Bacon Crumble Skillet Macaroni
Smoky bacon crumbled generously over a stovetop cheddar sauce makes this skillet mac and cheese quick enough for a weeknight but still feels special.
Skipping the oven entirely, this mac and cheese finishes on the stovetop so it comes together faster than the baked kind. Cooking the bacon first and using a spoonful of its fat in the roux carries smoky flavor through the whole cheese sauce. A shower of crumbled bacon on top right before serving keeps it crisp instead of soggy.
Ingredients
Method
Tap a number to mark a step doneCook the bacon in a large skillet over medium heat until crisp, about 8 minutes, then transfer to a paper towel lined plate and crumble once cooled.
Pour off all but 1 tablespoon of the bacon fat, add the butter to the same skillet, and whisk in the flour, cooking for 1 minute.
Meanwhile, cook the elbow macaroni in a separate pot of salted boiling water until just shy of al dente, then drain.
Gradually whisk the whole milk into the skillet, a little at a time, and simmer for 5 minutes until the sauce thickens enough to coat a spoon.
Remove the skillet from the heat and stir in the cheddar cheese, smoked paprika, salt, and pepper until melted and smooth.
Fold the drained macaroni into the cheese sauce directly in the skillet, stirring until every piece is coated.
Top with the crumbled bacon and serve immediately straight from the skillet while everything is hot.
Kitchen note
Save a spoonful of bacon fat instead of discarding it; whisked into the roux it adds a smoky depth that plain butter cannot match.
