My Own Macaroni and Cheese recipe
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Ingredients
- 2 slices bacon 4 cups macaroni 1 pinch dried basil 1 teaspoon olive oil 1 (14.5 ounce) can stewed tomatoes 1 cup shredded Cheddar cheese 1 green bell pepper, chopped 2 carrots, chopped 1 cup shredded Cheddar cheese 1 tomato, sliced 2 teaspoons dried basil
Nutrition Info
- 765.7 caloriescarbohydrate: 94.9 gcholesterol: 68.8 mgfat: 29 gfiber: 6.8 gprotein: 31.6 gsaturatedFat: 14.7 gservingSize: -sodium: 864.1 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions My Own Macaroni and Cheese
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In large pot, cook macaroni pasta in boiling salted water with a pinch of basil and one teaspoon of olive oil until al dente. Rinse with cool water. Drain.
Meanwhile, use a blender to mash the whole peeled tomatoes. In a large bowl combine mashed tomatoes, 1 cup of the grated Cheddar cheese, chopped bacon and bell green pepper, bacon, and chopped carrots. Mix well. Add the cooked macaroni and toss well to coat evenly.
Place in 2 quart baking dish. Sprinkle the remaining 1 cup grated Cheddar cheese and 2 teaspoons basil on top. Layer the sliced tomatoes over all.
Bake in preheated oven for 20 minutes.