My daughter loves macaroni and cheese. It doesn’t matter if it comes from the blue box, or if I make it from scratch. She always wants macaroni and cheese.
So why not try a new recipe for it. And hey - bacon!
I did not have canned mushrooms, so I cut up some fresh ones. Honestly I like fresh mushrooms better. I don’t care for the texture of canned mushrooms.
The pimiento was an interesting touch. It gave the dish just a touch a sweetness. They blended very well with the bell pepper.
I did not add salt to the noodle water and I regret it. I know better to not season the pasta water. So they ultimate dish was a little lacking in salt. Not much, just a touch.
The sour cream and cheese melted together nicely to make a cheese mess.
So, while we did not love this dish, we didn’t hate it. My daughter loved it and went back for seconds. Everyone else was perfectly happy with their single serving!
MACARONI, CHEESE AND BACON CASSEROLE
1/2 Pound Bacon
1 Can Mushroom Stems and Pieces
1 Cup Cooked Macaroni
1 Cup Grated Cheddar Cheese
1/2 Cup Sour Cream
1/4 Cup Milk
1 Tablespoons Chopped Bell Pepper
1 Tablespoon Chopped Pimiento
1 Teaspoon Worcestershire sauce
1/2 Teaspoon Onion Salt
1/16 Teaspoon Black Pepper
Heat oven to 350 degrees. Cook bacon until crisp; drain and crumble. Combine all ingredients and place in a 1 1/2 quart casserole. Bake for 30 minutes.
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