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1.
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Preheat your oven to 350 F. In a large pot cook your elbow noodles according to package directions, After your noodles have cooked drain them and set aside.
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While the noodles are cooking place a saute pan over medium heat, add your butter and let it melt.
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Add sliced onions into the melted butter and saute for 15- 20 minutes or until they have wilted and are golden brown.
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After they have cooked down, remove from heat and set aside.
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2.
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In another small saute pan over medium heat cook bacon cubes until nice and crispy, approximately 6 minutes.
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Remove bacon from pan and drain on paper towels.
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Using a box grater, shred both bricks of cheese and set aside.
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3.
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Grate your cheese and set it aside.
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Place a large saucepan over medium heat.
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Add in your milk and warm it slightly.
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Then whisk in the flour, making sure there are no lumps.
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Add in your grated cheese, salt, pepper, paprika and garlic salt.
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Stir for a few minutes until the cheese is melted and thickens.
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Remove from heat.
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4.
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Place your cooked noodles into the cheese sauce, stirring to coat all of the noodles.
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Add in your onions and bacon, and toss together.
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Place in a 1.5 quart casserole dish and add your breadcrumbs to the top of the macaroni and cheese.
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Put dish into the oven and bake for 20 minutes until it is nice and bubbly.
