This was THE BEST macaroni and cheese I've ever tasted! I cut back on the fat by draining and discarding the bacon grease, and using non-fat cream cheese and non-fat sour cream elsewhere in the recipe. When adding butter to the cooked pasta, I only used 2 tablespoons, instead of 4. In place of the milk, I used non-fat canned milk for a nice, creamy taste and texture. I've tried this with both medium and sharp cheddar cheese. I think the medium is best because it doesn't overpower the wonderful flavor of the asiago cheese. For the bacon, I put it into the freezer just long enough to firm it up then thinly sliced it before frying. Like many reviewers, I doubled the topping. Because the recipe takes awhile to make, I usually double the recipe, baking it in 2 9x13 inch pans plus an 8x8 inch pan. I chill it after baking, cut it into serving sized squares and pop it into individual freezer bags for a quick and easy treat. Pepper Bacon is wonderful in this recipe. My family loves this recipe. I'll be making it again and again. Thanks to the submitter!
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This was THE BEST macaroni and cheese I've ever tasted! I cut back on the fat by draining and...