Number of Servings: 8
Ingredients
- 2 1/2 Cups Macaroni
3/4 block of Cabot extra sharp cheddar cheese- shredded
1/4 cup of shredded Cheddar Cheese
1/4 cup Parmesan
4 tbs flour
6 slices of Bacon crumbled
4 large mushrooms sliced
1/2 cup red and yellow peppers sliced
1 chicken breast sliced or diced
6 Tbs Worcestershire Sauce
1 1/2 Tbs garlic minced
2 1/2 cups of low fat milk
Directions
Preheat oven to 350
Boil Macaroni according to box directions.
fry up bacon and cool, then crumble.
shred cheese into bowl and mix together.
in a medium sauce pan melt mutter add garlic and Worcestershire sauce, and nutmeg (Optional) When simmering whisk in flour. add milk in 1/2 a cup at a time whisking vigorously between adding to ensure that your sauce is smooth. once all milk in incorporated turning heat to medium low and let thicken stirring occasionally.
When its a little thicken. take off heat and add 2/3 of the cheese and and mix in till blended.
lightly grease a baking dish.
drain macaroni once cooked and put back in the pot. Add 2/3 of the cheese sauce to the macaroni as well as 2/3 of the bacon and all of the vegetables. mix till well blended and sauce covers everything.
put half of mac and cheese in the bottom of the backing dish with add sliced chicken to the top and then drizzle cheese sauce over the chicken. Put the rest of the macaroni over the chicken filling the pan.
Use the rest of the cheese sauce then top mac and cheese with the rest of the bacon and cheese.
Boil Macaroni according to box directions.
fry up bacon and cool, then crumble.
shred cheese into bowl and mix together.
in a medium sauce pan melt mutter add garlic and Worcestershire sauce, and nutmeg (Optional) When simmering whisk in flour. add milk in 1/2 a cup at a time whisking vigorously between adding to ensure that your sauce is smooth. once all milk in incorporated turning heat to medium low and let thicken stirring occasionally.
When its a little thicken. take off heat and add 2/3 of the cheese and and mix in till blended.
lightly grease a baking dish.
drain macaroni once cooked and put back in the pot. Add 2/3 of the cheese sauce to the macaroni as well as 2/3 of the bacon and all of the vegetables. mix till well blended and sauce covers everything.
put half of mac and cheese in the bottom of the backing dish with add sliced chicken to the top and then drizzle cheese sauce over the chicken. Put the rest of the macaroni over the chicken filling the pan.
Use the rest of the cheese sauce then top mac and cheese with the rest of the bacon and cheese.
Bake for 45 minutes and enjoy.
Serving Size: makes 8 servings in a 8x 13 pan
Number of Servings: 8
Serving Size: makes 8 servings in a 8x 13 pan
Number of Servings: 8
Tips
I served mine topped with diced Roma tomatoes and a avocado for a little extra flavor.
No comments:
Post a Comment