1823. BACON and TOMATO MACARONI

12 oz. uncooked macaroni
1/2 lb. smoked thick sliced bacon
1 lb. sharp cheddar shredded cheese
8 oz. mozzarella shredded cheese
4 Roma tomatoes
12 oz. frozen peas
1/2 teas. minced garlic
1 teas. minced fresh basil
1 cup cream
1 cup milk
5 eggs
1 teaspoon salt (or to taste)
1 teaspoon cracked black pepper

Boil water and add macaroni for 10 minutes. Cook 2 minutes less than you would if you were going to eat immediately. Dice bacon into one-inch pieces and cook until not quite crisp, then drain off excess oil. In large mixing bowl add cream, milk, eggs, garlic, basil, salt, and pepper. Mix well with wire whisk. Make sure eggs are blended in. Make sure macaroni is well drained, then toss it into the liquid mixture. Add the sharp cheddar cheese and make sure it is mixed in. Coat large casserole dish with spray oil and pour macaroni mixture into dish. Slice Roma tomatoes and place on top of macaroni mixture. Sprinkle mozzarella on top of tomatoes. Sprinkle bacon on top of mozzarella. Bake at 350 F for 35-40 minutes.


bacon recipe courtesy of: Regina Charboneau, Twin Oaks Bed & Breakfast, Natchez, Mississippi | The Atlantic, October 2, 2009