Four-cheese macaroni and cheese with bacon is the ultimate ooey, gooey, cheesy macaroni and cheese. Prepare to fall in love - a bite at a time.
Course Main Course
Keyword macaroni and cheese
Author Liz - Eat Move Make
116 oz boxuncooked elbow macaroni
1/8 tsp black pepper
1cuplow-sodium chicken broth
1cupshredded colby cheesedivided
1cupshredded Swiss cheesedivided
1cup shredded cheddar cheesedivided
1cupshredded pepper jack cheesedivided
1pkgbaconcooked crisp and crumbled
Heat oven to 350 degrees.Spray a casserole dish with cooking spray.Cook pasta according to directions; drain and set aside.In Dutch oven stockpot over medium heat, melt butter. Slowly add flour, continuously whisking. Whisk in chicken broth. Slowly add cream, whisking throughout. Gradually add 3/4 cup of each of the four cheeses while continuing to whisk until smooth. Add pasta to cheese sauce, stirring to mix well. Turn into the casserole dish and spread evenly. Add the remaining cheese on top. Sprinkle crumbled bacon over cheese.Bake 15 minutes.