Easy Cheesy Bacon Macaroni
Serving Size / Yield
- 3 1/4 tsp. sea salt, divided
- 3 C. elbow pasta
- 4 tsp. all-purpose flour
- 1 1/2 C. low-fat milk, divided
- 2 C. shredded Cheddar cheese, divided
- 1/4 C. sliced scallions
- 1 tsp. hot sauce
- 1/4 tsp. freshly ground black pepper
- 2 slices bacon, cooked and crumbled
Preheat your broiler and bring six quarts water and one T. salt to a boil. When ready, add the elbow pasta and cook for around eight minutes, which is about how long it should take for the pasta to be al dente. Drain when finished. Heat a saucepan over medium heat and combine the flour and 1/2 C. milk inside of it. Carefully add the remaining milk and bring the mixture to a boil. Cook the flour-milk mixture for one minute and remember to stir regularly. Remove the mixture from the heat and let it cool for four minutes.
Stir in 1 1/2 C. cheese into the mixture and then add 1/4 tsp. salt, scallions, hot sauce, pepper, and bacon. Stir to thoroughly combine. Add the pasta and toss to evenly coat. Coat a 2-quart baking dish with cooking spray. Transfer the mac and cheese into a the prepared baking dish. Top with remaining cheese and broil for seven minutes. Serve.