Recipe only called for 5 slices of bacon, but I used a whole pound.

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Name: Macaroni & Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Italian
Ingredients: 6 tablespoon Butter; 1/2 cup Flour; 4 cups Milk warm; 1 teaspoon Dry mustard; 1/4 teaspoon Nutmeg; 1/4 teaspoon Cayenne pepper; 1 dash Hot pepper sauce; 1 dash Worcestershire sauce; 3 cups Cheddar shredded; 1 pound Elbow Macaroni Noodles cooked; 1 cup Potato chips crushed; 1 pound Bacon cooked & crumbled; 1/2 cup Parmesan grated; 1 teaspoon Salt plus more, to taste; 1/2 teaspoon Pepper

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INGREDIENTS

6 tablespoon Butter
1/2 cup Flour
4 cups Milk ; warm
1 teaspoon Dry mustard
1/4 teaspoon Nutmeg
1/4 teaspoon Cayenne pepper
1 dash Hot pepper sauce
1 dash Worcestershire sauce
3 cups Cheddar ; shredded
1 pound Elbow Macaroni Noodles ; cooked
1 cup Potato chips ; crushed
1 pound Bacon ; cooked & crumbled
1/2 cup Parmesan ; grated
1 teaspoon Salt ; plus more, to taste
1/2 teaspoon Pepper

Servings

INSTRUCTIONS

Heat oven to 350 degrees.

Melt butter in large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk & bring to a boil, continuing to whisk constantly. Mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce, and Worcestershire. Stir in the cheese until it melts.

Pour the cheese sauce over the noodles and place in a 3 quart casserole dish. Sprinkle with the crushed potato chips, bacon, and parmesan. Bake for 35 minutes.

***Note: I used panko bread crumbs instead of crushed potato chips. Original recipe called for cavatappi pasta, but I used elbow macaroni. Also, this recipe needed lots of salt, but it was delicious.

NOTES

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Macaroni & Cheese

6 tablespoon Butter
1/2 cup Flour
4 cups Milk warm
1 teaspoon Dry mustard
1/4 teaspoon Nutmeg
1/4 teaspoon Cayenne pepper
1 dash Hot pepper sauce
1 dash Worcestershire sauce
3 cups Cheddar shredded
1 pound Elbow Macaroni Noodles cooked
1 cup Potato chips crushed
1 pound Bacon cooked & crumbled
1/2 cup Parmesan grated
1 teaspoon Salt plus more, to taste
1/2 teaspoon Pepper

Heat oven to 350 degrees.

Melt butter in large saucepot over medium heat.  Add flour and cook, stirring, for 1 minute.  Whisk in the warmed milk & bring to a boil, continuing to whisk constantly.  Mixture will thicken as the heat increases.  Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce, and Worcestershire.  Stir in the cheese until it melts.

Pour the cheese sauce over the noodles and place in a 3 quart casserole dish.  Sprinkle with the crushed potato chips, bacon, and parmesan.  Bake for 35 minutes.

***Note:  I used panko bread crumbs instead of crushed potato chips.  Original recipe called for cavatappi pasta, but I used elbow macaroni.  Also, this recipe needed lots of salt, but it was delicious.

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Nutrition

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Serving Size: 1 Serving (198g)
Recipe Makes: 10 Servings

Calories: 778
Calories from Fat: 458 (59%)

Amt Per Serving		% DV

	Total Fat 50.9g	68 %
	Saturated Fat 23.2g	116 %
	Monounsaturated Fat 17.5g
	Polyunsanturated Fat 6g
Cholesterol 96.7mg		30 %
Sodium 759.9mg		26 %
Potassium 584.7mg		15 %
Total Carbohydrate 53.9g		16 %
	Dietary Fiber 3g	12 %
	Sugars, other 50.9g
Protein 26.3g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 778

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