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| Macaroni and Cheese with Bacon |
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| Category: Side Dishes |
Kitchen of: Mark Brooks |
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| Ingredients: |
| 2 | cups | uncooked wlbow macaroni |
| 1/4 | lb | bacon |
| 2 | tbsp | butter |
| 3 | tbsp | flour |
| 1 | cup | evaporated milk |
| | salt |
| | pepper |
| 1 | tsp | Worchestershire sauce |
| 2 | tbsp | grated onion |
| 1 1/2 | cups | shredded sharp Cheddar cheese |
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| Instructions: |
| 1. | Cook macaroni in boiling salted water as package directs. |
| 2. | Drain the cooking liquid into a 2 cup measure. If necessary, add more water to make 2 cups. |
| 3. | Fry bacon; remove to paper towels to drain. |
| 4. | Drain off all but 1 tbsp of bacon fat. |
| 5. | Add 2 tbsp butter. |
| 6. | Slowly stir in flour, evaporated milk and 2 cups water. |
| 7. | Stirring constantly, bring mixture to the boiling point. |
| 8. | Season with salt, pepper, Worshestershire sauce, and onion. |
| 9. | Add cheese and continue to heat over low heat until cheese is melted. |
| 10. | Add cooked macaroni. |
| 11. | Recepe serves 4. |
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| Recipe submitted 9/15/2008 |
