1 pound dry elbow pasta
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups whole milk plus 1 cup, divided
1 cup mild shredded cheddar cheese
1 cup shredded mozzarella cheese
8 ounces prepared pesto
1 1/2 pounds cooked bacon, crumbled
Cook pasta according to package directions. Drain and set aside.
Place butter into a medium saucepan over medium heat. Swirl pan until butter is melted then whisk in flour, salt and pepper. Whisk for 2 minutes, until bubbly and thick.
Slowly whisk in 3 cups milk until well combined. Continue whisking and stirring until thickened, 2-3 minutes.
Reduce heat to low and stir in cheeses until melted. Place cooked pasta into a large dutch oven or pot over low heat. Pour in cheese sauce, stirring to combine. Stir in pesto then add bacon pieces saving 1 cup for garnishing plates. Stir until combined. Season with additional salt and pepper to taste.
Serve warm. Mac and cheese will set and get thick if not served immediately. To loosen sauce add splashes of additional milk to desired consistency.
Makes 8-10 Servings