Cooking Instructions
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Step 1
Fill a large saucepan halfway with water and bring to a boil over medium-high heat. Add
Elbow Macaroni (455 g)
and cook 3 minutes shy of al dente (3 minutes short of package recommendations).
Step 2
Preheat oven to 350 degrees F (180 degrees C) and coat a 9x13-inch baking dish with
Nonstick Cooking Spray (as needed)
. Set aside.
Step 3
Drain, rinse, and add the cooked pasta to the prepared pan in a single layer.
Step 4
Place the
Bacon (6 slices)
in a large skillet or Dutch oven and cook over medium-high heat until cooked through.
Step 5
Drain grease, leaving bacon pieces in the pan. Add
Salted Butter (115 g)
to the skillet and melt over medium heat.
Step 6
Add
All-Purpose Flour (30 g)
and whisk until combined. Add
Milk (720 mL)
and whisk until mixture is creamy. Add
Shredded Cheddar Cheese (225 g)
,
Shredded Mozzarella Cheese (170 g)
,
Salt (6 g)
, and
Ground Black Pepper (2 g)
and stir until cheese is melted.
Step 7
Add
Ham (1 pckg)
and stir until combined.
Step 8
Pour the cheese-meat mixture over top of the pasta in the baking dish. Stir so the pasta is well-coated and top with
Grated Parmesan Cheese (50 g)
.
Step 9
Bake uncovered in the preheated oven for 20 minutes or until cheese is lightly golden brown around the edges.
Step 10
Let cool for 5 minutes then serve.
