Graham Cracker topped Cheesy Macaroni with Bacon

A sweet and salty twist to the classic macoroni and cheese. 

Ingredients:

2 tbs Butter, melted

2 tbs Olive oil

1 box of Elbow Macaroni

5 slices of raw Bacon, chopped (or more if you are a bacon lover)

4 cups of Cheese, shredded (your choice of cheese)

1/4 Shallot, minced

1 clove Garlic, minced

2 tbs Flour

2 cups Half & Half

1 1/2 cup Graham Cracker, crushed

1 Green Onion, sliced

1 tsp ground Salt 

1 tsp ground Pepper

(I used Philadelphias pre shredded 3 cheese and a handful of shredded Parmesan)

Topping- combine melted butter, graham crackers and 1/2 cup of cheese. Set aside.

Butter a large baking dish. Preheat oven to 350 degrees.

1. Bring water to boil. Follow directions for boiling pasta.

While pasta is cooking-

2. In a sauce pan on medium heat combine 1tbs of Olive oil, add bacon and cook 3-4 minutes.

3. Add garlic and shallots. Cook for 1 additional minute or until bacon is crispy.

4. Slowly whisk in the 2 tbs of flour. Whisk for 2 minutes or until mixture is thickened.

5. Whisk in the half & half, assuring the flour does not clump. Bring to a boil. Once mixture is boiling add in the remainder of cheese, cooking until melted.

6. Add salt, pepper and whatever seasonings you may like. (I added a little thyme).

7. Add 1tbs of Olive oil to pasta. Combine with cheese sauce. Use milk to thin sauce if you like a creamy/ runnier macaroni and cheese. Pour into baking dish.

8. Top the macaroni with the graham cracker topping.

9. Bake for 10-15 minutes or until pasta is bubbling/ topping has browned.

10. Remove from oven. Allow 5 minutes to cool. Sprinkle with green onions and enjoy!