Categories: Pasta
Ingredients
- 1/2 pound elbow pasta
- 8 tablespoons (1 stick) butter, divided
- 3 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup panko bread crumbs
- 1/2 pound sliced bacon, cooked until crisp and crumbled (about 1 cup)
- 1/4 cup Parmesan cheese
Directions
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Preheat the oven to 350 degrees F. Spray a 9-inch cast-iron skillet with nonstick spray.
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Cook the pasta according to package directions, drain, then rinse under cool water to stop the cooking.
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Melt 3 tablespoons butter in a small saucepan over medium heat. Add the flour, salt, paprika, and pepper and whisk to combine. Slowly add the milk, whisking until smooth and thickened, about 5 minutes. Add the cheddar cheese and stir until smooth.
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Transfer the cooked pasta to the skillet. Pour in the cheese sauce, stirring to combine.
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In a microwave-safe bowl, melt the remaining 5 tablespoons butter in the microwave. Add the bread crumbs, bacon and Parmesan and stir to combine. Sprinkle over the mac and cheese, and bake for 25 to 30 minutes, until hot and bubbly.