Because of the name of this blog, it only makes sense that I go ahead and share one of my many “mak n’ cheese” recipes. (For those worried about my spelling proficiency: yes, “macaroni” is in fact spelled with a “c.” But MAK are my initials, so there is a reason behind the madness.) Anyway, this creamy, smoky, comforting classic is a winner–all the flavor packed in without the heaviness and regret (and stomachaches, for me) that come with most calorie-dense and fat-filled mac and cheese dishes.
Another health bonus: veggies! Asparagus, mushrooms, garlic, and sweet juicy grape tomatoes are lightly seasoned and tossed with the deglazed bacon flavors, then roasted to perfection. YUM!
To top it off, this recipe is super easy and makes the perfect quick weeknight meal. Move over, Easy Mac!
Bacon Mak n’ Cheese
- 4 slices turkey bacon
- 4 oz (2 servings) whole grain elbow macaroni
- 1/2 cup 1% milk
- 1/2 Tbsp cornstarch
- black pepper to taste
- 1.5 oz shredded cheese (I use a combination of cheddar and fontina)
- 1-2 Tbsp white cooking wine
- 4-6 oz chopped asparagus
- 4-6 oz sliced cremini mushrooms
- 10-15 grape tomatoes
- 1/2 tsp minced garlic
- sprinkle herbs de provence
Preheat oven to 400º. Boil water in a small saucepan with a generous amount of salt. Cook turkey bacon in a medium/large skillet over medium heat on both sides until crispy; set aside. Add wine to the same skillet, then asparagus, mushrooms, tomatoes, garlic, a sprinkle herbs de provence, and a pinch salt and pepper. Stir 1-2 minutes, scraping browned bits from bottom of pan. Transfer to foil-lined baking sheet, and roast about 6 minutes, until asparagus is tender and tomatoes begin to burst.
Add milk and 1/8 tsp salt to a small saucepan over medium-low heat. Gradually sprinkle in cornstarch, stirring continuously to avoid lumps. Cook a couple minutes, stirring frequently, until somewhat thickened. Stir in cheeses, macaroni, and bacon. Serve with vegetables and enjoy!