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Crunchy bacon macaroni & cheese

1

  • Prep Time15 min
  • Total Time35 min
  • Makes4 Servings
Crunchy bacon macaroni & cheese
Chatelaine Triple Tested

Ingredients

  • 1 500-g pkg PC® black label Eliche pasta

  • 4 slices thick-cut bacon, finely chopped

  • 1/4 cup unsalted butter

  • 1/4 cup all-purpose flour

  • 3 cups milk

  • 1 cup grated PC® Aged 2 Years Canadian White cheddar

  • 1/2 cup grated PC®  mozzarella

  • 1/4 tsp salt

  • 1/2 cup PC® black label Panko Japanese-Style bread crumbs

  • PC® black label Spiced Tomato Condiment, optional

Instructions

  • Preheat broiler. Cook pasta in boil- ing water, following package direc- tions but omitting salt, until tender, 10 to 12 min. Drain, then return to pot.

  • Heat a large non-stick frying pan over medium-high. Add bacon. Cook, stirring occasionally, until bacon is crisp, 4 to 5 min. Transfer bacon to paper-towel-lined plate. Discard fat and wipe with paper towel. Melt butter in same pan over medium. Whisk in flour until mixture turns into a paste, about 30 sec. Gradually add milk and stir constantly until sauce thickens, 4 to 6 more min. Stir in cheddar, mozzarella and salt. Remove from heat and stir until melted. Season with fresh pepper.

  • Stir in pasta and bacon until combined. Scrape into a 9 x 13-in. baking dish (or for individual servings, 8 ramekins set on a baking sheet). Sprinkle with panko. Broil in centre of oven until top is golden, 2 to 3 min. Serve with spiced tomato condiment.

Nutrition (per serving)

Calories 944, Protein 40g, Carbohydrates 114g, Fat 36g, Fibre 4g, Sodium 765mg.


Watch below for instructions on how to make Crunchy bacon macaroni & cheese.

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