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BLT Mac and Cheese

Prep 30 min
Total 1 hr 5 min
Servings 10

When creamy mac-n-cheese meets the BLT-inspired ingredients of savory bacon, spinach and tomato, the end result is an all-new American classic. MORE + LESS -

Ingredients

loaf (32 oz. box) VELVEETA™ Original Cheese, cut into large cubes

1/4

cup butter

cups whole milk

package (16 oz) elbow macaroni

cups shredded sharp Cheddar cheese (8 oz)

cups small cherry tomatoes

bag (9 oz) fresh spinach

lb bacon, crisply cooked, crumbled

cup Progresso™ plain or Italian-style panko crispy bread crumbs

Steps

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1

In large microwavable bowl, place cheese cubes, butter and milk. Microwave uncovered on High 8 to 10 minutes. Stir with whisk; microwave on High 4 minutes longer. Stir again; repeat microwaving until all cheese is melted and mixture can be stirred smooth, a total of about 15 minutes.
2

Heat oven to 350°F. Cook macaroni in boiling salted water 3 minutes less than directed on box (macaroni should be firm). Drain; place in 15x10-inch (4-quart) glass baking dish. Pour melted cheese sauce over macaroni; mix well. Stir in shredded cheese, tomatoes and spinach.
3

Cover dish with foil; bake 30 minutes. Uncover; sprinkle bacon and bread crumbs evenly over top. Bake 5 minutes longer or until top is lightly browned. Cool at least 10 minutes before serving.

Expert Tips

A little chopped sautéed onion can be added for variety along with a little ground mustard.
The cheese sauce can also be melted in a saucepan on the stove in place of the microwave.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 770
Calories from Fat: 370

% Daily Value

Total Fat: 41g; 63%
Saturated Fat 23g 114% Trans Fat 1 1/2g
Cholesterol: 135mg; 46%
Sodium: 2120mg; 89%
Potassium: 730mg; 21%
Total Carbohydrate: 64g; 21%
Dietary Fiber 3g 13% Sugars 17g
Protein: 38g

% Daily Value*:

Vitamin A: 80%; 80%
Vitamin C: 10%; 10%
Calcium: 80%; 80%
Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 1/2 Fat;