Baked Mac and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Barilla Plus Elbows 22 oz (about 1 1/2 boxes)Butter, salted, 4 tbsp Whole Wheat Flour, 1/4 cup Cream Cheese, 8 oz Heluuva Good Colby Jack cheese, 16 oz Cheddar Cheese, 24 oz Milk, 1%, 4 cup Ground Mustard, 1 tbspLea & Perrins, Worcestershire Sauce, tbspParsley, dried, 2 tbsp Rothbury Farms Organic Whole Grain croutons, 5 oz bagHormel original Real Crumbled Bacon, 4.3 oz bagParmesan Cheese, shredded, 2/3 cup
Cook elbows as directed on package in large stock pot, drain and set a side. While pasta cooks cut up cheeses in to cubes. In large sauce pan over med-low heat melt butter, add flour stir until smooth, add milk, mustard, Worcestershire sauce, pepper and parsley, stir together. Slowly add all the cheese, continually stir until it is all smooth(cream cheese might still be a bit lumpy that is normal. Do not let the sauce boil, if it is not melting good turn the heat up a little. Add sauce to stock pot with elbows and stir together. Pour it all in a large casserole style baking pan, top with croutons, bacon and parmesan, bake for 35-40 min, should be golden on top.
Makes 18, 1 cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user KINDRED2U.
Makes 18, 1 cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user KINDRED2U.
Nutritional Info Amount Per Serving
- Calories: 513.0
- Total Fat: 29.5 g
- Cholesterol: 92.0 mg
- Sodium: 766.8 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 3.8 g
- Protein: 28.8 g
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