Baked Macaroni & Cheese with bacon and tomatoes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 306.6
  • Total Fat: 8.1 g
  • Cholesterol: 22.9 mg
  • Sodium: 602.8 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 5.2 g
  • Protein: 15.7 g

View full nutritional breakdown of Baked Macaroni & Cheese with bacon and tomatoes calories by ingredient
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This recipe is adapted from a basic version from This recipe is adapted from a basic version from
Number of Servings: 12


    Whole Wheat Penne Rigate, 1 pound
    Bacon, 3 medium slices
    1/4 cup white Flour
    3 cups nonfat Milk
    4 oz. Fontina Cheese
    4 oz White Cheddar 2%, shredded
    2 oz Fat Free Cream Cheese or marscapone cheese
    2 cups chopped tomatoes
    Fresh ground black pepper to taste
    Salt to taste
    2 tablespoons dried Basil
    2 teaspoons dried Marjoram
    Cooking spray
    1 1/2 cup Bread crumbs, dry, grated, plain
    1 tsp Garlic powder (or to taste)
    1 oz grated parmesan cheese


Preheat oven to 350.

Cook pasta according to package directions.

While pasta is cooking, fry bacon in large saute pan.

After bacon is done, drain on paper towels. Discard the majority of fat from pan; LEAVE some drippings (the black markings at the bottom of the pan- the "remnants!".

In the same saute pan, warm milk over medium heat for 1-2 minutes. Whisk in the 1/4 cup flour. Continue to whisk over medium heat until the sauce thickens, about 10 minutes. (This is good to do while the pasta is boiling). Add the basil, marjoram, salt and pepper.

Remove from heat and add the fontina, cheddar and cream cheese/marscapone. Crumble the bacon and add to sauce. Add the tomatoes.

Combine the sauce and the pasta in a large container (I use the pot I prepared the pasta in).

Spray a 13 X 9 inch cooking pan.

Pour the pasta mixture into pan.

Top with breadcrumbs, garlic powder and parmesan cheese.

Bake, uncovered for 25 minutes at 350.

Makes 8, 1 1/2 cup servings.

OPTION: After combining sauce and pasta, divide the mixture by pouring into 2 8 X 8 inch sprayed cooking pans. Freeze one or both.

On serving day, defrost and top with breadcrumbs, garlic powder and parmesan cheese before baking.

Number of Servings: 12

Recipe submitted by SparkPeople user MAMABEAN37.

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Member Ratings For This Recipe

  • This was great and easy to say 12 serving then in the recipe you say 8 servings. I just made it six and doubled the cals. - 2/11/08

    Was this review helpful?   yes  No
  • This is really easy, yummy and the perfect "grown-up" mac and cheese - 6/19/07

    Was this review helpful?   yes  No
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