Macaroni & Cheese with Bacon and Tomatoes
Ingredients
- 4 thick slices applewood smoked bacon, diced
- 2 tablespoons all-purpose flour
- 2-1/4 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1-3/4 cups (7 oz.) Sargento® Limited Edition Shredded Colby-Jack Cheese, divided
- 8 oz. (2 cups dry) multigrain or regular elbow macaroni, cooked, drained
- 1 can (14 oz.) fire-roasted diced tomatoes, drained
Directions
- Cook bacon in a large saucepan over medium heat 5 to 6 minutes or until crisp, stirring frequently. Use a slotted spoon to transfer bacon to a paper towel; set aside.
- Add flour to drippings in pan; cook and stir 30 seconds. Add milk, salt and cayenne pepper; bring to a boil. Simmer 1 minute or until sauce thickens, stirring frequently. Remove from heat; stir in 1-1/4 cups cheese until melted. Stir in cooked macaroni and tomatoes. Transfer to a sprayed 9-inch baking dish or shallow 1-1/2 qt. casserole.
- Bake in a preheated 375°F oven 20 minutes or until heated through. Sprinkle reserved bacon and remaining 1/2 cup cheese over macaroni; continue to bake 5 minutes or until cheese is melted.
