½ lb Elbow macaroni
3 C. Half & half
3 TBS. Butter
3 TBS. All-purpose flour
2 C. Your favorite Sharp Cheddar, shredded
1 C. Mozzarella, Shredded
½ C. Parmesan cheese, grated
2 TBS. Fresh basil, chopped
2 TBS. Green onions, chopped
4 Cloves of garlic, minced
Pinch of nutmeg
Salt & Pepper to taste
8 slices of bacon, cooked & chopped
Pre-heat oven to 400 degrees and spray a 9×13 baking dish with non-stick cooking spray and set aside
In a large pot of salted boiling water, add macaroni and cook for about 5 minutes. Transfer pasta to a strainer and immediately run cold water on the pasta to stop it from cooking further.
Using the same pot (rinsed out), place back on the stove on medium heat and add the butter. Let the butter fully melt then add the flour and whisk until lumps are gone. Continue cooking and whisking for 1 minute to ensure you cook the flour taste out of the mixture. Add 1 cup of half & half, whisking the entire time. Sprinkle in the salt, pepper, nutmeg and garlic. Thoroughly combine rue and increase the temp to medium-high heat. You will want to continue whisking as the mixture starts to bubble and thicken. You will know it’s done when an inserted comes out coated with the thickened liquid. Remove from heat and add the parmesan and cheddar cheeses. Mix until smooth and completely melted. Add the pasta to the cheese and combine.
Next fold in the basil and green onions to the pot and then transfer ½ of the pasta mixture to the prepared baking dish. Sprinkle ½ of the mozzarella on top of the pasta. Layer the rest of the pasta on the mozzarella and finish the dish with the remainder of the mozzarella and bacon.
Bake in the oven for 25-35 minutes or until the top is golden brown.
Take the baked pasta out of the oven and allow it to cool for 10 minutes prior to serving.