This mac and cheese is full of creamy, cheesy flavor everyone loves. Your family and friends will definitely want seconds!
1poundpastaelbow macaroni or cavatappi
3tablespoonsall purpose flour
4, plus 1cupsfreshly grated sharp white cheddar cheesedivided
1cupfreshly grated Asiago cheese
6strips baconchopped in small, even pieces
Freshly ground salt and pepperto taste
Preheat the oven to 400°F. Coat a large casserole dish with cooking spray or butter. Set aside.
In a large pot, bring about 1 gallon of water to a rapid boil. Add the cooking oil and pasta. Cook until just al dente, approximately 7 to 8 minutes.
In a medium saucepan, melt the butter over low heat. Gradually add the flour, stirring constantly with a whisk to prevent lumps. Cook for 5 to 10 minutes, or until the roux develops a toasty smell, and turns slightly darker.
Add the milk, 1 cup at a time to the flour roux, whisking vigorously until smooth.
Gradually add the 4 cups of cheddar, in addition to all of the Asiago. Continue cooking and stirring on low heat until the cheese is melted completely, and the mixture is smooth. Season with salt and pepper.
Add the pasta, and fold it all together until completely coated. Spoon into the prepared casserole dish. Sprinkle the remaining 1 cup of cheddar over the top.
Bake for 20 – 25 minutes, until hot and bubbling, and the top is golden-brown.
While the casserole is baking, cook the bacon in a large heavy skillet until crispy. Remove from the pan and drain on a plate lined with paper towels.
Remove the baked casserole from the oven and sprinkle the bacon on top before serving.