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

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..