This recipe was submitted by Gina Laurentis. I love the bacon, onion and choice of cheeses in this recipe. I do suggest using cream though, it really makes a big difference.
Creamy Macaroni and Cheese
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. elbow macaroi, uncooked
8 oz. mozzarella cheese shredded (2 cups)
2 to 4 oz. blue cheese, crumbled (1/2 to 1 cup)
1 C. half & half or cream
1/8 t. ground black pepper
Preheat oven to 350 degrees. In a large skillet cook the bacon over medium heat until crisp, turning once. Drain bacon on paper
towels; crumble. Reserve bacon drippings in the skillet.
Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
Cook elbow macaroni according to package directions. Drain and place in an ungreased 1 1/2 qt. casserole. Add the crumbled bacon,
onion, 1 1/2 C. of the mozzarella cheese, the blue cheese, half & half or cream and black pepper. Toss gently to combine.
Bake uncovered for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake about 10 minutes more or until the
top of casserole is brown and bubbly. Let stand for 10 minutes.
Serves 6.
331 Calories
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