Smoky Bacon Mac

Ingredients

• 1 pound bacon sliced
• 1 cup cheddar cheese smoked grated
• 0.5 pound elbow macaroni dried
• 2 cups sauce 
• 1 cup monterrey jack cheese grated

Equipment

• bowl
• frying pan
• paper towels
• pot

Directions

1. Lesson Plan
2. Cook the pasta in salted boiling water until a little less than al dente.
3. Drain, rinse with cold water, and drain the pasta again.
4. Cook the bacon in a frying pan over high heat until crispy, about 8 minutes.
5. Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.
6. 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.
7. 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.
8. Spoon into bowls and serve hot.
9. Beer Pairing: Red Ale Wine Pairing: Cabernet Sauvignon
10. Reprinted with permission from The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant, by Allison Arevalo and Erin Wade, copyright 201
11. Published by Ten Speed Press, a division of Random House, Inc.