THREE CHEESE BACON & MUSHROOM MACARONI PIE | Joel | KRAFT | Cup of Joe Caribbean

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella is lower in fat, while string cheese can be a more affordable option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast is a dairy-free alternative, while Romano is typically less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine can be a cheaper substitute.

Cook the macaroni shells in boiling water. Drain and set aside.

Cook the bacon in a saucepan over medium high heat, just until crisp and the bacon fat has rendered. Remove bacon, chop and set aside.

In the same pan with the bacon fat, add the onions and mushrooms and let cook for a few minutes just until tender. Remove and set aside.

Add the butter or margarine to the same pan and melt.

Add the flour and mix well to form a roux.

Add the milk and continue stirring until the mixture begins to thicken.

Add the Kraft cheeses, stirring well until smooth. Season with salt and black pepper.

Add the mustard and pepper sauce if using. Taste and adjust seasoning if necessary.

Add back the cooked mushrooms and stir well, followed by the chopped bacon. Taste and adjust seasoning if necessary.

Add the cheese sauce to the macaroni and mix well.

Preheat oven to 375 degrees F.

Pour the macaroni mixture into a lightly greased baking dish and sprinkle the top with extra grated Kraft Parmesan and Mozzarella cheeses.

Bake in the preheated oven for 25 - 30 minutes or until the top is golden brown.

Let rest for 5 minutes before cutting.

Cooking Techniques

Spice Level:

Allergens