- 4 oz. Gruyere cheese, grated
- 2 cups Colby-Monterrey Jack blend, shredded
- 3 slices (or more) Applewood Thick Cut Bacon
- 2 cups dry elbow macaroni
- 1/2 stick butter
- 2 cups milk
- 1/4 cup flour
- Salt and pepper to taste
Cook macaroni per instructions on box. While cooking, chop and fry bacon slices. Set on a paper towel lined dish and drain grease. Drain cooked pasta and set aside.
In a large saucepan, melt butter until bubbly. Set off heat and quickly whisk in flour. Season with salt and pepper. Return to medium heat. Slowly mix in milk; stirring constantly until sauce slightly thickens.
Set off heat again and stir in the Colby-Monterrey Jack cheese.
Once cheese is melted, add in bacon.
Stir in cooked macaroni.
Ladle macaroni mixture into four ramekins. Top with grated Gruyere cheese. Place on a baking sheet in case any cheesy goodness bubbles over!
Bake in a preheated 350 degree oven until mixture is bubbly and the cheese has a nice golden brown "crust."