- 4 cups elbow macaroni
- 1 28 oz tin of tomatoes
- 1 1/2 onion chopped (and cooked in 1 tbsp of butter)
- 1 lb. bacon
- 1 cup cheddar cheese or use your favourite mix (Gouda, Swiss, Colby Jack)
- 2 tbsp olive oil
- Salt & Pepper to taste
Bring a large pot of salted water to a boil. When boiling, add dry pasta and cook one minute less than the package requires for al dente. Drain and drizzle with olive oil to keep from sticking. Cook onions and bacon (but not too crispy!) add in tomatoes and half the cheese. Mix all ingredients together and place in a 9×13 pan. Add the other half of cheese to top. Add salt and pepper to taste. Cook for 30 minutes @ 350 covered with foil. Lastly, remove the foil and crisp up for another 20 minutes.