Southern Macaroni & Cheese with Bacon

This is a family favorite, well at least for 3 of us. It usually feeds us for one dinner and lunch.

Ingredients

• Coarse salt and ground pepper
• 2 tablespoon butter, melted
• 1 pound elbow macaroni, small shells, penne, or other small tubular pasta
• 2 cups shredded sharp cheddar
• 2 cups shredded pepper jack
• 4 large eggs
• 1 cup milk
• 1 cup heavy cream
• 2 heaping tsp garlic, minced
• 1 package bacon bits
• 6 slices white sandwich bread, torn
• 3 plum tomatoes, sliced

Method

1. Set a large pot of salted water to boil. Preheat oven to 350. Spray a 9x13 pan with non-stick spray. Cook pasta 3 minutes short of al dente; drain.
2. In a large bowl, whisk together 1/2 cup cheddar, 1/2 cup pepper jack, eggs, milk, cream, bacon bits, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine. Poor in to greased pan.
3. In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, 1/2 cup pepper jack, then sprinkle with breadcrumbs and top with tomato slices. Bake until mac and cheese is golden and bubbling, about 30 minutes. Let stand 5 minutes before serving.