No-Boil Mac & Cheese with Bacon
4 servings {adapted from a Rachel Ray recipe}
Ingredients
2 tablespoons olive oil
3 ounce jar or package of real bacon bits
1 small onion, quartered and thinly sliced
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1 cup no-fat milk
1/2 cup half & half
2 cups water
1/2 cup grated Gouda
1/2 cup grated Fontina
1/2 cup grated extra-sharp Cheddar
2 tablespoons chopped flat-leaf parsley
8 ounces whole wheat or low-carb elbow macaroni
Directions
Preheat the oven to 350 degrees.
Spray baking dishes with cooking spray.
In a large saucepan, heat the olive oil over medium heat; add a few pieces of the bacon for flavor.
Add the onion and cook, stirring often, until tender, about 5 minutes.
Add the butter and stir to melt.
Add the flour and 1 tsp. salt, season with pepper and stir for 1 minute.
Whisk in the milk, half & half and water.
Bring to a boil, then reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
In a large bowl, combine the cheeses.
Stir 1 cup of the cheese mixture, ½ jar of bacon and the parsley into the sauce.
Stir in the dry macaroni.
Divide the mixture among four 12-oz. ramekins or pour into an 8-by-8-inch baking dish.
Sprinkle with the remaining 1/2 cup cheese and a few bacon bits.
Bake until sauce bubbles and pasta is tender, 20 to 25 minutes for ramekins and 25 to 30 minutes for the baking dish.
Let rest 10 minutes before serving.
Original recipe before my adaptations
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