Creamy Macaroni and Cheese with Bacon
Elizabeth
ingredients
- 1 pound elbow pasta
- 6 slices thick-cut bacon, coarsely chopped
- 1 onion, finely chopped
- 5 tablespoons butter
- 1/3 cup flour
- 5 cups low-fat milk
- One 8-ounce package low-fat cream cheese, cut into chunks
- One 8-ounce package shredded sharp cheddar cheese
- Salt and pepper
directions
- 1
In a large pot of boiling, salted water, cook the pasta until al dente, about 8 minutes. Drain, then return to pot.
- 2
Meanwhile, in a large, deep skillet, cook the bacon and onion over medium-high heat, stirring occasionally, until the bacon is just crisp and the onion is softened, about 8 minutes. Transfer the mixture to a bowl. Melt the butter in the skillet, whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk and bring just to a boil. Lower the heat to medium-low and simmer, stirring often, until thickened, 1 to 2 minutes. Add the cream cheese and cook, stirring constantly, until just melted. Remove from the heat and stir in the cheddar cheese, a handful at a time, until smooth.
- 3
Add the cheese sauce to the pasta and stir until combined; season with salt and pepper. Top with the bacon-onion mixture.
Source: Everyday with Rachel Ray
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