I made this a while ago, but it’s one of my favorites. It’s pretty simple to make.
- Diced green bell pepper
- Cheeses–mozzarella, gouda, white cheddar, sharp cheddar are the ones I used. Shred them all.
- Box of macaroni pasta
- Some butter
- Cajun spice mix
First, cook the bacon! All of it. And then break it up into little bacon bits.
Dice the green peppers. Boil the macaroni. Shred the cheese until you have enough to make a lot of cheese sauce. The make the sauce, you’ll want to use some butter/margarine (you can get a way with a little bit, like 2 tsp), some milk (maybe about 4-6 oz; I just used skim), and heat that up in a saucepan. When they have melted/blended, go ahead and add the cheese–I used quite a bit of cheese. Add as much as you feel; I think I ended up using about 3-4 cups of cheese.
Then, throw the green peppers in the cheese sauce and the bacon. Throw it over the macaroni and stir! Add a lot of cajun spices, to your taste. Use some pepper as well. I didn’t use much salt because I felt the cheese/bacon would have the dominant flavor.
Lay it out onto some baking pans. Use non-stick actually; I used foil but some of the cheese stuck to the foil too much.
Shred more cheese and lay it out on top. Top with some italian breadcrumbs or panko.
Bake at 400 degrees or 375 degrees until you see the top is nice and golden brown and a bit crispy. The insides will still be moist with sauce. Cut into squares and serve! Voila! This is also reheats beautifully even in the microwave. The top still manages to stay slightly crispy.