CARLA HALL MAC & CHEESE
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|1 lb||elbow macaroni|
|1 c||grated cheddar cheese|
|6||strips bacon, cooked and crumble|
|1 1/2 c||milk|
|1 c||smoked cheddar|
|4 oz||cream cheese|
|salt and pepper to taste|
BRING A LARGE POT OF SALTED WATER TO A BOIL; ADD ELBOW NOODLES AND COOK ABOUT 10 MINUTES, THEN DRAIN.
IN A SAUCEPAN COOK BACON UNTIL CRISPY. REMOVE BACON, RESERVE DRIPPINGS IN SAUCEPAN.
ADD AND MELT 2 TABLESPOONS BUTTER IN SAME SAUCEPAN OVER MEDIUM HEAT.
STIR IN THE FLOUR WITH A WOODEN SPOON UNTIL SMOOTH.
WHISK IN THE MILK, AND STIR UNTIL THICK ABOUT 2 MINUTES.
WHISK IN THE CHEDDAR AND SMOKED CHEDDAR AND CREAM CHEESE UNTIL SMOOTH.
THEN STIR IN BACON AND PASTA. THEN POUR IN A BAKING DISH AND SPRINKLE THE TOP WITH GRATED CHEDDAR CHEESE AND BAKE FOR 45 MINUTES AND BAKE AT 375.
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