Easy, quick and tasty – and very popular with the toddler. You can leave the bacon out for a vegetarian friendly dish, it adds a nice smokiness though.
Stove-Top Bacon Mac n’ Cheese
- 4 slices uncured bacon
- 1 lb macaroni
- 3 Tbsp all-purpose flour
- ¼ tsp ground black pepper
- 2¼ cups milk
- 2 ounces low-fat cream cheese
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- ½ tsp jarred minced garlic
- 8 ounces 2% sharp cheddar cheese, grated
Add the bacon to a large skillet, place over medium heat, cook until crispy, turning often. Drain well on paper towels, crumble up and set aside.
Bring a large pot of water to a boil, cook macaroni for time on package.
In a large saucepan whisk the flour, pepper and milk together over medium-high heat. Break the cream cheese into small pieces and add in. Bring to a boil, whisking constantly. Turn down to medium, add in the Dijon, Worcestershire and garlic, let cook for a couple of minutes. Turn off the heat and whisk in the cheese and the bacon.
Drain the pasta and toss with the sauce.