Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 8 ounces elbow macaroni, about 2 cups dry
- 3 tablespoons butter
- 4 green onions, thinly sliced
- dash garlic powder
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- salt and freshly ground black pepper, to taste
- 6 slices bacon, cooked, drained, crumbled
- 2 cups (8 ounces) sharp Cheddar cheese, divided
- 1 cup soft bread crumbs
- 1 1/2 to 2 tablespoons butter, melted
Heat oven to 350°. Lightly grease a 2 1/2-quart baking dish.
In a medium saucepan over medium heat, melt butter. Add the green onions and garlic powder. Cook, stirring, for about 1 minute. Add the flour and stir until well blended and smooth. Add the milk and cook, stirring, until thickened. Stir in salt and pepper, to taste. Remove 1/2 cup of the cheese and set aside. Stir the remaining 1 1/2 cups of cheese into the sauce and continue cooking until cheese is melted. Combine the cheese sauce with the drained macaroni and spoon into the prepared baking dish. Sprinkle bacon evenly over the casserole and top with the reserved 1/2 cup of cheese.
Toss bread crumbs with 1 1/2 to 2 tablespoons of melted butter and sprinkle over the casserole. Bake for 25 to 30 minutes, until lightly browned and bubbly.
Serves 4 to 6.
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