Gooey Thanksgiving Mac -n - cheese

This mac and cheese contains Gouda, smoked cheddar and parmesan cheeses, plus light cream and crumbled bacon in addition to the elbow macaroni.

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Ingredients:

• Elbow Macaroni (1 lb), cooked al dente
• 1 lb Bacon
• 2 Tbsp rendered bacon fat (for sautee)
• 1/2 lb Gouda Cheese (grated)
• 1/2 lb Smokey Cheddar Cheese (grated)
• 1/2 cup Parmesan Cheese (grated)
• 1 cup half-and-half
• 2 Tbsp all-purpose flour
• 1 red bell pepper, diced
• 2 bunches green onion, diced
• 1 large white onion, diced
• 2 cloves minced garlic
• 1 to 2 tsp black pepper
• 1 tsp Tabasco sauce

Method

Preheat oven to 400 degrees. Cook bacon until crisp; remove from pan. Coarsely crumble bacon into large pieces. Using 2 Tbsp of rendered bacon fat, saute onion, garlic, green onion, and red bell pepper. Add Tabasco sauce, and stir lightly. Whisk in flour, and allow to cook for 2-3 minutes. Whisk in half and half. Cook over medium-high heat until half and half begins to bubble, but not boil. Reduce heat to medium. Add grated gouda and cheddar; stir until melted and creamy. Reduce heat to low; add bacon pieces to mixture. Allow to simmer until noodles are ready. Drain noodles and put into a glass baking dish. Pour the cheesy bacon mixture over the noodles. Top with an even distribution of parmesan cheese. Place into oven for 20 minutes, or until parmesan crust is bubbly and brown.

Notes: This is to die for...

Number of servings: 10-12

Submitted By: Rachel Goutermont
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