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Macaroni & Cheese with Bacon




Source of Recipe


Susan Richardson, Libertyville, IL


List of Ingredients




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, crisply cooked and crumbled*
2 medium tomatoes, sliced

*1 cup cubed cooked ham can be substituted for bacon.


Recipe



1. Preheat oven to 350°F. Lightly grease 1-1/2-quart shallow casserole.

2. Cook pasta according to package directions; drain and return to saucepan.

3. Melt butter over medium-low heat in 2-quart saucepan. 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. Bake uncovered 20 minutes. Arrange tomato slices on casserole. Bake additional 5 to 8 minutes or until casserole is bubbly and tomatoes are hot.