I made this for Easter. Doubled the bacon. Sautéd regular onions and red bell pepper in a drizzle of bacon grease and added to the pasta. Omitted green onion. Didn't add hot sauce to the entire dish but added a few drops to my serving which I think made the difference between 3 and 4 stars. It was one of the better mac n cheese recipes I have tried and one of the easiest.
This macaroni and cheese meal is sure to gather rave reviews from kids and adults alike. This family-friendly one-dish meal gets it richness from sharp cheddar cheese, which mellows the heat from the hot sauce.
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- Calories: 399
- Fat: 13.8g
- Saturated fat: 8.5g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 0.8g
- Protein: 20g
- Carbohydrate: 48.7g
- Fiber: 2g
- Cholesterol: 44mg
- Iron: 2.1mg
- Sodium: 544mg
- Calcium: 358mg
- 3 1/4 teaspoons salt, divided
- 12 ounces strozzapreti or penne pasta
- 4 teaspoons all-purpose flour
- 1 1/2 cups skim milk, divided
- 2 cups finely shredded sharp cheddar cheese, divided
- 1/4 cup sliced green onions
- 1 teaspoon hot sauce
- 1/4 teaspoon pepper
- 2 slices center-cut bacon, cooked and crumbled
- Cooking spray
- 1. Preheat broiler.
- 2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
- 3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.
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