In my mind, bacon is its own food group and can be added to almost every dish. When I came across this recipe that combined not only bacon but macaroni and cheese, I knew I couldn’t resist. The addition of peas makes this delicious dish almost healthy, coming in at about 415 calories per serving. As the summer comes to a quick end, this is the perfect meal to welcome the Fall season. I dare you not to go back for seconds!
8 oz pasta
8 oz frozen peas
8 slices of bacon, cut into small pieces
1/2 cup plain fat free greek yogurt
Dash of hot sauce
4 oz cheddar gruyere blend, shredded
4 oz fontina, shredded
pepper, freshly ground
Bake the bacon to a crisp in the oven at 400 degrees for 20 minutes and then transfer to a paper towel-lined plate and set aside.
Cook pasta in boiling water according to package directions, until al dente. Add the peas to the pasta water in the last minute of cooking. Before draining, reserve 1 cup pasta water. Once drained, return the pasta and peas to pot.
Add 1/4 cup hot pasta water, the yogurt, a few dashes of hot sauce, and 1/3 of the grated cheese and stir until the cheese has melted. Stir in remaining cheese, one small handful at a time to prevent clumping.
Add additional pasta water as necessary to thin and melt the cheese sauce. Season with freshly ground pepper. Add the bacon, mix well, and serve.
Adapted from Jason & Shawnda.