Bacon Feta Macaroni and Cheese
Ingredients
The pasta
-
3
cups
dry elbow macaroni
The sauce
-
3
tablespoons
butter
-
3
tablespoons
flour
-
2 ½
cups
milk
-
1 ⅓
cups
Wisconsin Feta Cheese, crumbled
-
1 ½
cups
Wisconsin Provolone Cheese, shredded
-
to taste
salt
-
to taste
freshly ground black pepper
The toppings
-
8
slices
bacon, fried and diced
Instructions
- Cook the pasta according to package directions, then drain and set aside.
- In a medium saucepan, melt the butter, then whisk in the flour and cook for 1 minute.
- Slowly pour in the milk while whisking, and bring the mixture to a gentle boil, stirring constantly.
- Reduce the heat and let the mixture simmer for about 2 minutes until thickened.
- Add 2/3 cup of Feta Cheese and the Provolone Cheese to the milk mixture, stirring until the Provolone melts.
- Season the sauce with salt and pepper to taste.
- Combine the drained pasta with the sauce, adding 3/4 of the diced bacon.
- Transfer the mixture to a buttered baking dish and top with the remaining bacon and Feta Cheese.
- Broil the dish until the Feta Cheese is golden brown, watching closely to prevent burning.
- Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
30g
Total carbohydrates
45g
Total protein
20g
Sodium
800mg
Cholesterol
60mg
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