One-Pot Smoky Bacon Mac and Cheese
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slices bacon, cut crosswise into thin strips
oz uncooked penne pasta (3 1/2 cups)
cups Progresso™ reduced sodium chicken broth (from 32-oz container)
can (12 oz) evaporated milk
cups shredded smoked Gouda cheese (12 oz)
cups slightly packed baby spinach
cup sliced green onions
Heat 12-inch nonstick skillet over medium-high heat. Add bacon; cook 6 to 8 minutes or until crisp. Using slotted spoon, transfer to paper towel-lined plate to drain. Discard fat.
Add pasta and broth to skillet over medium-high heat; heat to simmering. Cook 7 to 9 minutes, stirring frequently, until broth is nearly absorbed, and pasta is al dente.
Add milk; heat to boiling. Stir in cheese; reduce heat to medium-low. Cook 1 to 2 minutes, stirring constantly, until cheese is melted and liquid is reduced to a creamy sauce.
Stir in bacon and spinach; cook 1 to 2 minutes or until heated through. Top with green onions.
- Use freshly shredded cheese for the creamiest texture when melted.
- The pasta in this recipe has extra flavor because broth is used instead of water and absorbed by the pasta during cooking.
Serving Size: 1 1/8 Cups
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.