Servings: 6-8
Total Time: 35 Minutes
Ingredients
- 10 strips Godshall’s beef bacon, cooked and chopped
- 1 lb sharp cheddar, shredded
- 1 lb low moisture mozzarella, shredded
- 1 lb Colby-Jack cheese, shredded
- 1 lb elbow macaroni
- 3 tablespoons butter for roux
- 3 tablespoonsflour
- 3 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 tablespoons butter for breadcrumbs, melted
- 1 cup breadcrumbs
Instructions
- Mix all the cheeses together, and then divide in two parts.
- Cook macaroni per package instructions and set aside.
- Melt the butter on medium low heat, then add the flour while stirring for about 2 minutes.
- Whisk in the heavy cream, a little at a time, until smooth.
- Add the garlic powder and paprika.
- Add half of the mixed cheeses and stir until smooth.
- Add the macaroni and stir gently until coated, then fold in half of the beef bacon.
- Add the breadcrumbs to the melted butter and mix until just coated and set aside.
- In a baking dish, add half of the cheesy macaroni to the bottom. Then sprinkle half of the remaining cheese over the macaroni. Repeat with the remaining macaroni and top with the rest of the cheese.
- Top with the breadcrumbs and bake at 350°F for 20 to 25 minutes, or until the cheese is melted and the breadcrumbs are browned.
- Sprinkle on the remaining bacon and serve warm.
