Crunchy bacon macaroni & cheese

1

PREP TIME

15 min

TOTAL TIME

35 min

Makes

4 Servings


Ingredients

  • 1 500-g pkg PC® black label Eliche pasta
  • 4 slices thick-cut bacon , finely chopped
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 cup grated PC® Aged 2 Years Canadian White cheddar
  • 1/2 cup grated PC®  mozzarella
  • 1/4 tsp salt
  • 1/2 cup PC® black label Panko Japanese-Style bread crumbs
  • PC® black label Spiced Tomato Condiment , optional

Instructions

  • Preheat broiler. Cook pasta in boil- ing water, following package direc- tions but omitting salt, until tender, 10 to 12 min. Drain, then return to pot.
  • Heat a large non-stick frying pan over medium-high. Add bacon. Cook, stirring occasionally, until bacon is crisp, 4 to 5 min. Transfer bacon to paper-towel-lined plate. Discard fat and wipe with paper towel. Melt butter in same pan over medium. Whisk in flour until mixture turns into a paste, about 30 sec. Gradually add milk and stir constantly until sauce thickens, 4 to 6 more min. Stir in cheddar, mozzarella and salt. Remove from heat and stir until melted. Season with fresh pepper.
  • Stir in pasta and bacon until combined. Scrape into a 9 x 13-in. baking dish (or for individual servings, 8 ramekins set on a baking sheet). Sprinkle with panko. Broil in centre of oven until top is golden, 2 to 3 min. Serve with spiced tomato condiment.

Nutrition (per serving)

  • Calories
  • 944,
  • Protein
  • 40 g,
  • Carbohydrates
  • 114 g,
  • Fat
  • 36 g,
  • Fibre
  • 4 g,
  • Sodium
  • 765 mg.

Watch below for instructions on how to make Crunchy bacon macaroni & cheese.

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