1 pound Rotini or elbow macaroni

5 tablespoons Hiland Salted Butter

1 tablespoon Granny’s Bacon Drippings

½ cup Shawnee Best All Purpose Flour

4 cups Hiland Whole Milk

16 ounces extra-sharp cheddar cheese, grated

8 ounces Monterrey Jack cheese, grated

¼ teaspoon Head Country All Purpose Championship Seasoning

8 strips Bar-S Bacon, cooked and crumbled


Preheat oven to 350 degrees. Butter a 9-by-13-inch pan or spray with nonstick cooking spray.

Boil pasta, cooking to al dente. Do not overcook. While pasta is cooking, make cheese sauce.

In a large saute pan, melt butter and bacon drippings. Once melted, add flour, whisking and cooking over medium heat for 2 minutes. Slowly add milk, whisking to combine. Continue whisking until mixture is thickened and just begins bubbling. Remove from heat.

Reserve 2 cups of cheese and 1 tablespoon bacon for topping. Add remaining cheese, Head Country seasoning and bacon to milk mixture, stirring until cheese is completely melted. Fold in cooked pasta.

Spread pasta in baking dish. Sprinkle with 2 cups cheese and 1 tablespoon crumbled bacon. Bake at 350 degrees for 30 minutes.