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Description
picky-palate.com
Ingredients
US|METRIC
8 SERVINGS
- 1 lb. elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper (freshly)
- 3 cups whole milk (plus 1 cup, divided)
- 1 cup shredded cheddar cheese (mild)
- 1 cup shredded mozzarella cheese
- 8 oz. prepared pesto
- 1 1/2 lb. cooked bacon (crumbled)
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Directions
- Cook pasta according to package directions. Drain and set aside.
- Place butter into a medium saucepan over medium heat. Swirl pan until butter is melted then whisk in flour, salt and pepper. Whisk for 2 minutes, until bubbly and thick.
- Slowly whisk in 3 cups milk until well combined. Continue whisking and stirring until thickened, 2-3 minutes.
- Reduce heat to low and stir in cheeses until melted. Place cooked pasta into a large dutch oven or pot over low heat. Pour in cheese sauce, stirring to combine. Stir in pesto then add bacon pieces saving 1 cup for garnishing plates. Stir until combined. Season with additional salt and pepper to taste.
- Serve warm. Mac and cheese will set and get thick if not served immediately. To loosen sauce add splashes of additional milk to desired consistency.
NutritionView More
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960Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories960Calories from Fat540 |
| % DAILY VALUE |
| Total Fat60g92% |
| Saturated Fat26g130% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium2240mg93% |
| Potassium740mg21% |
| Protein48g |
| Calories from Fat540 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C |
| Calcium30% |
| 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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