Stove Top Macaroni and Cheese
Cook time
Total time
Serves: 2-3
  • 6 slices bacon, chopped
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • Kosher salt
  • ½ pound elbow macaroni
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1½ cups milk
  • 4 oz. Fontina cheese, shredded (I used a Gruyere; you can really use any cheese you like)
  • 4 oz. extra-sharp cheddar cheese, shredded
  • Dash cayenne pepper
  1. In a large skillet, cook bacon until crisp. Set the bacon aside to drain on paper towels and crumble when cooled. Drain most of the fat from the pan and add the shallot and garlic. Cook until translucent and lightly season with salt and pepper. Stir the bacon back in to the onion mixture and set aside.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente, about 7 minutes. Drain the pasta and set aside.
  3. Meanwhile, in a large pot add the butter over medium-low heat. When the butter is half melted, add the flour and whisk to combine. When the butter is completely melted, add the milk and cook for 5-10 minutes until the mixture has reached the desired thickness.
  4. Add the cheese and a 1-3 dashes of cayenne to the bechamel you just made and stir until it has melted. Add the bacon and shallot mixture to the cheese sauce and stir until combined.
  5. Add the drained pasta to the cheese sauce and stir until the pasta is well coated. Top with black pepper and/or scallions if desired. Serves 2-3.
Adapted From
Recipe by The Crepes of Wrath at