Macaroni and Cheese With Country Smoked Bacon

• 8 ounces small shell pasta, shells. uncooked
• salt, to taste
• fresh ground black pepper, to taste
• garlic salt, pinch
• 3 teaspoons butter
• 1.5 (11 ounce) canscondensed cheddar cheese soup
• 13 cup havarti cheese, shredded
• 14 cup parmesan cheese, grated
• 34 cup white cheddar cheese, shredded and divided
• 4 slices thick-sliced country smoked bacon, cut into 1/2-inch pieces (can use regular bacon)

1. Preheat oven to 350F (175C).
2. Bring a large pot of lightly-salted water to a boil.
3. Cook the pasta until al dente, 8 to 10 minutes, then drain.
4. Transfer the pasta to a casserole dish.
5. Season with salt, pepper, and garlic salt.
6. Stir the butter into the pasta mixture until the butter melts.
7. Add the cheddar cheese soup, havarti cheese, parmesan cheese, and 1/2 cup of white cheddar cheese; stir well.
8. Bake for about 25 minutes.
9. While the mac and cheese is baking, fry the bacon in a skillet over medium-high heat until crisp, about 5 minutes (I usually use microwave to make bacon).
10. Transfer to a paper-towel-lined plate.
11. Top casserole with crumbled bacon and reserved cheddar cheese.
12. Place under broiler for about 10 seconds until the cheese melts.
13. Serve hot.

shell pasta, salt, fresh ground black pepper, garlic salt, butter, cheddar cheese soup, havarti cheese, parmesan cheese, white cheddar cheese, country smoked bacon

Taken from www.food.com/recipe/macaroni-and-cheese-with-country-smoked-bacon-381350 (may not work)