Macaroni and Cheese with Bacon
|Uncooked rotini pasta||8 Ounce (3 Cups)|
|All purpose flour||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded sharp cheddar cheese||8 Ounce (2 Cups)|
|Bacon||8 Ounce, crisply cooked and crumbled|
|Tomatoes||2 Medium, sliced|
1. Preheat oven to 350°F. Lightly grease 1 1/2-quart shallow casserole.
2. Cook pasta according to package directions; drain and return to saucepan.
3. Melt butter over medium-low heat in 2-quart saucepan. Whisk in flour, salt, mustard and pepper; cook and stir 1 minute. Whisk in milk. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 2 minutes. Remove from heat. Add cheese; stir until melted.
4. Add cheese mixture and bacon to pasta; stir until well blended. Transfer to prepared casserole. Bake uncovered 20 minutes. Arrange tomato slices on casserole. Bake additional 5 to 8 minutes or until casserole is bubbly and tomatoes are hot.