2-3 cups leftover mashed potatoes
2 cups grated cheddar cheese
1 cup grated Parmesan cheese
1 tablespoon unsalted butter
8 oz elbow or shell noodles
1 cup cooked and crumbled bacon
¼ cup chopped chives or green onion, garnish
*Milk or half-and-half, as needed

Preheat oven to 350°F and bring a pot of salted water to boil.
Cook noodles until just al dente, then drain and stir in 1 tablespoon of butter to prevent noodles from sticking together.

Cook bacon, drain on a paper towel and chop into smaller pieces.

Reheat mashed potatoes in a microwave safe dish. Transfer to a large bowl for mixing. Note: If potatoes are dry, add a little milk or half and half for a smoother texture.

Fold in Parmesan cheese, bacon, and 1 cup cheddar cheese and stir to combine.

Gently fold in noodles until just incorporated then pour mixture into a greased 9 x 9 baking dish and top with remaining cheddar cheese.

Bake for 10-15 minutes or until cheesy topping is bubbling and golden brown.

Remove from oven and garnish with chopped chives or green onions sprinkled over the top.


Tip:

Add 1 cup chopped of your favorite seafood or meat.
For that smokey flavor add 1/2-1 teaspoon liquid smoke to mixture

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