Mac & Cheese with Veggie Bacon

[Guest guest]

Hello everyone, I'm Rolo and fairly new to the group. I'm not a vegitarian, more

of an omnivor; but from time to time I run accross non meat recipes that I have

tried and I'd like to share with the group. I'm a saucier with an emphasis on

classical French, Creole, Portuguese, Brasilian and Southern American cooking.

Most of my prep measurements will be in U.S.customary format but from time to

time they may be sent in Metric format.

 

8 slice(s) Morningstar Farms® Veggie Bacon Strips

8 ounce(s) dried elbow macaroni

2 tablespoon(s) butter or margarine

2 tablespoon(s) all-purpose flour

1/4 teaspoon(s) pepper

1/8 teaspoon(s) dry mustard

2 cup(s) fat-free half-and-half or milk

6 ounce(s) American cheese, cut into 1/2-inch pieces

1 cup(s) shredded sharp Cheddar cheese

2 tablespoon(s) chopped fresh parsley

 

 

Directions

 

1.Cook Morningstar Farms® Veggie Bacon Strips according to package directions.

Set two slices aside. Break remaining bacon strips into bite-size pieces. Set

aside. Cook pasta according to package directions. Drain. Rinse with cold water.

Drain well. Set aside.

 

2.In medium saucepan melt butter. Stir in flour, pepper, and mustard. Stir in

half-and-half. Cook over medium-high heat, stirring frequently, until mixture

boils and thickens. Remove from heat. Stir in American and Cheddar cheeses until

melted. Add macaroni and bacon pieces; mix well. Spoon into ungreased 8 x 8 x

2-inch baking dish.

 

3.In small bowl crumble reserved bacon strips. Stir in parsley, if desired.

Sprinkle over macaroni mixture. Bake at 350 degrees about 20 minutes or until

bubbling around edges. Let stand for 10 minutes before serving.