Macaroni & Cheese (3) with Country Smoked Bacon -David Venable's
By Rose-3
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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 (11 oz.) condensed cream of cheddar cheese soup
- 1/3 cup shredded havarti cheese
- 1/4 cup grated parmesan cheese
- 3/4 cups shredded white cheddar cheese (reserve a 1/4 cup cheese to top casserole)
- 4 strips thick-sliced country smoked bacon (or regular bacon), cut into 1/2-inch pieces
Details
Servings 8
Adapted from qvc.com
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.
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