Total Time
Prep 30 mins
Cook 20 mins

A recipe from Rachael Ray

Ingredients Nutrition


  1. Preheat the oven to 375°F In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes; drain.
  2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost al dente; drain. In the same pot, bring the milk to a simmer over medium heat; whisk in the turmeric and stir in the cream cheese. Stir in the cheddar cheese until melted. Add the pasta, bacon and tomatoes; season with salt and pepper. Transfer to a 9-by-13 inch casserole dish and bake until heated through, about 20 minutes.
  3. Meanwhile, in a large bowl, combine the yogurt and vinegar; season with salt and pepper. Add the lettuce and toss to coat. Serve the salad with the pasta.


Most Helpful

This made for a great lunch. I omitted the turnemic, and used fat free yogurt. All in all a nice recipe, full if flavors. Kids enjoyed it too. Made this as one of you bonus tags in June I Recommends contest.

weekend cooker July 05, 2012

I did change a few things, using 3 tablespoons of Hormel Real Bacon Pieces instead of the strips of bacon! Also used a reduced fat cream cheese, a fat free yogurt & milk with 2% fat! Maybe that reduced the quality of the mac & cheese, & maybe not, but I do know the result was a very satisfying mac & cheese & a nice salad, so how can one go wrong with that! Very nice & worth making again! Thanks for posting the recipe! [Made & reviewed in Newest Zaar recipe tag]

Sydney Mike September 09, 2011

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