• 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


Step one:

Cook elbow macaroni following directions on the box.

Step two:

Meanwhile, cook bacon in a heavy bottom pan over medium heat until crispy. Remove from pan and allow to drain on paper towel.

Step three:

Add flour to the bacon oil and combine, about 5 minutes. Turn heat to low and slowly whisk in chicken stock until combined.

Step four:

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.

Step five:

Add shredded cheese, stirring constantly, until cheese is combined and sauce is smooth. Add salt and pepper then let sit for 10 minutes.

Step six:

Mix sauce with cooked pasta until it covers the noodle completely. Crumble cooked bacon and any leftover cheese on top before serving. Enjoy!

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