Three Cheese Bacon Mac and Cheese

Pasta (I like fusilli, cavatappi, or macaroni, but any short shape will do)

2C grated medium cheddar

2C grated sharp cheddar

2C either Gruyere or Beecher’s cheese

½ C. crumbled bacon (optional)

½ to 1 C. homemade bread crumbs

1 tbl. Butter

1 tbl. AP flour

1 C. warmed milk

2 tsps. Garlic Powder (separated)

Salt and Pepper to taste

1 box of pasta = 4-6 servings (you can stretch it by serving it with a hearty green salad)

Bread Crumbs:

Toast a piece of bread well (I like 12 grain because it gives more toasty flavor, but anything will do) crumble cooled toasted bread into fine pieces and season with salt, pepper and garlic powder. Combine with leftover cheese.

Cook pasta in a large pot of boiling water until almost done, but not quite. Drain and DO NOT RINSE. Meanwhile, in a heavy bottomed pot or ceramic dutch oven, melt butter. Add flour and whisk until paste looks golden. Watch it! Turn heat to low. Slowly whisk in warm milk and simmer (don’t boil) until slightly thickened.  Season with salt, pepper and garlic powder. Add cheese slowly until melted. This is the time to add crumbled bacon, if using.  Combine the pasta and the sauce and mix well. Pour into a casserole dish and top with bread crumb mixture. Bake at 350 until bubbly and golden on top.