This is a great local summer fruit salad
Dice up peaches, nectarines, red and black plums
Chop up some crystalized ginger and sprinkle on fruit salad
Drizzle with honey
Serve with a dollop of lemon greek yogurt!
2 1/4 cups elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
2 cups shredded marble cheese , divided
1 pkg bacon , chopped
Preheat oven to 350°F (180°C). Cook pasta according to package directions but reduce cooking time by 2 min. Drain.
Heat half the butter over medium heat in the same saucepan, stirring for 5 to 8 min, sprinkle evenly with flour. Cook for 2 min. Slowly whisk in milk until smooth. While stirring constantly, bring to a boil. Cook, stirring frequently, for 10 to 12 min or until sauce thickens slightly. Stir in 1 ½ cups cheese and prepared macaroni.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, about 10 to 12 min. Add all except ¼ cup bacon to pasta mixture; stir to combine.
Transfer to a greased 13-in. x 9-in. (33 x 23 cm) baking dish. Top with remaining bacon and cheese. Bake for 20 minutes or until bubbling and golden.