Preheat oven to 200°C
Boil macaroni in about
2 quarts rapidly boiling, salted water for approximately 7 minutes or
al dente. Do not overcook! Drain and stir 6 tablespoons butter into hot
pasta. Set aside
Sauté onion over
low heat in 2 tablespoons butter until transparent. Add tomato sauce and
bacon. Simmer for approximately 15 minutes. Season to taste. Set aside.
In a heavy bottomed saucepan
melt 2 tablespoons butter (do not allow to colour!) Whisk in flour and
stir rapidly to create roux base for sauce. Remove from heat. Add milk
and whisk, returning to low heat. Keep stirring until sauce thickens.
Add all three cheeses and mix well. Remove from heat.
Stir hot buttered macaroni
into sauce and allow to 'rest' for about 20 minutes. Alternate layers
of macaroni and layers of bacon and tomato in a well buttered, ovenproof
dish ending with a layer of macaroni.
Bake in preheated 200°C
(400° F) for approximately 25-30 minutes until top of casserole is
golden. I don't sprinkle cheese on top because my recipe already calls
for three cheeses, but if you enjoy the effect, feel free!
back to super bowl recipes
back to pasta recipe
page back to main lasagna
page - more lasagna recipes
what is artisanal pasta? macaroni and cheese history of pasta