Bacon-Loaded Macaroni and Cheese, the Easy Way

As Ingrid Nilsen, aka Missglamorazzi, shows in this video, making macaroni and cheese from scratch can be almost as effort-free as cooking the boxed sort. That is, if you make her easy recipe that doesn't require parboiling noodles or making a béchamel sauce. Watch the video to see her tricks for making this comforting, bacon-loaded dish.

Macaroni and Cheese with Bacon

From Ingrid Nilsen, Missglamorazzi

Ingredients

1. 1 tablespoon butter, plus more for greasing the dish
   5 bacon strips
   1 cup cottage cheese
   2 cups whole or reduced fat milk
   1 teaspoon dry mustard
   Pinch cayenne pepper
   Pinch nutmeg
   1/2 teaspoon salt
   1/4 teaspoon black pepper
   1 pound sharp cheddar, grated
   1 package brown rice elbow pasta

Directions

1. Preheat oven to 375°F and grease baking dish with butter.
2. Cook bacon in a skillet and set aside.
3. In a blender, blend together the cottage cheese, milk, mustard, cayenne, nutmeg, salt, and pepper.
4. Reserve 1/4 cup grated cheddar for topping. In a large bowl, combine remaining cheddar, milk mixture, bacon, and uncooked pasta. Pour into prepared dish, cover tightly with foil, and bake for 30 minutes.
5. Uncover, stir gently, sprinkle with reserved cheese, and dot with about a tablespoon of butter. Bake, uncovered, an additional 30 minutes until golden brown.

Information

Category

Pasta, Main Dishes

Cuisine

North American

Yield

4-6 servings