Bacon Mac and Cheese

[mos]

Bacon Mac and Cheese
8-oz elbow macaroni, about 2 cups dry
3 tbs butter
4 green onions, thinly sliced
dash garlic powder
1/4 cup all-purpose flour
2 1/2 cups milk
kosher salt and freshly ground black pepper, to taste
6 slices bacon, cooked, drained, crumbled
2 cups sharp Cheddar cheese, divided
Topping:
1 cup soft bread crumbs
1 1/2 to 2 tbs butter, melted
Cook macaroni in boiling salted water following package directions.

Drain the macaroni in a colander, rinse with hot water, and set aside.
Heat oven to 350°. Lightly grease a 2 1/2-quart baking dish.
In a medium saucepan over medium heat, melt the 3 tbs of butter. Add the green onions and garlic powder.

Cook, stirring, for about 1 min.
Add the flour and stir until well blended and smooth. Continue cooking, stirring, for 2 min.
Gradually add the milk and cook, stirring, until thickened. Stir in salt and freshly ground black pepper, to taste.
Set 1/2 cup of the shredded cheese aside and stir the remaining 1 1/2 cups of cheese into the sauce.

Continue cooking and stirring until the cheese has melted.
Combine the cheese sauce with the drained macaroni and then spoon the mixture into the prepared baking dish.
Sprinkle bacon evenly over the casserole and then top with the reserved 1/2 cup of cheese.
Toss the bread crumbs with 1 1/2 to 2 tbs of melted butter and sprinkle over the casserole.
Bake for 25 to 30 min, until lightly browned and bubbly.

Serves 4/6

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