Wright® Brand Smoked Bacon (4 oz)
into medium dice.
In a frying pan over medium-high heat, fry bacon until just starting to crisp and most of the fat has rendered. Scoop out bacon onto a paper towel lined plate, reserving 1/4 cup of bacon grease. Allow bacon to cool to room temperature before proceeding.
In a mini food processor combine half of the
Panko Breadcrumbs (2/3 cup)
Ground Black Pepper (1/4 tsp)
Smoked Paprika (1/4 tsp)
. Pulse until crumbly and bacon has broken down into bits. Add remaining bread crumbs and
Salted Butter (1 Tbsp)
. Pulse until just combined. Set aside.
Elbow Macaroni (4 1/2 cups)
in salted water until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Preheat oven to 350 degrees F (180 degrees C).
In a large sauce pan, heat the reserved bacon grease. Add
All-Purpose Flour (1/3 cup)
and stir to combine. Cook over medium heat for 1 minute stirring often. Add
Milk (1 cup)
, continue to whisk until smooth and the mixture starts to bubble.
Whisk in another cup of
Milk (1 cup)
and whisk until smooth.
Milk (2 cups)
, whisk until smooth and allow to come to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring often.
Dry Mustard (1 tsp)
Kosher Salt (1 tsp)
Worcestershire Sauce (1 tsp)
Fresh Thyme (1 tsp)
Ground White Pepper (1/8 tsp)
Cayenne Pepper (1 pinch)
Ground Nutmeg (1 pinch)
White Cheddar Cheese (1/2 cup)
Smoked Gouda (1/2 cup)
Parmesan Cheese (1/4 cup)
. Set Aside.
Smoked Gouda (2 cups)
White Cheddar Cheese (2 cups)
to the sauce, stirring until melted. Add cooked macaroni and stir to combine.
Divide equally into individual cocotte dishes or a 9x13-inch pan sprayed with nonstick spray. Top with the remaining cheese mix and then bread crumbs. Bake for 20-25 minutes until golden.