Bacon Feta Macaroni and Cheese

Ingredients

• 3 cups dry elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups milk, preferably 2%
• 1 1/3 cups Wisconsin Feta Cheese, crumbled and divided
• 1 1/2 cups Wisconsin Provolone Cheese, shredded
• Salt and freshly ground black pepper to taste
• 8 slices bacon, fried, diced and divided

Directions

1. Boil the pasta according to the package instructions, then drain it thoroughly and set it aside. While it cooks, melt the butter in a medium saucepan, whisk in the flour, and cook for 1 minute, stirring the whole time.
2. Whisk briskly as you slowly add the milk, continuing until the mixture is smooth and combined. Bring it to a gentle boil, stirring all the while, then lower the heat and simmer for about 2 minutes, stirring often, until the sauce thickens.
3. Stir 2/3 cup Feta Cheese and the Provolone Cheese into the milk mixture. Cook over low heat, stirring constantly, until the Provolone has melted; the Feta will not melt completely. Add salt and pepper to taste.
4. Fold the drained pasta into the sauce until coated, then add 3/4 of the diced bacon and toss again. Transfer everything to a buttered 11 x 7-inch baking dish. Scatter the remaining diced bacon and Feta Cheese evenly over the top. Position the oven rack 3 racks below the broiler and turn the oven to high broil. Broil the macaroni until the Feta Cheese is golden brown, 1 – 3 minutes, watching carefully so it does not burn. Serve warm.