Comfort food to the max.The 3 cheeses in this ultimate macaroni and cheese is Gouda, smoked cheddar and Parmesan cheese, but calls for light cream, crispy crumbled bacon and diced tomatoes on top to garnish. Since this is a heavy dish, I suggest serving with a side salad of field greens and a drizzle of balsamic vinaigrette. Serves 10-12.

• 1 lb elbow macaroni
• 1 lb Bacon
• 2 Tbsp olive oil
• 1/2 lb Gouda Cheese, grated
• 1/2 lb Smokey Cheddar Cheese (grated)
• 1/2 cup Parmesan Cheese (grated)
• 1 cup organic half-and-half
• 2 Tbs all-purpose flour
• 1 red bell pepper, diced
• 2 bunches green onion, diced
• 1 large white onion, diced
• 2 cloves minced garlic
• 3 Roma tomatoes, diced
• 1 to 2 tsp black pepper
• 1 tsp Tabasco sauce

Preheat oven to 400 degrees. Cook macaroni noodles according to box. In a skillet, cook bacon until crisp; remove from pan. Coarsely crumble bacon into large pieces and set aside. Using 2 Tbsp of olive oil, saute onion, garlic, green onion, and red bell pepper. Add Tabasco sauce, and stir lightly. Whisk in flour, and allow to cook for 2-3 minutes. Whisk in half and half. Cook over medium-high heat until half and half begins to bubble, but not boil. Reduce heat to medium. Add grated Gouda and cheddar; stir until melted and creamy. Reduce heat to low and add bacon pieces to mixture. Allow to simmer until noodles are ready. Drain noodles and put into a glass baking dish. Pour the cheesy bacon mixture over the noodles. Top with an even distribution of Parmesan cheese. Place into oven for 20 minutes, or until Parmesan crust is bubbly and brown. Top with diced tomatoes and serve.

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