with Bacon Bread Crumbs
HANDS-ON TIME
25 MIN
TOTAL TIME
35 MIN
Serves 4 to 6
I grew up eating boxed macaroni and cheese. It was one of the first things I was allowed to make on my own, other than ketchup sandwiches, and that made me proud. Recently I decided I’d try it again because, you know, there’s a definite place and time for boxed macaroni and cheese. No judgments. It tasted exactly as I remembered, but I certainly didn’t love it the way I thought I would. To make myself feel better, I created this version, packed with sharp white cheddar. You can skip the crispy bacon crumbs, if you like (even though I could eat them by the handful), and sprinkle some chopped toasted hazelnuts on top for an elegant twist. Or, heck, throw on some crispy onions from a can.
Bring a large saucepan of water to a boil, and add a small handful of salt.
In a medium skillet, cook the bacon over medium-high heat, stirring, until rendered and lightly browned but not crisp, 3 to 5 minutes. Add the panko and cook, stirring, until the bacon is crisp and the panko is golden, about 3 minutes. Remove from the heat and season the bacon bread crumbs with salt and pepper.
Cook the pasta shells in the boiling water according to the package directions until al dente, 8 to 10 minutes. Drain well in a colander. Add 1 tablespoon of the butter to the hot noodles and toss well to prevent sticking.
In the same large saucepan, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking continuously, until a bubbling paste forms, about 2 minutes. Gradually whisk in the milk and bring to a boil. Simmer over medium heat, whisking, until thickened and no floury taste remains, about 7 minutes. Whisk in the cheese, mustard, and 2 teaspoons pepper until the sauce is smooth. Stir in the pasta shells and season with salt.
Serve hot, sprinkled with the bacon bread crumbs and chopped chives.