Yields: 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Difficulty Level: Intermediate

Ingredients:

• 3 cups uncooked elbow macaroni
• 8 bacon strips, divided
• 3 tbsp butter, cubed
• 3 tbsp all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups (6oz) provolone cheese, shredded
• 1 1/3 cups (8oz) crumbled Odyssey Feta Cheese, divided
• salt & pepper to taste

Directions:

1. Cook macaroni according to package directions; drain. Meanwhile, cook bacon in a large skillet until crisp. Remove bacon to a paper towel to drain. When cool enough to handle, dice bacon.
2. Melt butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in provolone and 2/3 cup feta until provolone is melted (feta crumbles will be visible). Stir in macaroni and three-quarters of the bacon. Season with salt and pepper to taste. Remove from the heat.
3. Spoon macaroni mixture into a greased 11×7-inch baking dish. Sprinkle with remaining bacon and feta. Broil on high until the feta is golden brown (watch closely), about 1-3 minutes.

Recipe and photo ©Wisconsin Milk Marketing Board.