Directions :
Preheat oven to 400*.
In large saucepan, bring water to boil. Boil elbow’s for 6 minutes; drain, set aside. Meanwhile, cook bacon until crisp (I use the oven method, 20 minutes). Drain and reserve 2 tbsp. fat. Chop bacon into bite size pieces.
Pour reserved bacon drippings into saucepan and cook until onions are browned but still crunchy, they will soften while baking. Add garlic and cook 1 minute longer. Remove from heat and place onion mixture aside.
Cheese Sauce:
In same large saucepan, melt the butter over low heat, whisk in flour and cook for 3 minutes. Slowly combine milk, whisking to keep sauce from getting lumps. Cook for 5 minutes or until sauce thickens. Stir in cream cheese and whisk thoroughly. Stir in shredded cheddar cheese and seasonings. Remove from heat.
Stir elbow’s, onion mixture and bacon into cheese mixture. Pour mixture into a 13×9-inch baking dish. Sprinkle with shredded cheddar, paprika and bread crumbs. Bake in oven for 20 minutes or until cheese is browned.
10 points per serving
Enjoy !!
