch baking dish and top with the remaining 2 cups of shredded cheddar cheese and bacon.
Bake for 30 minutes, uncovered.
