Cornbread Bacon Mac & Cheese

Ingredients

• 2 cups elbow macaroni

• 6-8 slices bacon chopped

• 1 cup cheddar shredded

• 1 1/2 cups Monterey Jack shredded

• 4 oz cream cheese cubed

• 6 eggs divided

• 3 cups milk divided

• 2 green onions sliced

• Salt and pepper

• 8 (1/2 oz) package jiffy cornbread mix

Directions

1. Cook the macaroni and drain.

2. Cook the bacon in a cast iron or oven safe skillet until crispy. Remove with slotted spoon and drain all but 2 tablespoons of bacon grease.

3. Return the skillet to low heat and add the macaroni. Add the cheeses, cream cheese and milk to the skillet. Stir until the cheese is melted and smooth. Stir in half of the green onions.

4. Remove from heat and beat two of the eggs and stir into the macaroni, season with salt and pepper. Top with the cooked bacon, saving some for topping.

5. In a large bowl beat the jiffy mix with 4 eggs, 2 cups of milk and salt and pepper. Pour over the macaroni and bacon. Bake at 400 degrees for about 30 minutes until golden and set. Top with remaining bacon and green onions.