My grandma used to make this mac n’ cheese for my dad and his friends after they came home from the movies on Friday nights. My gramma taught my Dad how to make it but she never made it for me. And although it is technically her recipe, I am giving my dad the credit for it since he added the bacon 😉
My dad always made it on Sunday afternoons for my mom and I. It is a classic from my childhood and something that I love making for my family and friends.
500g elbow noodles
1 lg. can diced tomatoes ( I love the San Marzano ones!)
1lb bacon (yeah, thats right), sliced into 1/2 inch pieces
2 medium onions, chopped
1 can Campbell’s Cheddar Cheese Soup (shhhh 😉
I lg. block (the 1.5 foot long one) old cheddar, grated
1 loaf italian bread or other good “crouton” makin’ bread OR 1 cup panko breadcrumbs
1/4 cup butter
1 – 1.5 cups (or so) of milk (add more if it seems too thick)
S + P
Preheat oven to 350. Put water on to boil for noodles (add 1tbsp of salt to water). Boil noodles until quite el-dente (ie. soft, but not totally cooked).
Begin frying bacon over med-high heat in saucepan.
Once bacon is crispy and brown, remove it from theh pan and set aside. Add chopped onion to bacon fat 🙂 and fry until translucent.
Add pepper to taste and can of tomatoes (juice too). Reduce heat to med.
Add in cheese soup and stir until smooth.
Add half of the grated cheese to tomato mixture – stir pretty often to prevent the cheese from burning on bottom. When cheese is melted, add milk. Turn off heat. Taste… and add salt if needed. It is hard to tell before this point as some bacons are saltier than others.
Cube bread into croûtons and toss with melted butter. (or toss panko with butter)
Drain pasta and add it to a large roasting pan or casserole dish. Fold in cooked bacon and the remaining cheese. Add all of the sauce and stir together. Top with buttered croûtons or breadcrumbs.
Bake for 45mins to an hour until bubbly and pasta is tender.