To add bacon or not to add bacon, that is the question

And as you can see, the answer to this eternal and existential question is always YES! Bacon makes everything better and I prove this point with my bacon mac and cheese. This creamy artery clogging concoction was perfect! Got the recipe from the food network website (Tyler Florence's ultimate mac and cheese) but modified it to make it mine. My recipe included De Cecco casareccia pasta, Mexican cheese blend, bacon and garlic. Here's the full monty just for you :)

Julia's Bacon Mac and Cheese

1/2 lb pasta of choice, cooked slightly under al dente drained

2 c milk

2 tbl flour

1/2 stick butter

1 pkg shredded Mexican cheese blend (not taco cheese!)

1 clove garlic

3 rashers bacon cooked and crisped

salt and pepper to taste

Preheat oven to 400 then cook pasta. In a separate pot (medium to large) make a roux from the flour and butter. Allow mixture to cook for about 1 min. Heat milk in the micro w. the clove of garlic, discard garlic then add milk slowly into the roux stirring constantly. Season to taste then add in 3/4 of the cheese to make the sauce. Add cooked pasta to the sauce, mix to combine then place in a casserole dish and top with remaining cheese. Let casserole cook for about 15-25 min until cheese is melted and everything is hot and delish. Take out of oven, top with crisped bacon and let cool for 5-10 min then enjoy!

With the mac and cheese, I served oven roasted tomatoes, basil pesto tilapia and a delish salad with the same baby yellow tomatoes and organic romaine lettuce...truly and indulgent diner!