This easy to make dish incorporates Elbow macaroni in a creamy and delicious Olivieri four cheese sauce mixed with chopped bacon.
| .75 lb | (340 g) Elbow macaroni |
| 1 lb | (454 g) Schneiders® Bacon, cooked, chopped and divided |
| .5 cup | 125 mL) Sundried tomatoes in oil, drained and chopped |
| 1 | (600 mL) Container Olivieri® Four Cheese Sauce |
| .5 cup | (125 mL) Grated Cheddar cheese |
| 1 cup | (250 mL) Grated Parmesan cheese, divided |
PREHEAT oven to 375°F (190°C).
BRING a large pot of salted water to a boil. Cook macaroni according to package directions. Drain macaroni and transfer back into the cooking pot. Stir in half the bacon, sundried tomatoes, Olivieri® Four Cheese Sauce, cheddar cheese and half the parmesan cheese.
SEASON the mixture with salt and pepper and spoon into a lightly greased baking dish or individual ramekins. Sprinkle the top with the remaining cheese and bake for 15 minutes or until golden brown and heated through. Sprinkle with the remaining bacon before serving.
For added veggies, stir in 1-2 cups (250-500 mL) of chopped spinach with the bacon, tomatoes and sauce.
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