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Title: Loaded Mac & Cheese
Categories: Pasta, Pork, Dairy, Cheese, Vegetables
Yield: 6 servings

2 c Uncooked elbow macaroni
6 sl Bacon; chopped
3 cl Garlic; minced
1/4 c A-P flour
1 3/4 c Milk
2/3 c Brown ale or chicken broth
1 c Shredded Parmesan cheese
1 c Shredded extra-sharp Cheddar
- cheese
2 Green onions; chopped
1/2 ts Salt
1/4 ts Pepper
Additional green onions

Set oven @ 375ºF/190ºC.

Cook macaroni according to package directions for al
dente; drain.

Meanwhile, in a 10" cast-iron or other ovenproof
skillet, cook bacon over medium heat until crisp. Remove
to paper towels. To the same pan, add garlic; cook and
stir 30 seconds. Stir in flour until blended; gradually
whisk in milk and beer. Bring to a boil, stirring
constantly; cook until thickened, 2-3 minutes.

Stir in cheeses until blended. Add macaroni, green
onions, salt, pepper and half the bacon; stir to
combine. Bake, uncovered, until bubbly, 15-20 minutes.
Sprinkle with remaining bacon and additional green
onions. Serve immediately.

Cindy Worth, Lapwai, Idaho

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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