Baked Italian Macaroni & Cheese |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Today as I make my baked mac and cheese I found this on the back of my R&F elbow pasta. It looks very yummy. Ingredients:
16 ounces elbow macaroni |
8 -10 slices bacon |
3 garlic cloves, chopped |
5 cups half-and-half |
4 eggs |
1/2 teaspoon italian seasoning |
2 cups cheddar cheese, shredded |
2 cups fontina cheese, shredded |
1 cup parmesan cheese, freshly grated |
1/2 cup dry italian seasoned breadcrumbs |
Directions:
1. Preheat oven to 375°F.
2. Cook pasta as package directs; drain.
3. Meanwhile, in a large saucepan, over medium heat, cook bacon until crisp; remove and crumble;set aside.
4. Pour off all drippings except one tablespoon.
5. Add garlic; cook and stir until tender.
6. Gradually stir in milk, beat in eggs and Italian seasonings.
7. Cook and stir until hot and slightly thickened.
8. Stir in cheddar and fontina cheeses; cook and stir until melted.
9. Stir in parmesan cheese, pasta and bacon.
10. Spoon mixture into a greased 13x9-inch baking dish.
11. Top with the bread crumbs.
12. Bake 40 minutes or until hot and bubbly.
13. Let stand 10 minutes.
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