Meggy’s Mac

1. Start boiling some water in a large pot for cooking the pasta. Once it’s boiling add the pasta and cook it according to package instructions. When the pasta is done, drain it in a colander. In a large skillet cook chopped bacon on medium high heat until it starts to brown then remove it from the skillet with a spoon and place it onto a plate lined with paper towels. Remove all but 3 tablespoons of the grease and discard it. Set the skillet aside for a moment.

2. Preheat oven to 350°F. In a medium sized skillet over medium heat, put olive oil in with chopped onions and start caramelizing them (stir every few minutes allowing them to brown). Once they are nicely caramelized, remove skillet from the heat. In the same skillet you used to make the bacon in, whisk together the bacon grease and flour on medium heat. When well combined stir in beer and heavy cream and raise heat to high, cooking until liquid thickens. Then reduce heat back to medium heat and mix in processed cheese and shredded cheddar cheese. When cheeses have melted and sauce is smooth you can add in mustard, salt and pepper and pizza seasoning. Then add in the bacon and caramelized onions and reduce heat to low, letting it simmer for about 5 minutes.

3. While sauce is simmering, prep a baking/casserole dish (9×13) with cooking spray and place pasta in the dish. When sauce has finished simmering, pour it over the pasta and mix together. Top off with remaining shredded cheese and french fried onions. Bake at 350°F for 20-30 minutes, until golden brown and bubbling. Then remove it from the oven and let casserole sit for 10 minutes before digging in. Enjoy!

**While making the sauce mixture, you can make the sauce thicker by sprinkling in more flour or thinner by mixing in more cream or beer.