This started as a recipe I saw in a magazine, but has metamorphosed into a new family favorite that in no way resembles the original germ of an idea.

You start with crispy bacon.
And super sharp cheddar cheese to add to the creamy roux.

Add some pasta.
Then you add more cheese and bacon.
Toss in some ruby red tomatoes for good measure.
Bake it until it’s ooey, gooey, creamy and Enjoy!

12 slices bacon, crisp (retain fat)
2 tablespoons butter
1/3 cup flour
16 ounces macaroni medium shells
1 small red onion, chopped
2 cups heavy whipping cream
1 cup water
2 tablespoons butter
1 teaspoon sea salt
1/2 teaspoon white pepper
3 cups shredded super sharp cheddar cheese
Enough slices of cheese to randomly cover top of casserole
4 medium firm hot house tomatoes, chopped

  • Preheat oven to 400 degrees.
  • Chop tomato and onion, set aside.
  • Grate cheese, set aside.
  • Prepare pasta al dente, about 8 minutes in boiling water. Drain well.
  • Fry bacon until crisp, set aside to cool. I use my griddle so I can catch ALL the fat!
  • Transfer bacon grease to skillet and saute’ onion. Using a slotted spoon remove onion and add butter.
  • When butter is melted add flour and make a roux.
  • Gradually add heavy cream and water, stirring to incorporate to a smooth consistency. Cook over medium heat until thickens. Add salt and pepper, adjusting to taste.
  • Crumble 8 strips of bacon, set aside. Crumble the other 4 slices, set aside for topping.
  • Add cheese and stir constantly until well blended.
  • In a large bowl toss onion, tomato and 8 slices crumbled bacon with pasta.
  • Pour cheese sauce over and blend well.
  • Pour into a greased casserole dish.
  • Top randomly with cheese slices and remaining crumbled bacon.
  • Bake 10 minutes until bubbly.
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