Macaroni and Cheese with bacon? Yes, please! It went brilliantly with the slow smoked Dry Rubbed Ribs, Creamy Corn & Potato Bake and fried cabbage! It’s dinner time!
3 cups Elbow Pasta
½ cup Butter
½ cup Flour
2 cups Whole Milk
1 Tablespoon Garlic Powder
1 Tablespoon Italian Herbs
1 cup Sharp Cheddar
1 cup Medium Cheddar
½ cup Parmesan
1 cup Mozzarella
4 ounces Cream Cheese
½ cup Pepper Jack Cheese
1 cup Bacon Crumbles
Salt and Pepper to taste
1 ½ cups Italian Breadcrumbs
- Bring a pot of liberally salted water to a boil and pour in the pasta. Cook until almost al dente, about 10 minutes. Drain and set aside.
- Preheat oven to 375°F.
- Heat a large skillet over medium heat and add the butter. Once melted, add in the flour, herbs, salt and pepper; cooking until golden brown. Slowly whisk in the milk to form a roux and stir in the cheeses until melted.
- Fold in the pasta and bacon. Scoop into a greased baking dish and sprinkle the breadcrumbs over top. Cover and bake for 45 minutes. Remove the foil and bake an additional 15 minutes or until the topping is golden brown and the edges are bubbling.
- Cool for 5 minutes before serving.
- Enjoy!
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Ash's In The Kitchen 
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