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Bring a large pot of water to a rolling boil and cook your pasta until there’s still a bite to it. Drain and set aside. You’ll reuse your pot so set aside.
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Meanwhile, fry up the diced bacon until crispy. Drain the bacon and set aside but reserve the bacon grease.
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Preheat the oven to 375 degrees F. Brush a 9x9 baking dish with some of the bacon grease.
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Add 2 tablespoons of the bacon grease into your pasta pot. Add in the shredded cheddar cheese and melt over low heat. Stir in the slightly bean egg until well combined.
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Add in the cooked pasta and stir until the pasta is well coated. Stir in the half and half, cubed cream cheese and parmesan cheese. Stir until incorporated.
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Stir in the bacon, reserving a bit for the top of the dish. Transfer the pasta into the prepared casserole dish. And sprinkle the remaining bacon on top.
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If you’re freezing, allow the dish to completely cool before covering with foil and storing in the freezer for up to 3 months.
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If you are enjoying right away, place in the oven and bake for 20 minutes until the top gets golden and crunchy.