So yummy, this is no ordinary old mac and cheese out of a box, or frozen entree.
And what's really great, it can be frozen for emergency lunches or a quick dinner option.
I love this one!
6 bacon strips
2 cups elbow macaroni
1/2 each red, yellow pepper chopped
1/4 onion chopped
1/2 cup parsley
1 cup each old cheddar, mozzerella
2 tbsp butter
1/4 cup flour
1 1/2 cups milk
1 tbsp Dijon
1 cup breadcrumbs
salt and pepper to taste
Preheat oven to 400.
Prepare pasta as per package directions. Drain and return to pot.
Cook bacon until slightly crisp.
Over med-high heat, saute onions for about 3 minutes. Add peppers and continue for another 3-5 minutes - transfer to bowl.
Heat butter in same skillet over
medium-high heat. Add flour; cook, whisking, 1 minute.
Add milk, salt and pepper; bring to a simmer. Cook, whisking,
until mixture is thick enough to coat the back of a spoon, 2 to 3
minutes. Stir in cheeses until smooth.
Add ingredients to pasta, reserving some parsley for topping. Stir until combined.
Prepare baking dish with Pam - transfer mixture.
Sprinkle with breadcrumbs and top with reserved parsley.
Bake for 20 minutes - last few under broiler until crisp and brown.