Makes 6 dinner portions
1 lb. Elbow macaroni pasta
14 oz. Bacon, from either package or deli
8 tbs. Unsalted butter, softened and divided (into 6 tbs. & 2 tbs.)
1/2 cup All purpose flour
4 cups milk, warmed
8 oz. Extra sharp cheddar cheese (or 3 cups shredded)
8 oz. Smoked Gouda cheese (can usually find in a package already sliced)
1/4 cup Parmesan cheese
2 Tomatoes, sliced into 6-8 thick slices
1/2 cup Plain bread crumbs
1) Heat oven to 375 degrees. Bring a large pot of salted water to a boil over high heat. Add in the pasta and cook according to the package, about 6-8 minutes. Drain and place back into pot.
2) Place the bacon strips on a plate covered with paper towels. You may have to do two batches depending on the size & cut of bacon. Cover with more paper towels and microwave for 5 minutes, or until pretty crispy. Set aside (this will be super hot so be careful!).
3) In a saucepan, melt the 6 tbs. of butter over low-medium heat. Add in the flour little by little while whisking. Cook for about two minutes.
4) Slowly add in the warm milk (you can save yourself another pan to clean by heating the milk in the microwave for about 2-3 minutes) into the flour/butter mix. Continue to mix with whisk until smooth, and cook for about 2 more minutes.
5) Off the heat, add in the shredded cheddar cheese and the cut up gouda. Mix with whisk until all is smoothed out.
6) Pour cheese mixture all over cooked pasta. Crunch up bacon and sprinkle into pasta as well. Stir well.
7) Pour into greased 13x9 glass pan/casserole dish.
8) Place tomato slices on top of pasta.
9) Melt the remaining 2 tbs. of butter. Mix the melted butter with the Parmesan cheese & the bread crumbs and sprinkle all over top the dish. Bake for 25-30 minutes until top is golden and crispy!
xoxo The Savvy Spoon