BCL - Baked Macaroni and Cheese I Best Dishes

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Baked Macaroni and Cheese I

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

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

Instructions :

Prep : 10M	Cook : 5M	Ready in : 45M

Preheat oven to 350 degrees F (175 degrees C). Watch Now
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Watch Now
In a large pot with boiling salted water cook pasta until al dente. Drain. Watch Now
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside. Watch Now
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. Watch Now
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. Watch Now
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm. Watch Now

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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