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

Source: Midwest Living

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Recipe Summary test

prep:
10 mins
cook:
10 mins
bake:
30 mins
stand:
10 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.

  • 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.

  • 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

331 calories; fat 18g; cholesterol 45mg; saturated fat 9g; carbohydrates 26g; mono fat 6g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 16g; vitamin a 388.7IU; vitamin c 1.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 56.4mcg; vitamin b12 0.5mcg; sodium 280mg; potassium 166mg; calcium 302.9mg; iron 1.1mg.
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