1 8-ounce block Conebella Farm Sharp Cheddar, shredded and divided
1–2 tablespoons milk
1 lb. elbow macaroni
4 slices cooked bacon, divided
Instructions
Preheat oven to 400 F. Boil pasta. Melt Conebella Farm Bacon Cheddar spread with 1-2 tablespoons milk. Drain the pasta when it has cooked and return it to the pot. Pour melted spread over macaroni. Add 1 cup shredded sharp cheddar and 2 slices of cooked, crumbled bacon and stir until sharp cheese has melted.
Transfer the pasta mixture to a greased 2 quart glass baking dish. Top with remaining cheese and crumbled bacon. Cook at 400 F for about 20 minutes or until golden brown.