Ingredients:

  • 1 lb Elbow Macaroni (or other short pasta shape)
  • 1 Tbsp Kosher Salt (for boiling water)
  • 12 oz Thick-Cut Bacon, diced finely
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, warm
  • 8 oz Sharp Cheddar, freshly grated
  • 4 oz Gruyère Cheese, freshly grated
  • 4 oz Feta Cheese, crumbled
  • 2 oz Cream Cheese (Optional, for richness)
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • ¼ tsp Freshly Grated Nutmeg
  • ½ tsp Black Pepper
  • ½ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsp Melted Bacon Fat or Butter (for topping)

Instructions:

  1. Preparation: Preheat oven to 375°F (190°C). Grease the 9x13-inch baking dish. Grate all hard cheeses and crumble the feta.
  2. Cook Pasta: Boil pasta in salted water until al dente (about 1 minute less than package directions). Drain and set aside. Do not rinse.
  3. Cook Bacon: Cook diced bacon in the large saucepan over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving about 4 tablespoons of the rendered bacon fat in the pan. Discard any excess fat.
  4. Create the Roux: Reduce heat to medium-low. Whisk the 4 Tbsp of all-purpose flour into the reserved bacon fat and melted butter until a smooth paste (the roux) forms. Cook for 2 minutes, stirring constantly, until the roux smells nutty and loses its raw flour smell.
  5. Build the Béchamel: Gradually and slowly whisk the warm milk into the roux. Whisk constantly until the mixture is smooth and lump-free. Bring to a low simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  6. Season the Sauce: Remove the pot from the heat (crucial!). Stir in the Dijon mustard, Worcestershire sauce, nutmeg, salt, and pepper.
  7. Melt the Cheese: Add the grated Cheddar, Gruyère, and cream cheese (if using) in small handfuls, stirring until fully melted and smooth before adding the next batch.
  8. Add Feta and Bacon: Gently fold in the crumbled feta cheese and about two-thirds of the crispy bacon bits. Feta is added at the end, off the heat, to maintain its texture.
  9. Combine: Add the cooked pasta to the cheese sauce and stir until every piece of macaroni is thoroughly coated. Transfer the mixture to the prepared baking dish.
  10. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, Parmesan cheese, and melted butter or bacon fat. Toss well.
  11. Bake: Sprinkle the Panko topping evenly over the mac and cheese. Bake for 25–30 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
  12. Serve: Let rest for 5–10 minutes before serving. Garnish with the remaining crispy bacon bits.