Ingredients
Ingredients
8 oz Creamette® Elbow Macaroni
2 tbsp onion, finely chopped
2 tbsp butter
2 tbsp all purpose flour
0.50 tsp powdered mustard
0.25 tsp ground black pepper
1.75 cups milk
4 oz shredded Cheddar cheese
1 cup small curd cottage cheese
0.25 cup grated Parmesan cheese
6 oz bacon
0.75 cup frozen peas
Directions
Cooking Directions
1
Preheat oven to 350ºF. Prepare pasta according to package directions; drain.
2
In a medium saucepan, sauté onion in butter until tender. Stir in flour, mustard and pepper; cook 1 minute. Blend in milk; cook, stirring constantly, until thickened. Add cheddar, cottage and Parmesan cheese; stir until melted. Combine cooked macaroni and sauce mixture; mix well.
3
Chop bacon into 1/2-inch pieces. Brown over medium heat in separate pan until just crisp. Drain and set aside cooked bacon pieces.
4
In same pan, add frozen peas and cook until warmed through, about 3 to 4 minutes.
5
Add peas and half of the bacon pieces to the macaroni and cheese mixture.
6
Pour into buttered 2-quart baking dish. Top with remaining bacon. Bake 30 minutes.
