Active Time: 20 minutes Total Time: 45 minutes Amount: 6 servings
INGREDIENTS:
- 12 ounces elbow macaroni
- ½ pound bacon, chopped
- 3/4-pound melting Cheese Product, cubed
- 1 cup milk
- ¼ cup butter, divided
- 1 cup seeded and chopped tomatoes
- 1 cup Japanese-style Panko breadcrumbs
- salt and pepper (to taste)
DIRECTIONS:
- Prepare pasta according to package directions, drain.
- Meanwhile, in medium skillet over medium-high heat, sauté bacon until crisp; remove to paper towels.
- Add cheese, milk and 2 tablespoons butter to cooked pasta: salt and pepper to taste.
- Cook over low heat, stirring frequently, until cheese is melted.
- Stir in bacon and tomatoes, transfer to a greased 2-quart baking dish.
- In small microwave-safe bowl, melt remaining 2 tablespoons butter.
- Add breadcrumbs and toss to coat. Sprinkle over macaroni.
- Bake in a preheated 375°F oven 20-25 minutes or until bubbly and golden brown.
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