Add some spice to your macaroni and cheese! With tomatoes, bacon, Parmesan and jalapeño cream cheese, this flavorful pasta is sure to please the crowd.
What You Need
Original recipe yields 7 servings
3 cups elbow macaroni, uncooked
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
3 Tbsp. milk
1 tomato, seeded, chopped
6 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook macaroni in large saucepan as directed on package, omitting salt. Return to pan.
Add cheese spread and milk; cook and stir until cheese is completely melted and mixture is well blended. Stir in tomatoes and bacon; cook and stir until heated through.
Top with Parmesan.
Prepare as directed, adding 1 pkg. (6 oz.) baby spinach leaves to boiling water for the last minute of the macaroni cooking time.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
7 servings, 1 cup each
* 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.