Macaroni & Cheese with Bacon & Tomato

Livening up an old-time favorite.

8 ounces elbow macaroni, cooked and drained
8 strips bacon
2 tablespoons bacon fat
2 tablespoons flour
1 1/2 teaspoons salt
2 teaspoons instant minced onion
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups milk
3 cups grated cheddar cheese
1 large ripe tomato, thinly sliced

Oven: 350 degrees

Place the bacon in a large, heavy skillet. Set over low heat and cook slowly, turning frequently until the bacon is crisp. Remove from pan and drain on paper towels.

Drain off all but two tablespoons fat from pan. Stir in flour, salt, onion, mustard and pepper. Gradually blend in milk. Cook, stirring constantly, until the sauce thickens. Add two and a half cups of the cheese and stir until melted into the sauce.

Place half the macaroni in a greased 2-quart casserole. Crumble on half the bacon, lay on half the tomato slices, and pour on half the cheese sauce. Repeat with another layer of macaroni, bacon, tomato, and sauce.

Scatter remaining cheese over top. Bake for about 35 minutes or until nicely browned. Serves six or more.

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