 Bacon
Mac & Cheese
- 1
lb. elbow macaroni or curly pasta of your choice
- 1/2
lb. Bacon
- 4
Tbs. butter or margarine
- 4
Tbs. flour
- ½
tsp. salt
- ¼
tsp. pepper
- 2
cups milk
- 8
oz. Velveeta cheese cut in cubes
- ½
cup shredded cheddar cheese
- ½
cup Tidal Top Off
Cook
pasta according to package directions.
Fry bacon until crisp, drain on paper towels. When cooled, crumble
into large pieces.
Velveeta cheese sauce:
Melt butter in a sauce pan over low heat. Blend in flour with
wisk and cook over low heat until smooth and bubbly. Stir in milk
one cup at a time. Add salt & pepper. Heat to boiling, stirring
constantly. Boil and stir one minute. Reduce heat and add Velveeta
cubes. Stir constantly until all the cheese is melted. Yield 2
cups.
Pour cheese sauce over pasta and mix. Add crumbled bacon and mix
gently. Pour in 9x11 baking pan. Sprinkle with cheddar cheese
then with Tidal Top Off and bake uncovered @350 for 20 minutes.
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