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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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 18 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 280 mg sodium. 166 mg potassium; 26 g carbohydrates; 1 g fiber; 2 g sugar; 16 g protein; 389 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 1 mcg vitamin b12; 303 mg calcium; 1 mg iron;

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