4 STRIPS THICK SLICED BACON CHOPPED
INTO SMALL PIECES
1 MED ONION MINCED
3 TBSP ALL PURPOSE FLOUR
2 CUPS WHOLE MILK
8 OZ WHITE SHARP CHEDDAR CHEESE SHREDDED
8 OZ PEPPER JACK CHEESE SHREDDED
MIX THE CHEESES TOGETHER
1/2 TSP WORCESTERSHIRE SAUCE
1/2 TSP GROUND MUSTARD
1 LB OF MACARONI
In a large pot, bring well salted water to a boil, and cook the macaroni for 1 minute less than instructed on the box. (the pasta will cook more in the oven)
Drain and set aside.
Meanwhile, in a sauce pan, cook bacon until crisp.
Using a slotted spoon, remove the bacon to a paper towel, leaving the bacon drippings in the pan.
In the bacon drippings, over med-high heat, saute the onion until soft.
Add the flour and cook for 3-4 minutes.
Add 1 cup of the milk, and bring the sauce back to a boil before adding the rest of the milk.
As it comes back to a boil, the Bechamel Sauce will thicken.
Stir in the Worcestershire and the ground mustard.
Take the sauce pan off the heat and stir in the cheese a little at a time. saving a handful for a topping.
return bacon to the sauce, and pour over the macaroni. mix thoroughly.
Spoon Mac-n-cheese to a casserole dish, and top with the remaining cheese.
Place the dish into a preheated oven and cook at 350 until the cheese is melted and starting to brown. About 15 minutes.
