Ingredients
The following ingredients have 4 Servings
- 1 pound macaroni ((shells or other small pasta))
- 4 cups milk
- 1 tablespoon fresh rosemary or 1 tsp. dried, (chopped)
- 2 cloves garlic, (minced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups sharp Cheddar cheese, (shredded)
- 1 cup Asiago cheese, (shredded)
- 2 cups Parmesan cheese, (shredded)
- 6 slices bacon, (cooked and crumbled)
- 1/2 cup seasoned bread crumbs
- 1 tablespoon butter, (melted)
Instruction
- Bring a pot of water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
- Preheat the oven to 400 degrees F.
- In a medium saucepan heat the milk with the rosemary and garlic.
- Melt the butter in a large, deep skillet over medium high heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Whisk in the milk. Continue to whisk and cook until the mixture is smooth. Stir in 2 cups of the Cheddar cheese, 1 cup of the Asiago cheese and 1 cup of the Parmesan cheese and continue to cook and stir to melt the cheeses. Season with salt and pepper.
- Add the cooked macaroni and the bacon crumbles and fold that all in to coat the macaroni with the cheese mixture.
- Transfer into a buttered baking dish.
- In a small bowl, stir together the bread crumbs and melted butter. Scatter bread crumb mixture over the top of the macaroni and cheese. Top with remaining cheese.
- Bake for 30 minutes, or until hot and bubbly.
