Bacon Macaroni and Cheese (Cooking Light)
"This was a popular recipe from Cooking Light Magazine in 2009. Calories:
399 Fat: 13.8g
serving size = 1 cup"
- Ready In:
- 27mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 12 ounces penne pasta
- 4 teaspoons all-purpose flour
- 1 1⁄2 cups skim milk, divided
- 2 cups finely shredded sharp cheddar cheese, divided
- 1⁄4 cup sliced green onion
- 1 teaspoon hot sauce
- 1⁄4 teaspoon pepper
- 2 slices center-cut bacon, cooked and crumbled
- 3 1⁄4 teaspoons salt, divided
directions
- Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
- Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes. (Be sure to preheat broiler).
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Reviews
-
Awesome! Cooking Light recipes are always good, but I was surprised just how much my family loved this recipe. We didn't miss all of the butter in my normal recipe, and loved the addition of bacon. Thanks for sharing the recipe! -
Great macaroni and cheese! I left out the onion, used 4 slices of bacon and added a bit more hot sauce. Wonderful comfort food! Thanks for sharing, seesko. **Made for PRMR** -
This was a really yummy version of mac and cheese that, combined with a nice green salad, made for a terrific (mostly) meatless meal! I used whole wheat pasta and turkey bacon, both of which were fine substitutions. DH thought it could use more bacon, but I was happy with the amount. I can see making this one again for sure; thanks so much for posting! Made for PRMR.
RECIPE SUBMITTED BY
seesko
United States
I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight.
I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.
