Rating: 4 stars
446 Ratings
  • 5 star values: 215
  • 4 star values: 141
  • 3 star values: 54
  • 2 star values: 26
  • 1 star values: 10

This is a delicious variation on macaroni cheese. While it may be slightly more difficult than other recipes it tastes even better!

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  • In a large pot with boiling salted water cook pasta until al dente. Drain.

  • In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.

  • To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.

  • Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.

  • Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.

Nutrition Facts

570 calories; protein 28.2g; carbohydrates 43.9g; fat 31.6g; cholesterol 95.2mg; sodium 580.3mg. Full Nutrition
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