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!
Servings: 6 servings
Ingredients
- 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.