Now or Better Later Mac n Cheese

Feeds about 5-6

You’ll need 3qt or larger sauce pans for sauce and pasta, small frying pan and baking pan. 91/2” x 6” loaf pan used here.

Ingredients:

1 1/2 cups uncooked elbow pasta (Makes about 5 cups cooked).
2 cups milk.
8oz cheddar cheese (sliced, diced or shredded).
1 cup fresh or frozen diced green bell peppers.
1/2 cup cooked bacon, cut into pieces.
1/4 -1/2 cup bread crumbs.
6 Tbsp unsalted butter.
3 Tbsp flour.
Drizzle of sunflower oil for cooked pasta to keep it from sticking together until ready to use.
Salt and pepper to taste.

Don’t forget to salt boiling water for pasta, and preheat oven to 350 when you’re near ready to bake your Mac and Cheese.

You could prepare this in advance...

After I finished topping it, covered well in plastic and kept refrigerated.
This was baked at 350 for about 45 minutes, the next day. I covered with foil for first 20 minutes of baking, then removed.

Leftover, single portions were frozen flat in sandwich size bags.
Reheat in microwave, adjust your microwave time until hot. I cooked in microwave for 3 minutes, stirred and cooked for 2 more minutes.

Reheated, 1 week old frozen leftovers were so delicious, taste better than fresh. I’d only store it frozen up to a few months.

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