<\/p>\n
It’s casseroles weather this time of year. The holidays are coming up and you will have leftovers galore, including ham and chicken and turkey and that can be either sliced or diced or just plain nibbled on.<\/p>\n
Because I love bacon, this recipe is for bacon mac and cheese. You will need the following items:<\/p>\n
2 cups of cooked short pasta. Penne is good for this. Those ridges hold lots of sauce.<\/p>\n
1 garlic clove, minced (smashed flat with a spoon)<\/p>\n
2 tablespoons of butter<\/p>\n
\u00bc teaspoon of black pepper<\/p>\n
2 cups of milk<\/p>\n
3 cups of shredded cheddar cheese<\/p>\n
\u00bd cup (or more) or crisp, crumbled, crunchy bacon \u2013 I have found LOTS of bacon is good for this, as it is mixed in with the pasta as well as sprinkled on top.<\/p>\n
Cook the pasta according to the package directions until it is al dente. Put it in a 2 qt baking pan (line with foil for easy clean-up).<\/p>\n
To make the roux base for the cheese sauce, over a very low flame melt the butter in a saucepan, saut\u00e9 the garlic in it until softened, add flour and pepper, stirring all the while, until the roux is smooth. Then slowly add the milk and stir until it thickens, then add 2 cups of shredded cheese and keep stirring until the cheese is all melted and blended in.<\/p>\n
Add half of the bacon and stir into the cheese sauce. Then shut off the heat.<\/p>\n
Pour the cheese sauce with bacon over the pasta and give it a mix with your spoon.<\/p>\n
Cover with foil and bake at 350F for 30 minutes.<\/p>\n
Uncover the casserole, sprinkle with the remaining shredded cheese and bacon on the top of the casserole, and bake at 350F for another 5 to 10 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"