Ingredients

• 16 ounces uncooked elbow macaroni
• 2.5 cups milk
• 2 cups water
• 1 teaspoon garlic salt
• 0.5 teaspoons salt
• 0.25 cups margarine
• 0.25 teaspoons ground black pepper
• 1.5 cups shredded white Cheddar cheese
• 0.5 cups shredded Parmesan cheese , divided
• 0.25 cups panko bread crumbs
• 0.25 cups real bacon bits
• 1 tablespoon snipped chives

Instructions

1. 1 Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven over medium-high heat; bring to a boil, stirring occasionally. Reduce heat to a simmer; cook, stirring frequently until macaroni is soft and most of the liquid has been absorbed, 7 to 10 minutes.
2. 2 Off heat, stir in margarine and black pepper until melted. Stir in Cheddar cheese and ¼ cup Parmesan cheese until melted.
3. 3 Top macaroni and cheese with bread crumbs, remaining ¼ cup Parmesan cheese, and bacon bits.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Broil until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.

Nutrition per serving