Mac And Cheese Recipe

Cook the Pasta

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Bacon

In a skillet over medium heat, cook the chopped bacon until crispy. Remove from heat and transfer to a paper towel-lined plate to drain excess fat.

Make the Cheese Sauce

In the same pot used for the pasta, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens, about 5-7 minutes.

Add the Cheeses

Remove the pot from heat and whisk in the shredded cheddar cheese and cream cheese until fully melted and combined. Season with salt and black pepper.

Combine Pasta and Sauce

Add the cooked macaroni to the cheese sauce and mix until the pasta is fully coated.

Prepare the Herb Crust

In a small bowl, combine the breadcrumbs, chopped parsley, dried thyme, and olive oil. Mix until the breadcrumbs are evenly coated.

Assemble and Bake

Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish. Sprinkle the crispy bacon on top, followed by the herb crust mixture. Bake for 25-30 minutes or until the top is golden brown and crispy.