Sunday, February 21, 2010

Holy Moly Macaroni!

Anyone who knows me knows that I LOVE to cook and get excited over finding and trying new recipes. I want to share this fabulous recipe I made the other night so others can take part in this goodness! I took a mac and cheese recipe from Cooking Light and jazzed it up a bit and it was so delicious! It's really easy, don't be scared by the list of ingredients

Bacon, Ranch Mac and Cheese (with some flare)

4 teaspoons flour
11/2 cups milk
2 cups of any cheese you like (I used a combo of fontina, sharp cheddar and mozzerella)
1/4 c. sliced green onion
1/2 c. Bacon bits (the real kind not the fake Bacos)
1/2 can of diced tomatoes drained
1/4 c. chopped roasted bell pepper (these come in a jar usually found in the olive/relish aisle)
1-2 c. spinach
1/2 t garlic powder
1/2 t dried dill
1/2 t onion powder
a dash of Lawry's seasoning salt
12 oz elbow macaroni

Cook macaroni according to pkg directions. During the last 2 minutes of cooking time, throw spinach into water and let it wilt and then drain it all together.
In a large saucepan whisk the milk and flour together. Bring to a boil and stir constantly for 1 minute, it will thicken at this point. Set aside for 5 minutes to cool. Stir in cheeses then add seasonings, onions, bell peppers, bacon and tomatoes. Pour pasta and spinach into cheese mixture and stir until coated. Pour into a greased baking dish and top with more cheese. Broil for about 5 minutes.

If you like a more simple mac and cheese then by all means leave out the "confetti" as James calls it. We both loved the flavor of this and by the way, the ranch flavor comes from the dill, onion and garlic powders, no bottled dressing involved!

Another side note, start the sauce right when you start cooking the pasta, that way they'll finish around the same time! ENJOY, this is something else!!



  1. Looks YUMMY - I'm putting it on the "recipes to try" list!

  2. i didnt have any elbow macaroni so i used knee macaroni and SHIT!