| Servings |
|
Ingredients
- 1 lb Elbow Pasta dry
- 1/2 cup Unsalted Butter
- 1/2 cup All-Purpose Flour
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper freshly ground
- 3 cups Milk additional if needed
- 1 cup Mild Cheddar Cheese shredded
- 1 cup Mozzarella Cheese shredded
- 8 oz Basil Pesto
- 1 1/2 lbs Bacon cooked, crumbled
Ingredients
|
|
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Place butter into a medium saucepan over medium heat.
- Swirl pan until butter is melted then whisk in flour, salt and pepper.
- Whisk for 2 minutes, until bubbly and thick. Slowly whisk in 3 cups milk until well combined.
- Continue whisking and stirring until thickened, 2-3 minutes.
- Reduce heat to low and stir in cheeses until melted.
- Place cooked pasta into a large dutch oven or pot over low heat.
- Pour in cheese sauce, stirring to combine.
- Stir in pesto then add bacon pieces saving 1 cup for garnishing plates. Stir until combined.
- Season with additional salt and pepper to taste.
- Serve warm.
Recipe Notes
Mac and cheese will set and get thick if not served immediately. To loosen sauce add splashes of additional milk to desired consistency.