Serves: 9
Total Calories: 367

* See note below.
8 slices bacon
1/2 cup celery chopped
5 tablespoons flour
2 cups milk
2 cups water
2 teaspoons chicken bouillon
1/2 teaspoon black pepper
1 (16-ounce) package fettuccini pasta
1 (2-ounce) jar pimiento sliced, drained
2 tablespoons chives minced dried
12 ounces Colby cheese shredded (about 3 cups)
1 cup potato chip crushed
1/4 teaspoon paprika

* Preparation Time: 25 minutes Storage Time: Up to 24 hours Baking Time: 30 to 40 minutes In a large skillet over medium heat, fry bacon, stirring frequently, until lightly browned. Remove bacon and drain on paper towels set aside. Discard all but 3 tablespoons of the bacon drippings. Saute celery in drippings for 6 to 8 minutes or until tender but not brown. Add flour. Cook and stir for 1 minute. Add milk, water, bouillon granules and pepper. Stirring, bring to a boil and boil until thickened remove from heat.

Meanwhile, cook fettuccini according to package directions drain well. Toss with sauce, reserved bacon, pimiento and chives. Add cheese and toss. Pour into a shallow 2-quart or deep 2 1/2 -quart casserole. Cover and refrigerate up to 24 hours.

Bell: In a small bowl, mix potato chips and paprika. Sprinkle over casserole. Bake in a preheated 350° oven for 30 to 40 minutes or until hot and bubbly.

Nutritional Facts:

Serves: 9
Total Calories: 367
Calories from Fat: 156

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