Tonight I was craving comfort food. The result was something called “Dressed-Up Bacon Mac and Cheese.” I got the recipe here. I made the following changes:
- I didn’t grease the pan
- I used 8 ounces of whole wheat/veggie macaroni (which looks like autumn in a bowl, in case you wondered)
Here’s a picture of the package:
- I used skim milk
- I used 12 oz. of a grated cheese mixture I found at Trader Joe’s in place of the asiago and provolone (although the mixture did include both of those cheeses)
Here’s a picture of that package as well:
- I actually did use 2 large eggs
- I used 2 green onions instead of scallions
- I used 2 heels and 2 slices of double-fiber wheat bread instead of white
- I used 5-6 slices of bacon
- I actually followed the recipe for the remaining ingredients
- I also followed the directions (except that I omitted the water in the cheese mixture and used about 4 oz. in the bread mixture, but the remaining 8 oz. in the cheese sauce)
Here’s what the finished product looked like:
The house smells like absolute heaven and it wasn’t completely impossible to complete on a night when Matt had softball after work (albeit not in time for Liam to have any — but we’ll have plenty for him to try tomorrow and he seemed very happy with his leftover elbows covered with parmesan cheese). Plus, it has my aforementioned favorite ingredients: cheese and pasta, with surprise appearances made by both bread and bacon. How could you lose? The bread/crust/topping was absolutely fantastic. I might have enjoyed either mixing bacon in with the macaroni itself or using a more sharp cheese blend, but then I have a definite affinity for the sharpest cheeses around, so that may not be a universal opinion. Bon appetit!