Four Cheese Macaroni and Cheese Stuffed Bacon Wrappped Meat Loaf

Ingredients:
2 pounds Beef; ground
1 pound Sausage; ground beakfast or mild Italian
1/2 cup Celery; finely chopped
1/2 cup Onion; finely chopped
1 tablespoon Garlic; finely minced
2 tablespoon Olive Oil
2 each Eggs
2 cup Bread; crumbs, more or less as needed to bind.
1 pound Bacon; regular slice (to wrap)
1 cup Cheddar cheese; graded
Disposable aluminum or standard loaf pan large enough to hold meat loaf
cooled Four Cheese Macaroni and Cheese*****
Plastic wrap; or wax paper
cookie sheet or small grill

Instructions:
Saute garlic and onions in the olive oil until onions are just translucent. Mixed together ground beef, sausage, celery, onion, garlic, eggs and add enough bread crumbs to bind it together.

Remove bacon from package and set aside three slices. On a cutting board lay the remaining slices in a five by seven strip "basket weave" pattern. Place plastic wrap or wax paper over the bacon and invert the loaf pan on top. A standard five pound disposible aluminum pan works well. (11 3/4" x 5 5/8"x 3 3/16") Holding the loaf pan in place while inverting the cutting board so as to allow the plastic wrap or wax paper and bacon to "drape" into the well of the pan with the bacon running up the sides. Divide the loaf mixture in half. Place one half of the loaf mixture into the pan on top of the bacon. Flatten it out. Place cheese in center of the meat mixture running almost to the ends then add Four Cheese Macaroni and Cheese in center of the cheese mixture running almost to the ends. Cover with remaining loaf mixture. Fold any loose ends of the bacon on top of the meat loaf. Cover with remaining three bacon slices.

Chill in the fridge for a couple of hours. Remove from the mold by inverting it on to cookie sheet or grill to make it easier to handle.

Pre heat oven to 250?. cook for about two to two and a half hours. It is not dine until the tempature reaches 160? no matter how long it takes.

Remove and let stand for fifteen minutes before carving.


Four Cheese Macaroni and Cheese

Ingredients
1/2 (8 ounce) package elbow macaroni
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
1 egg, beaten
1 cup milk


Directions
Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.
Bake in the preheated oven 20 minutes, or until bubbly and golden brown.