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Mac and Cheese

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients
  

  • 1 pound cavatappi pasta
  • 12 oz bacon (optional) 9-12 slices
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 2 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • Salt and black pepper to taste

Instructions
 

  • Cook pasta until al dente, then drain and set aside. Fry bacon until crispy, crumble, and set aside.
  • In a large pot, melt butter and whisk in flour to form a roux. Gradually add milk, whisking constantly until thickened. (This can take longer than you think, I cook my roux for at least 5-8 minutes) Stir in cheddar and Gruyere cheeses until melted. Mix in mustard, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
  • Add pasta and bacon to the cheese sauce, coating evenly. Transfer to a greased 9x13" baking dish.
  • Bake at 425°F for 15-20 minutes until golden and bubbly.