This creamy mac and cheese is elevated with smoky bacon swirls, creating a deliciously indulgent dish that everyone will love.

Scale

8 oz elbow macaroni

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

4 slices bacon, cooked and crumbled

1/4 cup unsalted butter

1/4 cup all-purpose flour

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

Chopped parsley for garnish

1. Cook the macaroni according to package instructions. Drain and set aside.

2. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden.

3. Gradually whisk in the heavy cream, garlic powder, onion powder, salt, and pepper. Cook until thickened.

4. Reduce heat and stir in the cheddar and Parmesan cheese until melted and smooth.

5. Fold in the cooked macaroni and crumbled bacon until well combined.

6. Transfer the mixture to a baking dish and swirl in some additional crumbled bacon on top.

7. Bake at 350°F (175°C) for 20 minutes or until bubbly and golden.

8. Garnish with chopped parsley before serving.

For extra flavor, try adding some smoked paprika.

Feel free to use any cheese you prefer or have on hand.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keywords: mac and cheese, bacon, creamy, comfort food