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Baked Macaroni and Cheese with Bacon
Ingredients
- 7 tbsp. butter, divided
- 6 tbsp. all-purpose flour
- 1 tbsp. Worcestershire sauce
- 2 tsp. dry mustard
- ½ tsp. salt
- ½ tsp. coarsely ground black pepper
- 3 c. whole milk
- 1 lb. sharp Cheddar cheese, shredded
- 1 lb. short-noodle pasta, cooked and drained according to package directions
- 12 oz. bacon, cooked, drained and coarsely chopped
- ½ c. plain panko bread crumbs
Directions
- 1. Melt 6 tbsp. butter in medium saucepan on medium heat, then whisk in flour, Worcestershire sauce and spices until smooth.
- 2. Gradually whisk in milk, stirring constantly. Bring to boil until thickened, stirring frequently.
- 3. Reduce heat to low and whisk in cheese until completely melted.
- 4. Combine cooked pasta, bacon and cheese sauce. Pour into well-sprayed half-hotel pan.
- 5. Melt remaining butter in small saucepan. Stir in bread crumbs until coated and sprinkle crumbs over top of macaroni mixture.
- 6. Bake in 325°F convection oven 13 to 15 minutes or until top is light golden brown and mixture is bubbly.
- NUTRITIONAL INFORMATION PER 1 SERVING:
- Calories 688; Total Fat 39g; Saturated Fat 22g; Trans. Fat < 1g; Cholesterol 107mg; Sodium 833mg; Total Carbohydrate 55g; Dietary Fiber 2g; Total Sugars 7g; Protein 28g
