Ingredients:
- 1 green bell pepper, diced
- 4 slices bacon
- 8 ounces elbow macaroni
- salt
- 2 tablespoons flour
- 1 large can (15 ounces) tomato sauce
- 1 1/2 cups shredded Cheddar cheese
- salt and pepper
- 2 tomatoes, sliced
- sugar, optional
- dried leaf basil
Preparation:
Cook macaroni in boiling salted water, following package directions. Drain and rinse with cold water.
Cook bacon until crisp. Remove bacon; set aside. Leave 2 tablespoons of bacon drippings in skillet, or add butter to make 2 tablespoons of fat. Sauté green bell pepper in the fat for about 2 minutes. Stir in flour. Gradually add the tomato sauce; cook, stirring, until thickened. Add 1 cups of the shredded cheese. Crumble the bacon and add to mixture. Season with salt and pepper to taste. In a buttered 2-quart casserole, layer half of the macaroni, half of the thickened sauce, then remaining macaroni and sauce. Arrange tomato slices on top of the casserole. Sprinkle the tomatoes with dried leaf basil, sugar, salt, and pepper. Top with remaining cheese. Bake at 350° for about 50 to 60 minutes.
Serves 4 to 6.
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