Skillet Baked Mac And Cheese With Bacon Pretzel Topping
This indulgent mac and cheese recipe features a creamy cheese sauce made with a hint of bacon and a crunchy cracker topping, creating a harmonious blend of textures and flavors. Perfect for a cozy night in or a comforting meal enjoyed with loved ones, this dish will warm your soul with each cheesy bite.
— Constant Cookbook
Ingredients
- 3/4 pound dry elbow pasta
- 1 stick unsalted butter
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cups whole milk
- 3 cups , shredded and divided
- 1 cup finely crushed Keebler® Town House® Pretzel Thins Oven Baked Crackers
- 12 strips cooked, crumbled bacon pieces
Instructions
- Preheat oven to 350 degrees Cook pasta according to package directions. I recommend cooking the pasta a minute less than the directions. Drain and set aside for a few minutes.
- To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in 2 cups of cheese until melted.
- Transfer cooked pasta to 12-inch cast iron skillet over low heat. Pour cheese sauce over top, stirring to combine.
- Top mac and cheese with remaining 1 cup of shredded cheese, crushed crackers and bacon pieces. Bake for 20-25 minutes until cheese is melted and hot. Serve warm.
Yield
8 Servings
Nutrition
- Calories: 489 kcal
- Carbohydrate Content: 46 g
- Protein Content: 23 g
- Fat Content: 23 g
- Saturated Fat Content: 12 g
- Cholesterol Content: 63 mg
- Sodium Content: 856 mg
- Fiber Content: 2 g
- Sugar Content: 5 g
- Serving Size: 1 serving
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