Bacon Tomato Mac and Cheese

This is a copycat recipe from The Corner Bakery Cafe.  We order this just about every time we go there to eat.  I think this is spot on perfect.

• 12 oz. (3 cups) uncooked elbow macaroni (use anything you like)
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground red pepper
• 1 1/2 cups milk
• 8 oz. (2 cups) American cheese, shredded or cut into 1/2-inch cubes
• 8 oz. (2 cups) sharp cheddar cheese, shredded
• 1 medium (1 cup) tomato, seeded and chopped
• 4 slices (1/3 cup) crisply cooked bacon, crumbled (I used bacon crumbles.)
• 1/4 cup coarsely chopped parsley, opt.

Cook macaroni according to package directions; drain.

Melt butter in a 3-qt. saucepan over medium heat until sizzling; stir in flour, salt, nutmeg and red pepper.  Continue cooking, stirring constantly, 1-2 minutes or until mixture is bubbly and very lightly browned.  Add milk, 1/4 cup at a time, stirring constantly, 5-7 minutes or until mixture is thickened.  Add cheeses; stir until melted and sauce is smooth.  Add cooked macaroni, tomato, 1/3 cup crumbled bacon and parsley, if using.  Garnish with addition crumbled bacon, if desired.

8 servings.

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