Bacon and Sharp Cheddar Macaroni and Cheese
5
Points®
Temps total: 1 h • Préparation: 25 min • Cuisson: 35 min • Portions: 6 • Difficulté: Facile
This new take on the same old mac and cheese is sure to become a family favorite.
Ingrédients
Uncooked, mini, farfalle
6 oz
Cooked turkey bacon
4 slice(s), divided
Panko breadcrumbs
2 tbsp(s)
Shredded parmesan cheese
2 tbsp(s), divided
Red bell pepper
1 small, finely chopped
Onion
1 small, finely chopped
Fat-free skim milk
1¾ cup(s)
All-purpose flour
1 tbsp(s)
Low-fat shredded cheddar cheese
½ cup(s), sharp variety
Table salt
½ tsp(s)
Cayenne pepper
½ tsp(s), (or more to taste)
Uncooked scallions
3 tbsp(s), (optional)
Instructions
1
Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray.
2
Cook pasta in a large pot of well salted boiling water according to package directions; drain.
3
Meanwhile, cook breadcrumbs with ¼ of the bacon in a large nonstick skillet over medium heat, stirring frequently, until crumbs are toasted, about 3 minutes. Remove to a cup and stir in ½ tsp Parmesan cheese; set aside.
4
Put red pepper, onion and remaining bacon in same skillet; cook over medium heat, stirring occasionally, until vegetables are tender, about 7 minutes. Remove; set aside.
5
Whisk milk and flour in same skillet over medium-high heat and bring to a boil; reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Remove from heat; whisk in cheddar cheese, salt, cayenne and remaining Parmesan cheese.
6
Add cooked, drained pasta and vegetable mixture to skillet and toss. Transfer to prepared baking dish; sprinkle top evenly with bread crumbs.
7
Bake until bubbly at edges, about 15 minutes; sprinkle with sliced scallions.
8
Serving size: 1 1/4 c
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