Mac & Cheese: The Ramsay
1 lb small elbow pasta (455 g)
4 cups whole milk (960 mL)
8 tablespoons unsalted butter
2 cups shredded cheddar cheese (200 g)
2 teaspoons kosher salt
½ teaspoon ground black pepper
2 cups bacon bits
½ cup bread crumbs (60 g), toasted
How to Make It
In a large pot over medium heat, combine the pasta and milk. Bring the milk to a simmer and cook until the pasta is tender, 8–10 minutes.
Once the pasta is cooked, remove the pan from the heat and add the butter, cheddar cheese, salt, and pepper. Stir until fully combined. Fold in the bacon.
Divide between serving bowls and top with the bread crumbs.
Dry Measuring Cups
Liquid Measuring Cup
One-Pot or Pan
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