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Ingredients
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Pasta
Cheese Sauce
Sriracha Bacon
Toppings
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Cheese Sauce Preparation
- 2
Make the Roux
In a large saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 2 minutes until golden, stirring constantly.
- 3
Add Milk
Slowly pour in the milk while whisking continuously to prevent lumps from forming. Continue to cook the mixture until it thickens, about 5 minutes.
- 4
Add Cheese and Seasonings
Remove the saucepan from heat and stir in the sharp cheddar cheese and Monterey Jack cheese until fully melted. Season with salt, black pepper, garlic powder, and onion powder.
Sriracha Bacon Preparation
- 5
- 6
Add Sriracha
Once cooled, chop the bacon into small pieces and toss with Sriracha sauce to coat.
Combining and Baking
- 7
Combine Pasta and Cheese Sauce
In a large mixing bowl, combine the cooked elbow macaroni and cheese sauce. Mix until the pasta is evenly coated.
- 8
Add Sriracha Bacon
Fold in the Sriracha-coated bacon into the mac and cheese mixture.
- 9
Prepare for Baking
Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish.
- 10
Prepare Topping
In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the mac and cheese.
- 11
Bake
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Serving
- 12
Garnish and Serve
Remove from the oven, let cool for a few minutes, then sprinkle with chopped fresh parsley before serving.