Mac And Cheese And

Ingredients

• Servings: 12
• 3 sourdough pretzels, crushed
• 2 tablespoons grated parmesan cheese
• 1 (16 ounce) package whole wheat elbow macaroni
• 6 slices bacon, chopped
• 1 tablespoon butter
• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 tablespoons dijon mustard
• 1 (12 fluid ounce) bottle
• 2 1/2 cups milk
• 3 cups shredded sharp cheddar cheese
• 1/2 teaspoon ground red pepper
• salt and pepper, to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• combine the crushed pretzels and parmesan cheese in a small bowl. set aside.
• fill a large pot with lightly salted water, and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well.
• place the bacon in a large, deep pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. place the bacon slices on a paper towel-lined plate. pour off the bacon fat, reserving 2 tablespoons of the fat.
• melt the butter in the saucepan with the reserved bacon fat over medium heat. stir in the onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. gradually whisk the mustard, the , and finally the milk into the flour mixture; bring to a simmer over medium heat. cook and stir until the mixture is thick and smooth, 5 to 10 minutes.
• stir in the cheese, bacon, red pepper, salt, and pepper. turn off the heat, and stir in the cooked macaroni. sprinkle with the pretzel and cheese mixture before serving.