Cooked bacon adds to the cheese and bread crumb topping in this flavorful and creamy macaroni and cheese casserole. Serve this macaroni and cheese with sliced tomatoes or a tossed salad for a satisfying family meal.
8 ounces elbow macaroni, about 2 cups dry
3 tablespoons butter
4 green onions, thinly sliced
dash garlic powder
1/4 cup all-purpose flour
2 1/2 cups milk
kosher salt and freshly ground black pepper, to taste
6 slices bacon, cooked, drained, crumbled
2 cups (8 ounces) sharp Cheddar cheese, divided
1 cup soft bread crumbs
1 1/2 to 2 tablespoons butter, melted
Cook macaroni in boiling salted water following package directions. Drain in a colander, rinse with hot water, and set aside.
Heat oven to 350°. Lightly grease a 2 1/2-quart baking dish.
In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Add the green onions and garlic powder. Cook, stirring, for about 1 minute. Add the flour and stir until well blended and smooth. Add the milk and cook, stirring, until thickened.
Stir in salt and pepper, to taste.
Remove 1/2 cup of the cheese and set aside. Stir the remaining 1 1/2 cups of cheese into the sauce and continue cooking until cheese is melted.
Combine the cheese sauce with the drained macaroni and then spoon the mixture into the prepared baking dish. Sprinkle bacon evenly over the casserole and top with the reserved 1/2 cup of cheese.
Toss bread crumbs with 1 1/2 to 2 tablespoons of melted butter and sprinkle over the casserole. Bake for 25 to 30 minutes, until lightly browned and bubbly.
Author: Tom Green
If we’re not supposed to have midnight snacks, then why is there a light in the fridge?