A one-of-a-kind creamy, melty mac and cheese.
There are few dishes more comforting and indulgent than our bacon mac and cheese, which uses largeelbow macaroni.
Learn how to make bacon mac and cheese.

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This creamy baked mac and cheese is an excellent, extra-indulgent recipe to keep in your rotation.
At the core of any good mac and cheese is a winning blend of cheeses.
Is there a signature blend of cheeses you love?

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This recipe calls for three different types of cheese, each one serving a distinct purpose.
Can You Make Bacon Mac and Cheese In Advance?
Want to make this dish ahead?

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Set on the counter for 30 minutes before baking as directed.
Looking for a fool-proof make-ahead macaroni and cheese recipe?
Look no further than our favoritemake-ahead version.

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Ingredients
1lb.uncooked large elbow macaroni
1Tbsp.plus 1 1/2 tsp.
Bring 3 quarts water to a boil over high in a large stock-pot.
Stir in pasta and 1 tablespoon of the salt, and return to a boil.

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Cook, stirring occasionally, until pasta is tender but still firm, about 6 minutes.
Reserve and set aside 2 cups cooking water, and then drain the pasta.
Return pasta to pot, and remove from heat.

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Cover to keep warm.
Stir together flour, pepper, mustard, and remaining 1 1/2 teaspoons salt in a small bowl.
Prepare cheese sauce:
Melt butter in a large heavy saucepan over medium-high.

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Slowly whisk in warm milk mixture.
Bring to a boil over high.
Cook, stirring often, until thickened to the texture of cream, about 3 minutes.

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Stir in beaten eggs until mixture forms a smooth sauce.
Stir together Macaroni and Cheese:
Uncover cooked pasta, and stir.
(If pasta sticks together, stir in reserved warm cooking water, and drain again.)
Stir cheese mixture and remaining bacon into drained pasta in stockpot.
Serve hot or warm.
This mac and cheese is cooked uncovered so the breadcrumb topping browns while the pasta cooks.