Bacon-Pepper Mac and Cheese

Ingredients

• 3 cups uncooked penne pasta (9 oz)
• ¼ cup butter
• 1 medium red bell pepper, thinly sliced (about 1 cup)
• 4 medium green onions, sliced (¼ cup)
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon Dijon mustard
• 2¼ cups milk
• 10 slices packaged precooked bacon (from 2.2-oz package), cut into ½-inch pieces
• 4 oz sharp Cheddar cheese, shredded (1 cup)
• 4 oz Muenster cheese, shredded (1 cup)
• 2 oz Gruyère cheese, shredded (½ cup)
• ¼ cup Italian bread crumbs
• 1 tablespoon butter, melted

Instructions

1. 1Melt the butter in a 3-quart saucepan over medium heat. Add the sliced red bell pepper and green onions, cooking and stirring constantly for 1 minute. Stir in the flour, salt, pepper, and Dijon mustard.
2. 2Continue to cook and stir until the mixture becomes bubbly. Turn the heat up to medium-high and gradually pour in the milk. Stir constantly for about 5 minutes until the liquid boils and thickens.
3. 3Gently fold the cooked penne pasta and bacon pieces into the thickened sauce. Take the pan off the heat and stir in the shredded cheddar, muenster, and gruyere cheeses. Transfer the mixture into a casserole dish and let it cool completely.
4. 4Cover the casserole dish tightly and freeze it for up to 3 months. Let it thaw in the refrigerator overnight before baking.
5. 5Preheat your oven to 350°F. Remove the cover from the casserole. Toss the Italian bread crumbs with the melted butter in a small bowl, then sprinkle the mixture evenly over the pasta.
6. 6Bake for 20 to 25 minutes until the casserole is hot throughout and the edges are bubbling.
7. 7Use classic elbow macaroni in place of the penne pasta for a traditional shape.
8. 8Select regular Swiss cheese instead of gruyere to create a milder flavor profile.

Fast Categories