Mac and Cheese with Bacon and Peas

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 469
  • Calories from fat: 23%
  • Protein: 32g
  • Fat: 12g
  • Saturated fat: 6.9g
  • Carbohydrate: 53g
  • Fiber: 4.1g
  • Sodium: 896mg
  • Cholesterol: 45mg


  • 2 cups fat-skimmed chicken broth
  • 1 cup nonfat milk
  • 1/2 pound dried elbow macaroni
  • 1 tablespoon cornstarch
  • 1 cup frozen petite peas
  • 1/4 pound Canadian bacon, cut into thin strips
  • 1 1/2 cups (6 oz.) shredded reduced-fat sharp cheddar cheese
  • Fresh-ground pepper
  • Fresh-grated nutmeg


  1. 1. In a 4- to 5-quart pan over high heat, bring broth, milk, and macaroni to a boil. Stir mixture often until the pasta is tender to bite, about 10 minutes.
  2. 2. Blend cornstarch and 3 tablespoons water until smooth. Stir into pan and continue stirring until mixture boils.
  3. 3. Add peas and Canadian bacon; mix well and remove from heat. Sprinkle cheese over pasta mixture and stir just until melted, 1 to 2 minutes.
  4. 4. Spoon into wide bowls or onto plates and sprinkle generously with pepper and nutmeg.
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