Cooking Light’s Bacon Mac&Cheese
I’ve admitted to you before on Oven Love that I have a tried and true macaroni and cheese recipe from my grandmother that I never stray from. But…
this one has bacon.
(Sorry, Grams.)
I saw it in Cooking Light and I couldn’t resist. It was about a month ago (pre-Italy) when I was just starting to cook again after the first trimester. How could I pass up cheesy, bacon-studded pasta?
The dish doesn’t disappoint. I used extra sharp cheddar (Tillamook, if I remember correctly) to make up for the lack of butter in this light recipe. I didn’t even miss the butter, truthfully. I thought the method of thickening the milk made a fine cream sauce. Kudos to you on that one, Cooking Light!
Do try this. If it satisfies a pregnant woman, it’s sure to work for anyone, right?
Cooking Light’s Bacon Mac
6 servings (serving size: about 1 cup)
- 3 1/4 teaspoons salt, divided
- 12 ounces strozzapreti or 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 onions
- 1 teaspoon hot sauce
- 1/4 teaspoon pepper
- 2 slices center-cut bacon, cooked and crumbled
- Cooking spray
1. Preheat broiler.
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
3. 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.
Gotta love anything with cheese and bacon! This looks wonderful.
I saw this recipe in Cooking Light, as well… and have been contemplating giving it a try. Looks delicious!
A healthier mac and cheese with bacon??? I’m all over this recipe!!!
I made the creamy rigatoni recipe out of this issue. It was wonderful. this one looks good too.
Cooking light turns to bacon mac and cheese?!? My world might never be the same…
A good story
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: http://www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of http://www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy
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