Baked Macaroni and Cheese I
Pasta and Noodles Pasta by Shape
This is a delicious variation on macaroni cheese. While it may be slightly more difficult than other recipes it tastes even better!
Servings per recipe: 5
Calories per serving: 570
Preparation time: 10m
Total cooking time: 45m
Ingredients:
- 2 slices bacon
- 8 ounces penne pasta
- 1 onion, chopped
- 1 clove garlic, minced
- 3 cups shredded Cheddar cheese
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C).
- 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- 3 In a large pot with boiling salted water cook pasta until al dente. Drain.
- 4 In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
- 5 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.
- 6 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.
- 7 Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Nutrion facts:
Total Fat | 31.6g | 49% |
Saturated Fat | 19.0g | |
Cholesterol | 95mg | 32% |
Sodium | 580mg | 23% |
Potassium | 358mg | 10% |
Total Carbohydrates | 43.9g | 14% |
Dietary Fiber | 2g | 8% |
Protein | 28.2g | 56% |
Sugars | 7g | |
Vitamin A | 1008IU | |
Vitamin C | 2mg | |
Calcium | 621mg | |
Iron | 2mg | |
Thiamin | 0mg | |
Niacin | 8mg | |
Vitamin B6 | 0mg | |
Magnesium | 55mg | |
Folate | 30mcg |