Ingredients
4 cups cooked elbow macaroni, drained
4 cups grated Cotswold Cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
½ lb. Bacon or Pancetta – cooked, crisp in chunks
Method
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cotswold. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired. Serve.
This recipe was kindly sent to us by Kathleen Shannon Finn 'The cheesediva of San Francisco'.
http://www.saveur.com/RecipeContest/contestant.jsp?index=7&ID=42464476