Creamy Macaroni and Cheese | Midwest Living

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

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  • Makes: 6 servings
  • Prep 10 mins
  • Cook 10 mins
  • Bake 30 mins
  • Stand 10 mins

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You can use cavatelli, gnocchi, or campanelle pasta instead of the elbow macaroni called for in this quick casserole recipe.


  • 4 strips bacon
  • 1 large sweet onion, thinly sliced
  • 6 ounces dry elbow macaroni
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 2 -4 ounces blue cheese, crumbled
  • 1 cup half-and-half or light cream
  • 1/8 teaspoon pepper


  1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
  2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
  3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
  4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

Nutrition Facts

(Creamy Macaroni and Cheese)

Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 1, Potassium (mg) 166, sodium (mg) 280, sugar (g) 2, pro. (g) 16, vit. A (IU) 389, iron (mg) 1, cal. (kcal) 331, calcium (mg) 303, Thiamin (mg) 0, Fat, total (g) 18, vit. C (mg) 2, carb. (g) 26, Niacin (mg) 2, sat. fat (g) 9, Riboflavin (mg) 0, chol. (mg) 45, Polyunsaturated fat (g) 1, Folate (µg) 56, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 6, fiber (g) 1

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