Here’s what you’ll need:
3 cups dry elbow macaroni
1 stick butter
1/2 c flour
1 1/2 c whipping cream or half & half if you prefer
1 carton chive chevre
1 c shredded cheddar
1 c Colby
1/2 lb bacon cooked & torn into bite size pieces
Cook the noodles to al dente – they will be going in the oven too.
While the pasta is cooking preheat your oven to 350F.
Melt the butter in a saucepan stirring constantly with a whisk & slowly add the flour.
Keep stirring so it doesn’t burn for about 8-9 minutes, then add the cream/half & half.
Once your noodles are done, drain & rinse with cold water in a colander.
Keep whisking your roux until it thickens by half.
Stir in your noodles & add all of your chevre, your bacon, & half of the Colby & cheddar.
Grease a baking dish & your noodles in.
Sprinkle the rest of the Colby & cheddar on top & bake until the cheese melts.