1 cup uncooked macaroni
1 tbsp flour
2 tbsp flour
1/2 c milk
1/2 c (or more) shredded sharp cheddar
2-3 strips of bacon, cooked very crispy
Cook the macaroni until al dente in heavily salted water. Melt the butter and mix with the flour. Feel free to cook it for a while to make a proper roux, but I don’t feel the need to. Add the (cold) milk and cheese and cook until desired thickness. Pour over pasta, and top with crumbly bacony goodness.