- 1 box elbow macaroni
- 1/2 lb. sliced Applewood smoked bacon
- 1/2 cup all-purpose flour
- 1/2 cup chicken stock
- 2 cups Guernsey heavy whipping cream
- 1 cup Guernsey whole milk
- 1/2 cup Guernsey sour cream
- 8 oz sharp cheddar cheese, shredded
- 1/4 tsp pepper
- 1 tsp kosher salt
Cook elbow macaroni following directions on the box.
Meanwhile, cook bacon in a heavy bottom pan over medium heat until crispy. Remove from pan and allow to drain on paper towel.
Add flour to the bacon oil and combine, about 5 minutes. Turn heat to low and slowly whisk in chicken stock until combined.
Add heavy whipping cream and whole milk, stir until combined and bring to a light simmer. Whisk in sour cream and bring to a simmer.
Add shredded cheese, stirring constantly, until cheese is combined and sauce is smooth. Add salt and pepper then let sit for 10 minutes.
Mix sauce with cooked pasta until it covers the noodle completely. Crumble cooked bacon and any leftover cheese on top before serving. Enjoy!