“Bacon makes everything better.”
I saw that on a t-shirt and thought, “Why, yes, yes it does!” Bacon goes with everything! In this house we love BLTs, pizza with bacon and pineapple, and even bacon-peanutbutter sandwiches (no joke). It’s crunchy, savory, and a little goes a long way in flavoring whatever you’re making. So, when I took on my mom’s macaroni and cheese recipe, which my kids somehow believed they weren’t going to like NO MATTER WHAT, I had to play hardball. I added bacon.
No contest. It was devoured not only by me and my guy, but also by 2 out of 3 kids. The one dissenter, my generally easy-going middle child, simply picked out and ate all the bacon, leaving the cheesy goodness behind. He’ll come around eventually.
So, here you have it: my mom’s faithful recipe for macaroni and cheese casserole, slimmed down a bit and jazzed up with bacon. It is the simplest mac-n-cheese dish you’ll ever make since it creates its own creamy, delicious cheese sauce while it bakes. Simple, yummy, and sure to please four-fifths of your house (based on my own research). Let me know what you think!
Preheat oven to 325 degrees F
4 slices thick-cut bacon, cooked crisp
2 c. (dry) casserole elbow macaroni (aka large elbows)
6 oz. 50% reduced fat cheddar cheese, sliced (I used Cabot)
4 oz. Monterey Jack cheese, sliced
1 1/4 c. lowfat milk
1 whole egg plus one egg white
Salt & pepper to taste
1) Cook pasta according to package directions.
2) Layer half of the pasta in a casserole dish
3) Layer half of the cheeses on top
4) Crumble half the bacon and sprinkle on top of cheeses
5) Repeat with rest of pasta, cheeses, and bacon.
6) Salt and pepper to taste.
7) Whisk together milk, egg and egg white and pour over casserole.
Cover casserole with lid or foil, and bake at 325 degrees for about an hour.
Let sit 10 minutes before serving to allow it to set. Serve with steamed broccoli or stewed tomatoes for a complete meal.