Hard Apple Cider Mac and Cheese

1. First, cook the bacon in a skillet over medium heat until it’s super crispy. Remove bacon from the skillet onto a paper towel lined plate. Once cooled chop the cooked bacon into small, “bacon bite” like pieces. Set aside.

2. Cook pasta in a pot of very salty water until 4-6 minutes less than al dente. (You’re going to bake it later, so by under-cooking it now you’re making sure it isn’t soft or mushy when it comes out of the oven!) When it’s done drain it and set aside.

3. Preheat oven to 375 F. In a large saucepan, melt butter over medium-high heat. Then whisk flour into the butter to form a roux and cook for 1 minute.

4. Whisk hard apple cider into the roux a little at a time until you’ve worked out all the lumps. Then whisk in milk. Bring sauce to a simmer and cook, stirring frequently, until sauce has thickened, about 6-8 minutes.

5. Remove sauce from heat. Stir in cheddar cheese and mix until cheese has melted. Stir in pepper.

6. Stir all but one handful of the bacon pieces into the sauce. Set the extra handful of bacon aside for topping the pasta before you bake it.

7. Stir the pasta into the sauce until all noodles are evenly coated. Pour pasta into a baking dish. You can use one large 9×13 pan if you like. I chose to use four smaller 4″ diameter ones. It’s up to you! Top with the bacon you set aside.

8. Bake at 375 F for 20-25 minutes or until edges are crispy.

*Note: If you want to add additional toppings before baking, I suggest additional shredded cheddar cheese or breadcrumbs. Alternatively, this mac and cheese is just as amazing straight out of the pot, without baking it.