Mac Cheese & Bacon

Macaroni & Cheese with BaconMacaroni & Cheese with Bacon
Makes 4 servings

3 cups (8 ounces) uncooked rotini pasta
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon black pepper
1-1/2 cups milk
2 cups (8 ounces) shredded sharp Cheddar cheese
8 ounces bacon, crisp-cooked and crumbled or
1 cup cubed cooked ham can be substituted for bacon
2 medium tomatoes, sliced

1. Preheat oven to 350°F. Lightly grease shallow 1-1/2-quart casserole.
2. Cook pasta according to package directions; drain and return to saucepan.
3. Melt butter in 2-quart saucepan over medium-low heat . Whisk in flour, salt, mustard and pepper; cook and stir 1 minute. Whisk in milk. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 2 minutes. Remove from heat. Add cheese; stir until melted.
4. Add cheese mixture and bacon to pasta; stir until well blended. Transfer to prepared casserole. Top with left over grated cheese. Bake, uncovered, 20 minutes. Arrange tomato slices on casserole. Bake additional 5 to 8 minutes or until casserole is bubbly and tomatoes are hot.
Adapted and photo from: FBNR Favorite Brand name recipes

Signature Notes: I use Cooked Cauliflower instead of pasta for a low calorie dish.

The sauce can also be prepared in the microwave.
I don’t make a sauce, but just add milk, eggs, cheese, mustard, etc.
Top with grated cheese.

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