Sometimes I have to force myself to eat things that aren't frosted, glazed, dunked in chocolate or served with a scoop of ice cream. You know... healthier things... like macaroni and cheese. With bacon. And a small side of baby spinach to add some color to my plate.
We've had some major flooding over the last few days here in Central PA due to Hurricane Lee. So much so, that my office, which is nestled along the Susquehanna River, was closed for 2 1/2 days due to the rising water. I sat at home all day yesterday flipping through my recipe collection thinking of something I could cook or bake on my day off. I settled on this mac and cheese mainly because I've been living off bacon all weekend and had plenty to spare in the fridge. No lie, I've had some form of bacon everyday for the past 4 days. Bacon and eggs... BLTs... so BLT mac and cheese was a no brainer.
Creamy cheese sauce, sweet and juicy roasted tomatoes and salty crisp bacon, baked to a gooey perfection.
BLT Macaroni and Cheese
Adapted from Rachael Ray
6 slices of bacon, cut into 1 inch slices
1 12 oz. box of wagon wheel pasta
2 1/4 cups milk
6 oz. cream cheese
2 cups shredded sharp yellow cheddar cheese
1/2 tsp. turmeric
6 oz. cherry tomatoes, quartered
salt and pepper
baby spinach and arugula mix
balsamic vinaigrette
Preheat oven to 375. On a small baking pan, arrange the cherry tomato halves in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 10 minutes or until slightly shriveled and browned.
In a small skillet over medium heat, cook the bacon until crisp. Drain the grease and set aside.
Meanwhile, bring a pot of water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside.
In a medium saucepan, heat the milk to a simmer. Add the turmeric and whisk until combined. Stir in the cream cheese until melted. Add the shredded cheddar cheese and stir frequently until the cheese is melted.
Pour the cheese sauce over the pasta and add the roasted tomatoes and bacon. Add salt and pepper to taste. Pour the entire mixture into a 9x13 inch baking dish. Bake for 20 minutes or until bubbly.
Serve with a side of greens drizzled with balsamic vinaigrette.
