Easy Weeknight Bacon Mac 'N Cheese

This recipe -- another great one from Pillsbury -- is especially for those of us who LOVE cheese. And it's easy! Just note that if you check labels, you'll find a whole lots of sodium in this dish.

 

Easy Weeknight Bacon Mac 'N Cheese

 

3 cups uncooked penne pasta (10 oz)

1 can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce

1/2 cup milk

1/4 teaspoon chopped garlic in water (from 4.5-oz jar) or 1 clove garlic, finely chopped

1 1/2 cups shredded sharp Cheddar cheese (6 oz)

2 oz American cheese loaf, shredded (1/2 cup) or 4 slices American cheese, diced

1 bag (2.5 oz) cooked real bacon pieces or bits

1/2 cup diced red bell pepper, if desired

Garnish, if desired, Progresso® Italian style panko crispy bread crumbs

Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.

 

Meanwhile, in 3-quart saucepan, heat cooking sauce, milk and garlic to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta, bacon and bell pepper. Spoon into casserole.

 

Bake uncovered 20 minutes or until edges are bubbly. Sprinkle with bread crumbs.

Macaroni and Cheese

I found this recipe in a magazine. I love Kraft Macaroni and Cheese but sometimes you just need to make it from scratch.

Macaroni and Cheese

1 lb. dried macaroni
1 egg
4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 teaspoons mustard powder
4 3/4 cups grated Sharp cheddar cheese
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon seasoned salt

Preheat oven to 350 degrees. Grease a 2-to-3 quart baking dish.

In a large pot of salted water cook macaroni for 4 minutes. Drain. Macaroni will still be firm.

Beat the egg in a bowl and set aside.

In a large saucepan, melt butter over medium-low heat and whisk in flour, stirring constantly, for 5 minutes. Whisk in the milk and mustard until smooth. Cook until very thick, stirring constantly for 5 minutes. Reduce heat to low. Slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly, to temper the egg. Pour egg mixture back into the sauce.

Reserve 1/2 cup of the cheese and stir the rest into the sauce until melted. Add the pepper and salts. Stir in the macaroni, then pour into the baking dish and top with reserved cheese.

Bake until bubbly and golden, 20 to 25 minutes.

Serves 8.