Super-cheesy mac & cheese plus

1 tbsp butter
2/3 c minced onions
4 oz (113 g) turkey bacon, chopped
1 c finely chopped crimini mushrooms
1/2 c frozen sweet green peas
1 can (14 oz/370 ml) 2% evaporated milk
2 tbsp all-purpose flour
1/2 tsp ground mustard
1 c (4 oz/113 g) packed shredded old (sharp) cheddar cheese
1 c (4 oz/113 g) packed shredded part-skim mozzarella cheese
1/4 tsp freshly ground black pepper
2 c uncooked whole wheat macaroni

1. Melt butter in 10" skillet over medium heat. Add onions & bacon. Cook until bacon is lightly browned & onions are golden (about 10 mins). In the meantime cook macaroni per package instructions. Add mushrooms to skillet & cook until tender. Stir in peas until heated through.

2. Preheat broiler. Whisk together milk, flour & mustard. Add to bacon mixture in skillet. Cook until sauce bubbly & thickened. Remove from heat and stir in 3/4 of cheddar & 3/4 of mozza cheese until melted. Add pepper. Transfer to 2L oven-proof dish. Add cooked & drained macaroni & mix well. Sprinkle remaining cheese on top & broil until lightly browned.

Serving Size: makes 6 modest portions

Number of Servings: 6

Recipe submitted by SparkPeople user CHUCKANUCKA.