- 12
Ingredients
- 1 T olive oil
- 1/2 c panko bread crumbs
- 1/2 c shredded Parmesan cheese
- 6 oz elbow macaroni
- 10 oz jar of light alfredo sauce
- 2/3 c chicken broth
- 1 t dry mustard
- 1 1/2 c shredded sharp cheddar cheese + 1 c shredded sharp cheddar cheese
- 2 eggs
- 1/2 c fat free half and half
- 1/2 c crumbled bacon
Preparation
Step 1
cook elbow macaroni as directed on package. Drain. Bring alfredo sauce, chicken broth and dry mustard to a boil. Reduce heat and stir in 1 1/2 c cheddar cheese, a little at a time, stirring until cheese is melted, then stir in macaroni.
Preheat oven to 350. Spread 1 T olive oil on bottom of 9x13 pan. Stir together 1/2 c panko crumbs and 1/2 c Parmesan cheese. Sprinkle half the mixture in the bottom of the pan.
Whisk together 2 eggs and the half and half. Stir into macaroni with rest of cheddar cheese and 1/2 c of bacon. Pour into the 9x13 pan. Sprinkle with rest of the panko crumbs and parmesan cheese. Cook for 30 min. Let cool, then cut inot squares. Preheat oven to 450 and coat baking sheet with olive oil cooking spray. Place squares on sheet and coat liberally with the cooking spray. Cook for 10 min.