A delightful twist on the classic mac and cheese, featuring Canadian bacon and a creamy cheese sauce.
Cook the elbow macaroni in a pot of boiling salted water until al dente.
Stir the pasta occasionally to prevent sticking.
In a large saucepan, sauté the Canadian bacon over medium heat until crispy.
Use a non-stick pan to avoid adding extra oil.
Whisk together the low-fat milk and flour in a bowl until smooth.
Ensure there are no lumps for a smooth sauce.
Pour the milk mixture into the saucepan with the bacon and bring to a gentle boil, stirring constantly.
Keep stirring to prevent the sauce from sticking to the pan.
Reduce the heat to low and stir in the sharp cheddar cheese, onion powder, garlic powder, and paprika until the cheese is melted and the sauce is smooth.
Add the cheese gradually to ensure it melts evenly.
Drain the cooked macaroni and mix it into the cheese sauce until well coated.
Mix thoroughly to ensure every piece of pasta is coated.
Serve the mac and cheese hot, garnished with a sprinkle of paprika for color.
Serve immediately for the best texture and flavor.
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