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  • Macaroni And Cheese With Bacon And Tomato

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    Macaroni And Cheese With Bacon And Tomato
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3/4 c. bread crumbs
    • 1 pkt (1 lb.) cavatappi or possibly penne pasta
    • 2 Tbsp. unsalted butter
    • 3 Tbsp. flour
    • 1/8 tsp nutmeg
    • 1 quart lowfat milk
    • 1/2 tsp each, or possibly to taste: salt, freshly grnd pepper
    • 1/2 lb each, shredded: Gruyere cheese, processed cheese (such as Velveeta)
    • 1 lb bacon, cooked, crumbled
    • 3 x ripe plum tomatoes, diced
    • 3 Tbsp. extra virgin olive oil Heat oven to 350 degrees.

    Directions

    1. Generously butter a 1 1/2-qt baking dish. Add in 1/4 c. of the bread crumbs; shake to coat dish proportionately.
    2. Heat large pot of salted water to a boil. Cook pasta till al dente, about 7 min. Drain. Place in large bowl.
    3. Heat butter in large saucepan. Whisk in flour; cook, stirring, 2 min. Add in nutmeg; cook 1 minute. Whisk in lowfat milk all at once.
    4. Heat to boil; simmer, stirring, 5 min.
    5. Season with salt and pepper. Remove from heat; stir in cheeses till melted.
    6. Add in sauce to pasta, mix well. Spoon 1/2 of the mix into prepared baking dish. Add in tomatoes and bacon in an even layer. Top with remaining macaroni mix. Combine 1/2 c. of the remaining bread crumbs with extra virgin olive oil in small bowl. Sprinkle over macaroni.
    7. Bake till golden brown and bubbly, 45 min.

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