American 8 servings 30 min 30 min Classic baked mac and cheese with bacon, a rich three-cheese sauce, and a crispy panko topping. Makes a half tray. 1poundPasta 1anOlive oil 1poundBacon 1poundCheddar cheeseshredded 1/2poundGruyere cheeseshredded 6tablespoonUnsalted butterfor sauce 1/3cupAll-purpose flour 1cupHeavy cream 3cupWhole milk 4tablespoonButterfor topping 1/2cupParmesan cheesegrated 1 1/2cupPanko breadcrumbs 1to tasteSmoked paprika Preheat oven to 350°F. Cook pasta 1 minute short of al dente, then drain and rinse with cold water to prevent overcooking. While pasta cooks, continue with the next steps. Transfer drained pasta to a half tray and set aside. Chop bacon into chunks, fry, and set aside on a paper towel-lined plate. Pat dry so the mac and cheese doesn't get greasy. Shred all cheese and set aside. Melt 6 Tbsp unsalted butter in a large frying pan over medium heat. Whisk flour into the melted butter over medium heat for about a minute until bubbly and golden. Gradually whisk in heavy cream and whole milk until smooth. Continue whisking until bubbly, then cook for another 2 minutes. Whisk 1/3 of the shredded cheese into the sauce until smooth. Repeat twice, adding cheese in thirds. Stir pasta and cooked chopped bacon into the cheese sauce. Pour half of the mac and cheese into the half tray. Top with the remaining shredded cheese, then pour on the rest of the mac and cheese. Melt 4 Tbsp butter in a small frying pan. Combine with Parmesan, Panko, and smoked paprika in a bowl, then sprinkle evenly over the top of the tray. Bake uncovered until golden, about 30 minutes.