Creamy Macaroni and Cheese with Bacon and Peas

Okay guys, let me guess one of your kids favorite meals… probably chicken nuggets, and I’d guess macaroni and cheese too.  Am I right?  Thought so lol.  My kids LOVE mac and cheese.  Of all forms, all flavors, even the Kraft easy mac that you microwave.  They go nuts.  So over the years I’ve made several varieties of homemade mac and cheese, to try to get them to “please for the love of all things holy, eat something I cooked for you!!”.

This macaroni and cheese dish isn’t just for the kids… it has some grown up flavors, and it’s a little bit healthier.  Although, as you’re eating it, you won’t be able to taste that it’s healthier… all you’ll taste is a deliciously creamy sauce and some amazing flavors.  Want to know the secret?

Yep, almond milk!  Do you guys drink this stuff?  It’s actually pretty good and it’s really good for you 😀

You can choose any pasta shape that you like for this macaroni and cheese… classic elbows, some penne, rotini, anything!  I love the curly and fun shape of cavatappi 🙂  Part of the unique flavors of this dish comes from the cheeses used… the white cheese you see there is gruyere.  It. Is. Amazing!  It’s rich, nutty, and delicious.  I paired it with a sharp cheddar.

To start, you’ll want to set your pot of water on to boil for the pasta.  Then cook your bacon over medium heat in a large skillet, removing to a paper towel lined plate to drain.  Add your chopped onion to the bacon grease and cook until golden, tender, and caramelized.  While your onions are cooking, go ahead and get started on your sauce.  Melt butter in a saucepan, and once it’s melted, add an equal amount of flour, whisking to combine.  It will look sort of like wet sand (that’s a good thing).  Let that cook for a minute, then add your almond milk, whisking until smooth.  Add garlic and thyme and let it come to a low boil.  Add cheeses, whisking to melt and combine completely.  If the sauce gets to thick for your liking, add a splash of almond milk to thin it out.  Season with salt and pepper, to taste.

Now comes to fun part… drain your pasta and add to a large mixing/serving bowl.  Top with thawed frozen peas, bacon and caramelized onions.  Pour sauce over the mixture and toss to combine well.  Woohoo!  Dinner is served 😀

If you prefer your macaroni and cheese to be baked, you can pour it into a baking pan, top with some breadcrumbs and a sprinkle more of the cheese, and bake until it’s bubbly and golden brown on top 🙂

I chose to garnish mine simply with just a few extra crumbles of bacon, but it would also be delicious with some fresh chopped chives or just some minced parsley.

I hope you all try this one 🙂

Don’t miss a new recipe, enter your email below to stay updated!

[mc4wp_form]
You can find me on Facebook, Twitter, Pinterest, and Google +, so follow me if you’d like… I love keeping in touch with all of you 🙂

Linked to Made By You Monday | Melt in Your Mouth Mondays | Munching Mondays | Tickle My Tastebuds Tuesdays | Try a New Recipe Tuesday | Take A Look Tuesday | Totally Talented Tuesdays | Lou Lou Girls Fabulous Party | Simple Suppers | What’s Cooking Wednesdays | Whimsy Wednesdays | The Wednesday Roundup | Wordless Wednesday | Showcase Your Talent Thursdays | Full Plate Thursdays | Favorite Things Blog Hop | Foodie Fridays | Fiesta Fridays | Pure Blog Love | Pin Junkie Pin Party | Foodie Friends Friday | Foodie Friday and Everything Else | Fresh Ideas for Your Home | Friday Favorites | Show Stopper | Best of the Weekend | Show and Tell Saturday | Link Party Palooza

Recipe adapted from Damn Delicious

Creamy Macaroni and Cheese with Bacon and Peas

Rich and creamy macaroni and cheese gets lightened up a bit and tossed with sweet peas, crispy bacon and flavorful caramelized onions!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 6 servings

Ingredients

  

1x2x3x

• 1 lb cavatappi pasta - 16 oz
• 2 cups frozen peas - thawed
• 1 lb bacon - diced
• 1 medium yellow onion - diced
• 2 cups Unsweetened Original Almond Milk
• 4 cloves garlic - minced
• 2 Tbsp fresh thyme leaves - minced
• 1 1/2 cups shredded Gruyere cheese
• 1 cup shredded sharp cheddar cheese
• salt and pepper - to taste
• 1 cup sour cream - plain Greek yogurt may be substituted
• 1 1/2 Tbsp hot sauce - optional

Instructions

 

• Cook pasta, according to package directions, in a large pot of salted boiling water. Drain.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy. Remove to a paper towel lined plate and set aside.
• Reduce heat to medium, and in the bacon drippings, saute your diced onion until golden brown. Remove to the plate with the bacon.
• In a saucepan, melt 3 Tbsp butter. Once melted, whisk in 3 Tbsp flour until it resembles a paste. Cook for 1 minute. Whisk in almond milk and continue whisking until smooth.
• Add garlic and thyme and bring to a slight boil. Stir in cheeses, a little at a time, until smooth, a few minutes, and season with salt and pepper, to taste.
• Add drained pasta, peas, bacon and onions to the sauce and stir until well combined. Stir in sour cream and hot sauce.

Author The Chunky Chef

Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4