How To Make Bacon Feta Macaroni and Cheese
Cook up a plate of this scrumptious macaroni and cheese dish! It’s loaded with crispy bacon and uses feta cheese for a more robust cheese flavor.
Serves:
Ingredients
- 3cupsdry elbow macaroni
- 3tbspbutter
- 3tbspflour
- 2½cupsmilkpreferably 2%
- 1⅓cupsWisconsin Feta Cheesecrumbled and divided
- 1½cupsWisconsin Provolone Cheeseshredded
- salt and freshly ground black pepperto taste
- 8slicesbaconfried, diced and divided
Instructions
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Cook the pasta according to package directions.
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Drain well, then set aside.
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In a medium saucepan, melt the butter, then whisk in the flour.
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Cook for 1 minute, stirring constantly.
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While whisking vigorously, slowly pour in the milk and whisk until well combined.
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Bring the mixture to gentle boil, stirring constantly.
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Reduce heat to low and simmer for 2 minutes, stirring frequently, until thickened.
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Add ⅔ cup of feta cheese and provolone cheese to the milk mixture.
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Cook over low heat, stirring constantly until the provolone has melted.
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Season the mixture with salt and pepper to taste.
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Add the drained pasta to the sauce mixture, then toss to coat.
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Add ¾ of the diced bacon, then toss.
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Pour the mixture into a buttered 11 x 7-inch baking dish.
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Sprinkle the top evenly with the remaining diced bacon and feta cheese.
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Move the oven rack three racks below the broiler, then set the oven to broil on high.
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Cook the macaroni under the hot broiler for 1 to 3 minutes, until the feta cheese is golden brown.
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Serve warm, and enjoy!
Nutrition
- Calories: 689.02kcal
- Fat: 41.15g
- Saturated Fat: 21.46g
- Trans Fat: 0.28g
- Monounsaturated Fat: 13.14g
- Polyunsaturated Fat: 3.68g
- Carbohydrates: 50.15g
- Fiber: 1.99g
- Sugar: 8.49g
- Protein: 28.65g
- Cholesterol: 103.39mg
- Sodium: 898.61mg
- Calcium: 547.54mg
- Potassium: 410.70mg
- Iron: 1.39mg
- Vitamin A: 219.35µg
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