Macaroni and Cheese Spaghetti with Bacon
Citrus and Mixed Greens Salad
Ingredients
- 1 (16-oz) pkg sliced bacon, chopped
- 1 (16-oz) pkg spaghetti
- 1 (12-oz) pkg frozen green peas
- 2 Tbsp butter
- 1 Tbsp Dijon mustard
- 1 (8-oz) pkg shredded Cheddar cheese
- 4 oz American cheese, shredded
- 2 cups Caesar croutons, coarsely crushed
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain.
- Cook pasta according to package directions, adding peas during last 2 minutes of cooking. Drain, reserving 2 cups pasta water.
- Return 1 cup pasta water to pot; bring to a boil over medium-high heat. Add butter and mustard, stirring until butter is melted.
- Very gradually stir in cheeses until melted, adding additional pasta water to thin mixture, if needed.
- Stir in spaghetti mixture and bacon; season with salt and pepper to taste. Sprinkle with crushed croutons.
Side Dish Ingredients
- 3 navel oranges
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 (12-oz) pkg classic salad mix
- ⅓ cup chopped red onion
- ⅓ cup sweetened dried cranberries
Side Dish Instructions
- Peel and section oranges.
- Whisk together oil and vinegar in a bowl. Add salad greens, orange sections, onion, and cranberries; toss. Season with salt and pepper to taste.
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