Applewood Smoked Bacon 6 oz
Elbow Macaroni4 Cups
Gruyere Cheese8 oz shredded
Extra-Sharp Cheddar Cheese 6 oz shredded
Crumbled Blue Cheese 4 oz
Canned Diced Tomatoes 10 oz
Bread Crumbs 2 Cups Italian style
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni canned tomatoes and crumbled bacon and stir well. Top with breadcrumbs and parmesan cheese. Bake 30 minutes.
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