Ingredients:
1 lb elbow macaroni
6 slices bacon ( I use maple-smoked)
3 -4 tablespoons flour
1 1/4 cups whole milk or 1 1/4 cups cream
1 teaspoon dried chives
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
2 1/2 cups shredded cheese ( I use pepper jack or colby jack)
Directions:
Cook pasta according to directions on the package, drain, and set aside.
Preheat oven to 350 F.
In a large saucepan, fry the bacon until crispy then remove and crumble.
Add the flour to the bacon drippings (yummies) and cooking, stirring constantly, for about 2 minutes over low/medium-low heat.
Add the whole milk and whisk to combined; bring to a boil over medium-high heat.
Remove from heat and add the chives, salt, pepper, onion powder, and cheese; stir to combined.
Add macaroni then pour into a grease 9″-13″ glass pan; top with more cheese and bake for about 15 minutes or until cheese is golden.
Remove from the oven and let sit for 10 minutes before serving.
Top with crumbled bacon before serving.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.