(I borrowed this from another NG. Sounds great!)
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Baked Macaroni and Cheese
You will love the flavour of sauteed onion, garlic and bacon in this
rich
and creamy macaroni and cheese bake. The secret to the cheese sauce is
constant stirring over low heat. Add the milk just a bit at a time and
keep stirring!
Yields: 5 servings
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large,
deep
skillet. Cook over medium high heat until evenly brown. Drain, crumble
and set
aside. In a large pot with boiling salted water cook pasta until al
dente.
Drain. In a medium skillet saute the chopped onion and minced garlic.
Take
off heat and add chopped cooked bacon and set aside. To make the
sauce, in a
medium saucepan melt the butter or margarine over low heat. Once
melted, add
the flour and stir constantly for 2 minutes. Gradually add milk and
continue
stirring until thickened. Stir in 2 cups of the grated Cheddar cheese
and stir
until melted. Combine cooked pasta, sauteed vegetables and sauce. Pour
into a
2 quart casserole dish. Add the last cup of grated Cheddar cheese to
top of
mixture. Bake uncovered in preheated oven until cheese on top is
melted and
brown, 15 to 20 minutes. Serve warm.