20oz.(about 5 cups) grated sharp white cheddar, divided
1lb.thick sliced bacon, chopped
Instructions
Preheat the oven to 350 degrees Fahrenheit. Cook the penne pasta until al dente.
While the pasta is cooking, melt the butter in a large dutch oven. Once melted, whisk in the flour and cook for 1-2 minutes as you continue to whisk. Slowly whisk in the milk and cook until the sauce thickens (about 10 minutes), stirring frequently. Remove from heat.
Add ½ teaspoon of the salt, paprika, and 4 cups of white cheddar to the dutch oven and stir until all of the cheese is melted. Taste and if needed, add remaining ½ teaspoon of salt.
Fold the penne into the melted cheese mixture and pour into a 9x13 baking dish. Sprinkle with the remaining cup of cheese and bake uncovered for 20 minutes. While Mac and cheese is baking, cook the bacon and set aside.
Once the Mac and cheese is finished baking, remove from oven and sprinkle with bacon. Serve immediately or cover with foil until ready to serve.
Notes
- You may reduce the amount of pasta from 1 lb. to 12 oz. for a creamier mac.- This recipe is very versatile and you can use whatever cheddar you have on hand. You may need less or more salt depending on the cheese/brand you use. We developed this recipe with Tillamook extra sharp white cheddar. - This recipe can be easily halved and prepared in an 8 or 9-inch baking dish.