Mac and Cheese with Bacon
Balsamic Green Beans and Tomatoes
Ingredients
- 1 (16-oz) pkg elbow macaroni (or use small pasta shells)
- 6 slices bacon, chopped
- ¼ cup all-purpose flour
- 1 tsp salt
- 2 cups milk
- 3 cups shredded colby-Jack cheese
- 2 cups shredded sharp Cheddar cheese
Instructions
- Preheat oven to 350°F.
- Cook pasta according to package directions; drain.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 3 Tbsp drippings in skillet.
- Heat drippings over medium heat; whisk in flour and salt. Cook, whisking constantly, 2 minutes.
- Gradually whisk in milk until smooth; cook, whisking often, 8 minutes or until thick and bubbly.
- Gradually add cheeses, stirring until melted; stir in pasta. Spoon into a greased 13- x 9-inch baking dish or 6 (1½-cup) ramekins.
- Bake 15 to 20 minutes or until hot and bubbly; sprinkle with bacon.
Side Dish Ingredients
- 1½ (16-oz) pkg frozen green beans
- 1 (10.5-oz) pkg grape tomatoes
- 1 clove garlic, minced
- 2 Tbsp olive oil
- ½ cup low-sodium chicken broth
- 2 Tbsp balsamic vinegar
Side Dish Instructions
- Cook beans according to pacakge directions just until crisp.
- Sauté tomatoes and garlic in hot oil in a skillet 5 minutes or until tomatoes begin to blister; add beans and broth.
- Cover and cook 2 minutes or until beans are tender; uncover and add vinegar.
- Cook 2 minutes or until liquid is reduced and slightly thickened.
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