3 Cheese Macaroni & Cheese
By sretzlaff
Ingredients
- 8 oz Package Small Pasta Shells
- Salt and Ground Black Pepper to taste
- 1 pinch Garlic Salt
- 3 tsp Butter
- 1 1/2 Cans condensed cream of cheddar cheese soup
- 1/3 cup shredded Havarit Cheese
- 1/4 cup grated Parmesan Cheese
- 3/4 cups shredded white cheddar cheese (reserve 1/4 cup to top casserode)
- 4 strips thick-sliced country smoke bacon cut inot 1/2 inch pieces
Details
Preparation
Step 1
Preheat oven to 350°F (175°C). Bring a large pot of lightly-salted water to a boil. Cook the pasta until al dente, 8 to 10 minutes, then drain. Transfer the pasta to a casserole dish. Season with salt, pepper, and garlic salt. Stir the butter into the pasta mixture until the butter melts. Add the cheddar cheese soup, havarti cheese, parmesan cheese, and 1/2 cup of white cheddar cheese; stir well. Bake for about 25 minutes. While the mac and cheese is baking, fry the bacon in a skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Top casserole with crumbled bacon and reserved cheddar cheese. Place under broiler for about 10 seconds until the cheese melts. Serve hot..
You'll also love
- Cherry Coke BBQ Sauce 4/5 (2 Votes)
- Onion Board (pletzel) 5/5 (1 Votes)
- Pasta with Creamy, Spicy Crab Sauce 5/5 (1 Votes)
- HAMBURGER Tortellini soup 5/5 (1 Votes)
- Family Reunion Macaroni Salad 5/5 (1 Votes)
Review this recipe