1 package (1 pound) elbow macaroni
3 slices bacon
1 cup light cream
1/2 cup fontina cheese, diced
1/2 cup Gruyere cheese, diced
1/2 cup Raclette cheese, diced
3 tablespoons tomato sauce
Fresh-ground black pepper, generously, about 1 teaspoon
1 teaspoon oregano
1/2 cup Parmesan cheese, grated.
Saute bacon until crisp. Crumble bacon and combine with cream and diced cheeses over low heat. When cheese starts melting, add tomato sauce; season with pepper and oregano. Simmer on very low heat, stirring occasionally. Boil macaroni in salted water; drain through colander. Add to pan with cheese sauce; mix well. Add Parmesan just before serving.
Note: Spaghetti squash may be substituted for the macaroni. Other cheeses may also be substituted if you wish.
