Future Foodie's Note:
This is a variation of a recipe I found in Sunset Magazine. It's delicious and filling!
My Private Note
Units: US | Metric
- 12 ounces elbow macaroni
- 3 Morningstar Farms veggie bacon strips (or any bacon substitute)
- 3 tablespoons melted butter
- 1 teaspoon dried tarragon
- 1 teaspoon basil
- 1 teaspoon rosemary
- 1 teaspoon garlic salt
- 1/4 cup green onion, chopped
- 1/2 cup cream cheese
- 1/4 cup heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup Italian breadcrumbs
- 1Preheat oven to 450 degrees. Cook macaroni, drain and set aside in another bowl.
- 2While pasta is cooking, fry veggie bacon strips ‘til crisp, then chop into small pieces.
- 3In the warm pasta pot, add whipping cream, cream cheese, half of the shredded cheddar, 2 tablespoons of the butter, herbs, garlic salt, onions and the bacon strips.
- 4Stir until melted and blended well, then mix with the pasta.
- 5Transfer macaroni and cheese into a baking dish and sprinkle with remaining shredded cheese.
- 6In small bowl, combine the rest of the melted butter with the breadcrumbs, then sprinkle over mac and cheese.
- 7Bake for 10 minutes or until golden and bubbling.
- 8Tips: Any fragrant herbs would be good in this recipe. If you’d like to use fresh ones, use a ¼ cup of each. If you’re willing to shell out the extra bucks for the brie like the original recipe calls for, you can replace a half cup of it for the whipping cream. Also, I used garlic salt to be quick, but fresh garlic and some sea salt would work well.
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Nutritional Facts for Herbed and Baked Mac and Cheese
Serving Size: 1 (196 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 740.0
- Calories from Fat 322
- Total Fat 35.8 g
- Saturated Fat 21.7 g
- Cholesterol 104.9 mg
- Sodium 597.9 mg
- Total Carbohydrate 80.2 g
- Dietary Fiber 3.8 g
- Sugars 2.8 g
- Protein 23.7 g
The following items or measurements are not included:
Morningstar Farms veggie bacon strips