Ingredients

serves 4

　　1/2 pound dried elbow pasta

　　1 pound sliced bacon

　　2 cups Mac Sauce

　　1 cup grated smoked Cheddar cheese

　　1 cup grated Jack cheese

　　

Lesson Plan

Step 1

Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse with cold water, and drain the pasta again.

　　

Step 2

Cook the bacon in a frying pan over high heat until crispy, about 8 minutes. Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.

　　

Step 3

Add the sauce and both cheeses to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the bacon and stir to combine. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.

　　

Step 4

Spoon into bowls and serve hot.

　　Cooks' Note

　　Beer Pairing: Red Ale

　　Wine Pairing: Cabernet Sauvignon