Step 1

Preparation

Step 2

#

Step 3

ingredients 1 lb Elbow Macaroni

Step 4

instructions Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Step 5

#

Step 6

step 2

Step 7

ingredients 6 strips Bacon (cooked and crumbled)

Step 8

3 tbsp Flour

Step 9

2 tablespoon Butter

Step 10

1 1/2 cups Milk

Step 11

1 cup Caramelized Onions

Step 12

1 cup Pepper Jack Cheese grated

Step 13

1 cup White Cheddar grated

Step 14

4 oz Cream Cheese

Step 15

instructions 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. This combination of a flour and a fat is called a roux. Also, Carla says if you want a healthier version use skim milk. Whisk in the cheddar and pepper jack cheeses, then whisk in the cream cheese until smooth. The cream cheese keeps the pasta moist. Stir in caramelized onions, bacon and pasta.

Step 16

#

Step 17

step 3

Step 18

ingredients 2 cups Breadcrumbs

Step 19

2 cloves Garlic (minced)

Step 20

1 tbsp Butter

Step 21

Salt and Pepper to taste

Step 22

instructions In a skillet over medium heat, combine all ingredients for breadcrumbs. Allow to toast.

Step 23

#

Step 24

step 4

Step 25

ingredients 1/2 cup Chopped Parsley to garnish

Step 26

instructions Serve into bowls top with breadcrumbs and crumbled bacon. Sprinkle with Parsley.