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Categories:
bacon celery flour milk water chicken instant bouillon granules pepper sauce Cheddar cheese elbow macaroni chives pimento saltine cracker crumbs
Viewed: 38 - Published at: 9 years agoIngredients
- 8 slices bacon, chopped
- 1/2 c. chopped celery
- 3 Tbsp. flour
- 1 c. milk
- 1 c. water
- 1 tsp. chicken instant bouillon granules
- dash of hot pepper sauce
- 12 oz. Cheddar cheese, shredded (about 3 c.)
- 8 oz. elbow macaroni, cooked and drained
- 2 Tbsp. minced chives
- 1 Tbsp. diced pimento
- 1/4 c. saltine cracker crumbs
Method
- Fry bacon until lightly browned over medium heat; drain.
- In 2 tablespoons of bacon drippings, saute celery about 3 minutes, or until crisp-tender.
- Add flour; cook about 1 minute.
- Add milk, water, bouillon granules and hot pepper sauce.
- Stirring, bring to a boil and boil until thickened.
- Add cheese; stir until melts. Remove from heat.
- Stir in macaroni, chives, pimento and all but 1/4 cup of crumbled bacon.
- Pour into a greased 2-quart casserole. Sprinkle with cracker crumbs and reserved 1/4 cup bacon.
- Bake for 30 to 40 minutes in a 350° oven until hot and bubbly.
