macaroni and cheese with bacon stuffing

How To Make macaroni and cheese with bacon stuffing

• 1

  Place bacon in a large, deep skillet and cook over medium-low heat, turning occasionally, until evenly browned, about 8 minutes. Use tongs to grab the bacon out of the skillet. Place the bacon strips on a paper towel-lined plate, crumble, and set aside.
• 2

  Add diced vidalia onion, carrot, and sliced banana peppers in the bacon grease. Saute for 5 minutes or until tender. Season with garlic and herb seasoning.
• 3

  Place sauteed vegetable in a medium bowl. Add bread pieces, chicken broth and crumbled bacon and stir well until blended.
• 4

  Preheat oven to 400 degrees F. Grease a baking sheet.
• 5

  Heat the olive oil in a same skillet over medium heat. Add stuffing mixture; cook for 8 minutes or until browned.
• 6

  Transfer the stuffing mixture to a baking sheet. Bake for 15 to 20 minutes or until the stuffing is crisp. Set aside.
• 7

  Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• 8

  Melt margarine in a large saucepan over medium heat; stir in flour, Parmesan cheese and sea salt/black pepper until smooth, about 5 minutes.
• 9

  Slowly pour heavy cream into margarine-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add shredded cheeses to milk mixture and stir until the cheeses are melted, 2 to 4 minutes.
• 10

  Remove from heat. Stir cooked pasta into the cheese sauce until well combined. Spoon into a 2-quart casserole dish. Sprinkle with bread crumbs and add prepared stuffing mixture on top.
• 11

  Bake at 350 degrees F for 25 minutes.
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