Happy Easter! Since my daughter turns six this month and we'll be hosting a big family party later in April, we are going to my parent's house to celebrate Easter. Unfortunately, being pretty new to the blogging world, I don't have any previous Easter recipes. So, I am posting a dinner recipe from a couple of weeks ago.
C'mon, who doesn't love mac and cheese?!! and bacon?! I LOVE bacon! Recently when I made my son boxed mac and cheese (one of those days when I just couldn't think about cooking!) he told me that it was "the best dinner ever!" But of course when I made this homemade mac and cheese with bacon he barely ate any of it....go figure! I really am not a fan of warm tomatoes and wasn't going to add them, but I figured I might as well try them and give my kids a chance to see if they like them.....they didn't. I also didn't make the romaine salad, so technically, my Mac n Cheese was missing thte L part. I usually go shopping at the end of the week for the next week. I didn't want to buy the lettuce too early and meant to go back to the store the day of making this to buy some....but I forgot. I don't think that this dish could have been bad because bacon makes everything taste good! I thought it was different with the addition of the cream cheese. But it wasn't the most amazing mac and cheese I've had. It does require a bit of prep time and then another twenty minutes of cooking, so definitely not a quick weeknight meal, but can be doable if you get home early enough and can get some other stuff done during the cook time.
EveryDay with Rachael Ray, June 2011
Yield: 4 servings
Prep Time: 30 minutes
Bake Time: 20 minutes
4 slices bacon, cut into 1-inch pieces
12 ounces fusilli pasta
2 1/4 cups milk
1/2 teaspoon turmeric
6 ounces cream cheese
2 cups finely shredded orange cheddar cheese (about 8 oz.)
6 ounces cherry tomatoes quartered (about 1 cup)
Salt and pepper
1/4 cup plain yogurt
1 tablespoon apple cider vinegar
1 small head romaine lettuce, thinly sliced (about 6 cups)
1.Preheat the oven to 375 degrees . In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes; drain.
2.Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost al dente; drain. In the same pot, bring the milk to a simmer over medium heat; whisk in the turmeric and stir in the cream cheese. Stir in the cheddar cheese until melted. Add the pasta, bacon and tomatoes; season with salt and pepper. Transfer to a 9-by-13-inch casserole dish and bake until heated through, about 20 minutes.
3.Meanwhile, in a large bowl, combine the yogurt and vinegar; season with salt and pepper. Add the lettuce and toss to coat. Serve the salad with the pasta.
Family Rating: 1 thumb up.