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Macaroni, Bacon And Mushroom

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Ingredients

Adjust Servings:
1 (500 g) box small elbow macaroni (uncooked)
1/3 cup butter
1 lb fresh mushrooms, coarsely chopped
1 small onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 small green bell pepper, seeded and finely chopped
2 1/2 tablespoons flour
2 teaspoons mustard powder
seasoning salt (can use white salt)
pepper
1 1/2 cups half-and-half cream (or use 18% cream)
1/3 cup grated parmesan cheese
3 1/2 cups old cheddar cheese, grated
10 slices bacon, cooked and finely chopped (can use more or less)
1 (10 ounce) can cream of mushroom soup (undiluted)

Nutritional information

1231
Calories
621 g
Calories From Fat
69.1 g
Total Fat
35.8 g
Saturated Fat
164.6 mg
Cholesterol
1616.6 mg
Sodium
103.6 g
Carbs
5.7 g
Dietary Fiber
7.2 g
Sugars
49 g
Protein
334g
Serving Size

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Macaroni, Bacon And Mushroom

Features:
    Cuisine:

    Excellent recipe. Made exactly as written, except used fresh parm, so much better than the powdered, dusty stuff in the can. (OK and maybe I can admit that used some of the bacon fat along with the butter to cook the veggies-Pork Fat Rules!)

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Macaroni, Bacon and Mushroom Casserole, Use old cheddar for this casserole and add in some frozen peas too, you can add in whatever you like! You can sprinkle the top with grated Parmesan cheese or cheddar cheese in place of the breading if desired , Excellent recipe Made exactly as written, except used fresh parm, so much better than the powdered, dusty stuff in the can (OK and maybe I can admit that used some of the bacon fat along with the butter to cook the veggies-Pork Fat Rules!), We added some cooked turkey to this and had an absolute FEAST! The recipe made two casseroles for us, which was great, because now we can have this wonderful meal again! This is just delicious Made for Bargain Basement Tag


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    Steps

    1
    Done

    Set Oven to 350f.

    2
    Done

    Butter a 13 X 9-Inch Baking Dish.

    3
    Done

    Cook the Macaroni Pasta in Boiling Salted Water Until Firm-Tender, About 5 Minutes (do not Overcook the Macaroni) Drain, but Do not Rinse; Transfer to a Large Mixing Bowl and Set Aside.

    4
    Done

    Melt 1/3 Cup Butter in a Heavy Medium Saucepan, Add in the Chopped Onions, Garlic, Chopped Mushrooms, Green Bell Pepper and Dry Mustard Powder; Saut Until Veggies Are Tender and the Mushrooms Lose Their Moisture (about 6 Minutes).

    5
    Done

    Stir in Flour; Cook 1 Minute.

    6
    Done

    Gradually Add in the Half and Half Cream; Whisking Until Slightly Thickened (about 3 Minutes).

    7
    Done

    Add in the Parmesan Cheese and Cooked Bacon; Stir to Combine, Then Season Sauce With Salt and Pepper.

    8
    Done

    Remove from Heat and Add in the Shredded Cheddar Cheese; Stir Until Completely Melted.

    9
    Done

    Pour the Sauce Over the Cooked Macaroni in the Bowl Along With the Mushroom Soup; Mix Well Using a Wooden Spoon.

    10
    Done

    Transfer and Spread Mixture Into Prepared Baking Dish.

    11
    Done

    Mix Together the Breadcrumbs and 1/4 Cup Parmesan Cheese, Then Sprinkle Over the Top.

    12
    Done

    Bake Until Heated Through and Golden Brown on Top (about 20-25 Minutes).

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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