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Baked Bacon Macaroni and Cheese with Cheddar French Fried Onion Crust Ingredients
- 1 tsp. salt
- 1 lb. elbow macaroni
- 2 tbsp. butter
- 2 cloves garlic, minced
- 16 oz. sharp cheddar, shredded
- 16 oz. Velveeta, cut into 1/2 inch cubes
- 6 oz (1 can) French’s Cheddar French Fried Onions, crushed
- 9 strips of bacon
Béchamel Sauce Ingredients
- 3 tbsp. butter
- 3 tbsp. flour
- 1 1/2 cups milk, heated
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Tabasco Sauce
- 5 oz parmesan cheese, grated
Bacon Macaroni and Cheese Preparation
Preheat oven to 375 degrees. Butter or spray a 3-quart glass or ceramic baking dish with non-stick spray.
To make the Béchamel Sauce, melt the butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Remove from heat and add salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside.
Cook the bacon until just crispy and set aside to cool.
Boil a large pot of water, add 1 tsp salt and the macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the butter, garlic and Béchamel Sauce. Toss well.
Place 1/3 of the macaroni in the baking dish. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are in the pan. Top with the crushed french fried onions.
Bake for 35 – 45 minutes or until the top is beginning to brown. Let sit for 5 minutes before serving.
Makes: 15 servings
Serving Size: 1 cup (1/15 of baking dish)
Approximate Nutritional Information Per Serving
- Calories: 290
- Fat Grams: 20
- Carbohydrate Grams: 8
- Protein Grams: 17
- Fiber Grams: 0
- Weight Watchers Points: 7