Bacon Pesto Mac & Cheese
• 1 1/2 lbs Farmland Bacon, cut into 1/4 inch strips
• 1 lb Elbow macaroni
• 8 Tbsp Butter, unsalted
• 1/2 cup Flour
• 1 tsp Salt, plus more to taste
• 1/4 tsp Pepper plus more to taste
• 3 cups Whole milk, more as needed
• 1 cup Cheddar cheese, milk, shredded
• 1 cup Mozzarella cheese, shredded
• 8 ounces Pesto
Directions
- In large skillet over medium heat, cook bacon, stirring occasionally, until crisp, 15 to 18 minutes. Use slotted spoon to transfer bacon to a paper towel-lined plate. Set aside.
- While bacon is cooking, in large saucepan or small stockpot, cook pasta according to package directions. Drain and set aside.
- Wipe out saucepan or small stockpot and return it to medium heat.
- Add butter. When butter is melted, sprinkle in flour, salt, and pepper and cook, whisking, for 2 minutes. Slowly add milk, whisking.
- Continue cooking and whisking until mixture thickens, about 3 minutes. Reduce heat to low and stir in the cheeses.
- Stir in the pasta and pesto. Set aside 1 cup of bacon and stir in the remaining bacon. Add more salt and pepper, to taste.
- Serve immediately, garnished with reserved bacon.
- TIP: If mixture gets too thick as it cools, stir in additional milk.
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