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- For the Macaroni and Cheese:
- 16 ounces elbow pasta (or shaped pasta of your choice)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 12 ounces sharp cheddar cheese, shredded (about 3 cups)
- Salt and pepper, to taste
- For the Topping:
- 40 Ritz crackers (about 1.5 sleeves), crushed
- 8 slices bacon, cooked and crumbled
- 1 tablespoon finely chopped fresh parsley
View Full Recipe at Brown Eyed Baker
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