CHEF PAUL'S BACON MAC & CHEESE
3 1/4 teaspoons salt, divided
12 ounces Elbow pasta
4 teaspoons all-purpose flour
1 1/2 cups whole milk, or half and half divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 teaspoon Louisiana hot sauce
1/2 teaspoon pepper
1 pound apple or hickory smoked bacon, cooked crisp and crumbled
Preheat broiler. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
Combine flour and 1/2 cup milk in a saucepan, with a wire whisk, over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly.
Remove from heat; let stand 4 minutes or until it cools to 155° degrees F. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss.
Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.
Yield: 6 servings