Creamy Macaroni and Cheese
You can use cavatelli, gnocchi, or campanelle pasta instead of the elbow macaroni called for in this quick casserole recipe.
Ingredients
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4 strips bacon
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1 large sweet onion, thinly sliced
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6 oz. dry elbow macaroni
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8 oz. mozzarella cheese, shredded (2 cups)
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2 to 4 oz. blue cheese, crumbled
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1 cup half-and-half or light cream
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1/8 tsp. pepper
Directions
1.
Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2.
Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3.
Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4.
Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.
Nutrition information
Calories 331, Total Fat 18 g, Saturated Fat 9 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 26 g, Total Sugar 2 g, Fiber 1 g, Protein 16 g. Daily Values: Vitamin C 3%, Calcium 30%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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