Macaroni and Cheese with Bacon


  • 1 ½ cups, about 6 ounces, shredded sharp Cheddar cheese
  • 2 tablespoons grated onion
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste
  • 1 cup evaporated milk
  • 3 tablespoons flour
  • 2 tablespoons butter
  • + 2 more ingredients
    • ¼ pound bacon
    • 2 cups uncooked elbow macaroni

Cook macaroni in boiling salted water as package directs. Drain the cooking liquid into a 2 cup measure. If necessary, add more water to make 2 cups. Fry bacon; remove to paper towels to drain. Drain off all but 1 tablespoon of bacon fat; add 2 tablespoons butter. Stir in flour. Slowly stir in ev...

View full recipe at SpringPad


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