Macaroni & Cheese

Not just any macaroni and cheese.  Macaroni and cheese with bacon.

We died and went to heaven this weekend with good food.  I can't even name a favorite.  But the macaroni and cheese was delightful.  And possibly a little too sinful for a Sunday.  Thank goodness God is a forgiving God.  I like this recipe because it doesn't require a roux for the cheese sauce.  It seriously makes the best macaroni and cheese either Justin or I have ever eaten.

Recipe:
1 Box of noodles (use shells to make your heart sing with happiness)
1 8oz block of Medium Cheddar Cheese
3.5 oz (approximately) of Farmer's Cheese-whatever that is
2 cups of milk/almond milk/soy milk
2 tsp brown rice flour
1/4 pound diced and browned bacon
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
4 tsp sour cream
1 egg

Cook noodles and drain them.  Cook to al dente.  I used quinoa noodles because they were the cheapest on the shelf.  Use your favorite.

Shred up the cheeses. Save some cheddar to sprinkle and brown on top.

Combine egg, flour, s&p and nutmeg, sour cream and milk in LARGE bowl with the rest of the shredded cheese, and bacon.

Grease your 2 qt. baking dish with -wait for it- the bacon grease.  You'll thank me.

Mix noodles into the cheese sauce mixture and then pour into the dish and bake at 350 for 35-40 minutes.