Everything’s better with Bacon! This would be a great side dish for your Super Bowl viewing…
Servings – 8-10
Prep/Cook Time – About an hour
- 8 oz. Dried Elbow Macaroni
- 1 1/4 cup shredded cheddar cheese
- 6 slices deluxe American cheese (not cheese food or cheese product)
- 1/4 cup grated parmesan cheese
- 5 strips of bacon, cooked (reserve 2 tbsp bacon grease)
- 2 3/4 tbsp flour
- 3 cups whole milk
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp ground mustard
- 1/2 tsp paprika
- 1/4 tsp ground red pepper
Cook dried pasta according to package instructions. Drain and rinse. Set aside. Cook bacon, reserving 2 tbsp bacon grease. Chop bacon and set aside. Preheat oven to 375 degrees. In a saute pan on medium heat, melt the 2 tbsp butter and add the bacon grease. Cook for a few minutes then a the flour, paprika, red pepper and mustard. Stir until bubbly to make a roux. Add the milk and whisk until thickened. Add the parmesan and American cheese. Add 1/4 cup of the shredded cheddar and mix well until melted and blended. Add half of the chopped bacon, saving the other half for the top. Blend the sauce with the pasta and mix well. Pour in a serving dish. Top with the remaining cup of shredded cheddar and the rest of the chopped bacon. Sprinkle with paprika. Bake for 30 minutes until it bubbles on the sides.
Recommended for your listening pleasure while preparing this dish….
“Bringing Home the Bacon” by Procol Harum from their 1973 album “Grand Hotel” Also “A Whiter Shade of Pale” and “Conquiistador” from their classic 1967 album, “Procul Harum”
“Christmas in Hollis” a single track by Run DMC from the album “A Very Special Christmas” released in November 1987. “Mama’s cooking macaroni and cheese…..” and one of my Wife’s favorites.