Thursday, September 10, 2009
"BLT" Mac & Cheese
5 cups water
1 lb sliced bacon, cooked and cut into pieces
4 oz sharp white cheddar cheese, shredded
1 oz Parmesan cheese
8oz cream cheese
1 1/2 cups mild or medium cheddar cheese, shredded
1 lb uncooked cellantani or cavatappi pasta
1 tsp salt
1/2 coarsely ground black pepper
1 large leek (white and light green portions only) or 6 green onions (white and green portions), diced
3 large plum tomatoes
In a large stockpot add pasta, 4 oz cream cheese, sharp white cheese, salt, and pepper to the 5 cups boiling water. Add your green onions or leeks to your boiling mixture. Cook uncovered 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally. Lower temp on stove top to low and add cheddar cheese, and remaining cream cheese (you can even add more sharp cheddar if desired) blend well and then add bacon and tomatoes or use tomatoes as a garnish.
adapted from: Pampered Chef's BLT Mac and Cheese
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