I first made this in Grade 10 cooking class. It’s amazingly bad for you, but soooo good!
– 3 cups macaroni (or whichever pasta you prefer)
– 1 1/4 cup canned tomatoes, drained & chopped (I buy one of the big cans from the store)
– 8 strips of bacon (or you can use bacon bits)
– 1/4 cup butter or margarine
– 1/2 large onion, chopped
– 1/4 cup flour
– 2 cups milk
– 1 tsp. salt
– 1/2 tsp. pepper
– 1 tbsp. mustard
– 3 cups grated cheese
Preheat oven to 350 degrees Fahrenheit.
Cook pasta as indicated on box. Put into a large casserole dish and then add the tomatoes.
If you want to use real bacon, start it at the same time as your pasta.Once it’s cooked, chop it up and set it aside until later.
Now, instead of butter, I use the bacon grease. If you want to, go ahead. If not, clean out your pan and melt the butter.
Add the onion and sauté until lightly browned. Don’t let it burn or you’ll have funky mac n’ cheese! Remove pan from heat and then add your flour, salt, pepper and mustard. Blend it well to make a paste. After that, bring your heat back up to medium-high and add your milk to the pan. Stir constantly until sauce begins to thicken (about 5-8 minutes). Add 2 1/2 cups of cheese to the sauce. Stir until cheese is completely melted.
Once the sauce is complete, pour into your casserole dish and blend with the pasta and tomatoes until everything is covered! Top with the leftover cheese and bacon.
Bake in the oven for 30 minutes and enjoy!