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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. bacon (or to taste)
- 8 oz. cheddar cheese (grated, divided, I prefer sharp, but use what you like; if you don’t want to grate the cheddar, you can cube it)
- 3 oz. grated Parmesan cheese (divided)
- 1 oz. butter (for greasing baking dish)
- 1 Tbsp. salt (for salting pasta water; table salt is fine)
- 8 oz. elbow macaroni (uncooked, or another pasta shape of your choice)
- 2 cups milk (whole milk is best, but skim works too)
- 2 oz. bacon fat (reserved, from rendering the bacon; may substitute butter)
- 2 Tbsp. flour
- 1/2 tsp. kosher salt (or to taste; if using regular table salt, use about half this amount)
- 1/4 tsp. freshly ground black pepper (or to taste)
- 3/4 tsp. cayenne pepper (optional)
- grated Parmesan cheese (additional, for garnish, optional)
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NutritionView More
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1080Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1080Calories from Fat680 |
% DAILY VALUE |
Total Fat76g117% |
Saturated Fat35g175% |
Trans Fat |
Cholesterol160mg53% |
Sodium3430mg143% |
Potassium610mg17% |
Protein44g |
Calories from Fat680 |
% DAILY VALUE |
Total Carbohydrate55g18% |
Dietary Fiber2g8% |
Sugars10g |
Vitamin A25% |
Vitamin C4% |
Calcium90% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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