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Heat oven to 350°F. Cook macaroni as directed on package. While macaroni is almost done cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly. Quickly stir in cream and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni. Gently stir macaroni and bacon bits into cheese sauce. Pour into a completely Reynolds Wrap(R) Foil lined 2-quart casserole to ensure no mess afterwards! Melt 2 tablespoons of butter in a small frying pan. Toast breadcrumbs and almonds in butter and sprinkle on top. Bake uncovered 30 minutes or until bubbly.
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Stainless press for hard cheeses — cheddar, gouda, manchego
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese