Enjoy this cheesy pasta casserole made using bacon, Gold Medal® flour and Progresso® bread crumbs - perfect for dinner.
Bacon-Pepper Mac and Cheese
- Prep Time 25 min
- Total 50 min
- Servings 4
- Ingredients 14
Ingredients
- 3 cups uncooked penne pasta (10 oz)
- 1/3 cup butter
- 1 medium red bell pepper, thinly sliced (about 1 cup)
- 4 medium green onions, sliced (1/4 cup)
- 1/4 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Dijon mustard
- 2 1/4 cups milk
- 10 slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces
- 1 cup shredded sharp Cheddar cheese (4 oz)
- 4 oz Muenster cheese, shredded (1 cup)
- 2 oz Gruyère cheese, shredded (1/2 cup)
- 1/4 cup Progresso™ Italian style bread crumbs
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
-
Step2Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
-
Step3Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
-
Step4Bake uncovered 20 to 25 minutes or until edges are bubbly.
Nutrition
1010
Calories
51g
Total Fat
45g
Protein
91g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 1010
- Calories from Fat
- 460
- Total Fat
- 51g
- 79%
- Saturated Fat
- 29g
- 143%
- Trans Fat
- 1 1/2g
- Cholesterol
- 145mg
- 48%
- Sodium
- 1790mg
- 75%
- Potassium
- 580mg
- 17%
- Total Carbohydrate
- 91g
- 30%
- Dietary Fiber
- 5g
- 22%
- Sugars
- 10g
- Protein
- 45g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 25%
- 25%
- Calcium
- 70%
- 70%
- Iron
- 25%
- 25%
Exchanges:
5 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 High-Fat Meat; 3 Fat;Carbohydrate Choice
6Tips from the Betty Crocker Kitchens
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