Bacon, bacon, bacon. It’s not something that is always in the fridge here, and when it is, it takes several recipes to use it up. Frankly, I’d love to consume multiple strips each morning; guilt overrides that. What to cook with some el tocino?
Four slices are needed for Bacon Mac N’ Cheese. If ever offered my choice of a last meal, I’d demand a giant serving of really good Mac N’ Cheese accompanied by a chewy cabernet. And chocolate. The three C’s.
Larry likes a crunchy top; baking in a wide, flat pan with plenty of surface area achieves that. He preferred the Ronald Reagan Macaroni and Cheese we had recently, it’s kick of mustard is more to his liking than succulent bacon. But consider this, if mustard tastes good on a ham and Swiss sandwich, it would probably work in Bacon Macaroni and Cheese. I’ll try that next time.
Bacon Macaroni and Cheese
1 package (16 oz.) large shell macaroni
4 slices bacon
2 Tbsp. flour
1 cup milk
3 cups grated sharp cheddar cheese, divided (around 3/4 lb.)
Heat the oven to 375 degrees F. In a large pan of boiling, salted water, cook the macaroni according to package directions to al dente.
Meanwhile, in a large skillet, cook the bacon until crispy. Remove to a paper towel, save 2 Tbsp. of drippings in the pan. Add flour to the drippings, cook and stir until bubbly. Slowly add the milk, bring to a low boil, stir constantly. Cook and stir 3 to 5 minutes or until thickened.
Stir in 2 1/2 cups of cheese into the thickened milk, stir until melted. Crumble the bacon and add to cheese mixture. Add cooked, drained pasta to the cheese mixture and stir until coated.
Spoon into a lightly greased 9 x 13 inch pan or 1 1/2 quart casserole dish. Top with remaining cheese. Bake 40 – 50 minutes or until top is golden brown and bubbly (in convection oven, bake approx. 30 minutes). Serves six.