Macaroni and Cheese 🧀

Preheat oven to 350 degrees. Start to prepare macaroni pasta according to packaging instructions. Cook and chop bacon for topping and set aside.

Shred cheeses and set aside.

Make breadcrumb topping. Melt 2 tablespoons of butter in a small microwave safe dish and add 1/2 cup of plain breadcrumbs. Stir until combined. Set aside.

In a large oven safe skillet add butter and diced shallots on medium heat cooking until softened. The skillet I used for this recipe is a 10 inch by 2-inch cast iron.

Next whisk in 2 tablespoons of flour. Cook for a minute until a roux is formed.

Add in heavy cream and Dijon mustard, whisking constantly, allowing for sauce to slightly thicken.

Add in all the cheese except for 1 cup of sharp cheddar cheese that will be used for the top, salt and pepper to taste. Stir until combined.

Add in cooked drained macaroni to the cheese sauce and stir until combined.

Top the macaroni and cheese with the remaining cup of cheddar cheese and buttered breadcrumbs. Bake for 10-15 minutes or until cheese is melted and breadcrumbs are golden brown.

Serve with a sprinkle of bacon bits and freshly cut parsley. Enjoy!

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