I don’t think the phrase “Everything Is Better With Bacon” was imprinted on any of the early Texas flags, for the Republic or for the state. But eating my way around both town and country, I think it might as well have been.
12 ounces pasta shells
3 tablespoons butter
4 green onions, thinly sliced
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
1 cup heavy cream
1 1/2 cups milk
6 slices bacon, cooked, drained, crumbled
1 cup shredded mozzarella
1 cup Mexican four-cheese blend
Salt and pepper
Topping:
1 cup soft bread crumbs
1 1/2 to 2 tablespoons butter, melted
Thinly sliced green onions
Cook pasta shells following package directions. Drain in a colander, rinse with hot water, and set aside. Heat oven to 350 degrees. Coat a 2 1/2-quart baking dish with vegetable spray. In a aaucepan, melt butter. Add the green onions and garlic powder. Cook, stirring, for about 1 minute. Add the flour and stir until well blended and smooth. Add the cream, milk and about ½ the bacon; cook, stirring, until thickened. Season to taste with salt and pepper.
Stir the mozzarella and about ½ the Mexican cheese blend into the sauce and continue cooking until cheese is melted. Combine the cheese sauce with the drained macaroni and spoon into the prepared baking dish. Sprinkle the remaining bacon evenly over the casserole and top with the remaining 1/2 cup of cheese. Toss bread crumbs with melted butter in a bowl and sprinkle over the casserole. Bake for 25 to 30 minutes, until lightly browned and bubbly. Top with green onions. Serves 6-8.
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