Bacon Mac & Cheese

Chilly days call for comfort food, don't you think?  Maybe that is just my excuse to get into the kitchen where I can warm up a little next to the stove. Either way, the change in weather is to thank for this tasty (and oh so healthy-ha!) dish.

After channeling my inner Martha and Paula, I dug through the fridge and pantry and came up with the ingredients for bacon macaroni and cheese. (Makes 8 servings)

5-6 slices of bacon
1/2 onion, chopped
1 pound elbow noodles
1/3 cup flour
4 cups milk
10 ounces sharp cheddar cheese, shredded
2 tablespoons butter, melted
4 slices white bread, cubed
salt and pepper

Preheat the oven to 375.
Cook pasta until al dente. They should be cooked, but still firm.
In a large pot, cook bacon over medium heat until crisp. Remove bacon and set aside.
Add onion to the pan and cook until translucent, about 4 minutes.
When onion is cooked, add flour and stir until the onions are coated.
Slowly whisk in the milk, making sure there are no lumps.
Cook, stirring often, until the mixture become thick and bubbly. This will take about 6 minutes.  Add salt and pepper to taste.
Stir in cheese, reserving 1/2 cup for topping. Toss the cooked pasta into the sauce and transfer into a 9x13 baking dish.
In a bowl, toss bread cubes with melted butter and 1/4 teaspoon salt. Once coated mix in reserved 1/2 cup of cheese. Crumble the bacon and mix into the topping.
Evenly sprinkle topping over pasta and bake in oven for 30 minutes.

You may have to eat nothing but salads for the rest of the week to off-set the calories consumed, but it is so worth it!