2 package s (8 oz. each) Philadelphia Light Brick Cream Cheese
2 package s (8 oz. each) Kraft Classic Melts Shredded Cheese
1 lb elbow macaroni cooked 2 min short of package directions
2 tablespoons unsalted butter
1/4 cup unseasoned panko bread crumbs
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Let's Make It
Brown bacon slices in pan. Set aside. Pour off bacon fat, but don't clean the pan. Add olive oil. Saute onion until softened, but not browned. Reserve 2 tablespoons for topping.
Add flour to onion in pan. Cook 5 minutes. Add milk, mustard, cayenne, salt and pepper. Whisk constantly while bringing to a boil. Let boil 5 minutes or until thickened. Turn off heat. Add cream cheese and stir until melted. Add shredded cheese and stir until melted. Dice 3 strips of bacon and add to sauce. Stir cheese sauce into the macaroni and pour into 9x13 pan. Mixture will be soupy.
In a small pan, melt the butter and add bread crumbs. Dice and add remaining strip of bacon and reserved onion. Sprinkle mixture on top of macaroni and cheese.
Bake in 350 degrees F oven for 30-45 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.