Description
This easy macaroni and cheese is always a favorite, and the best news? All that stands between you and a bowl of creamy, cheesy pasta is 20 minutes and a few simple steps.
Ingredients
- 8 ounces, weight Mezze Penne
- 4 slices Bacon
- 4 Tablespoons Unsalted Butter, Sliced
- ¾ cups 2% Milk
- ¼ cups Heavy Cream
- 8 ounces, weight Grated White Cheddar Cheese
- 4 ounces, weight Grated Provolone Cheese
- 1 Tablespoon Chopped Parsley
- ½ teaspoons Freshly Ground Black Pepper
Preparation
Bring a large pot of water to a boil. Generously salt the water until it tastes like the sea (try it, you’ll see what I mean). Boil the pasta according to package directions (about 8 minutes if you are using mezze penne).
In a small pan, cook bacon over medium heat until crispy. Remove from pan (discard the fat) and drain on a plate lined with paper towels. Once it’s cooled a couple of minutes, chop into small pieces.
When pasta is cooked, drain and then return to the hot pot (turn the burner off). Add butter, milk and cream and stir to coat all of the pasta. Add the cheese and stir until melted.
Serve with chopped bacon, parsley, and freshly ground black pepper.
