Bacon Mac and Cheese Skillet

Ingredients

• 8 slices thick-cut bacon, chopped
• 1 lb elbow macaroni
• 3 tbsp all-purpose flour
• 3 cups whole milk, warmed
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 oz sharp yellow cheddar, freshly shredded
• 4 oz white cheddar, freshly shredded
• 2 oz Gruyère or Monterey jack, freshly shredded
• 2 tbsp chopped fresh chives, for serving

Instructions

1. 1

   Cook the chopped bacon in a large oven-safe cast iron skillet over medium heat until crispy, 8–10 minutes. Transfer to a paper towel–lined plate, leaving about 3 tablespoons of bacon fat in the skillet.

2. 2

   While the bacon cooks, boil the pasta in salted water until 1 minute shy of al dente. Reserve 1/2 cup pasta water, drain, and set aside.

3. 3

   Return the skillet with bacon fat to medium heat. Whisk in the flour and cook 1 minute — this is your smoky roux.

4. 4

   Slowly stream in the warm milk while whisking, followed by the heavy cream. Simmer 3–4 minutes until the sauce coats the back of a spoon.

5. 5

   Stir in the Dijon, smoked paprika, garlic powder, salt, and pepper. Remove from heat.

6. 6

   Add the yellow cheddar, white cheddar, and Gruyère one handful at a time, stirring until melted and glossy.

7. 7

   Fold in the pasta and about two-thirds of the bacon. Loosen with reserved pasta water if needed. Top with the remaining bacon and chives, and serve directly from the skillet.