In certain circles this is known as "crack and cheese". Make it once, you'll know why!
The recipe makes allot, so you can half it if you want...but I always freeze some.
I like to serve it with warm cornbread...
1lb bacon
1 1/4 lbs. sharp cheddar, grated
1 1/4 lbs colby or longhorn, grated
2 med. onions, chopped
2 green bell peppers, diced
1 15oz can tomato sauce
1 32 0z. can diced tomatoes, with juices
1 48 oz box elbow macaroni
Chop raw bacon into 1inch pieces, and render in a frying pan until bacon is crispy.
Drain bacon and reserve. Pour off half of the bacon fat, and add onions. Saute over medium heat until onions start to become translucent, then add bell pepper pieces until they begin to soften. Boil macaroni per instructions, then drain. Stir in all ingredients [including reserved bacon], and turn into a 9x11 baking pan, or an oven-proof casserole dish.
Bake at 350 for approx. 40 minutes, or until the casserole is bubbly and gets crusty on top.
The recipe makes allot, so you can half it if you want...but I always freeze some.
I like to serve it with warm cornbread...
1lb bacon
1 1/4 lbs. sharp cheddar, grated
1 1/4 lbs colby or longhorn, grated
2 med. onions, chopped
2 green bell peppers, diced
1 15oz can tomato sauce
1 32 0z. can diced tomatoes, with juices
1 48 oz box elbow macaroni
Chop raw bacon into 1inch pieces, and render in a frying pan until bacon is crispy.
Drain bacon and reserve. Pour off half of the bacon fat, and add onions. Saute over medium heat until onions start to become translucent, then add bell pepper pieces until they begin to soften. Boil macaroni per instructions, then drain. Stir in all ingredients [including reserved bacon], and turn into a 9x11 baking pan, or an oven-proof casserole dish.
Bake at 350 for approx. 40 minutes, or until the casserole is bubbly and gets crusty on top.
1 comment:
LOVE IT!!!!!!
I think I need to try this version. YUMMY in my tummy :)
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