We added A.1. Original Sauce and crumbled bacon to the creamy cheese sauce to make steakhouse-style mac and cheese.
What You Need
Original recipe yields 8 servings
3 cups penne pasta, uncooked
1/4 cup butter or margarine, divided
2 Tbsp. flour
3 cups milk
3 cups KRAFT Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup A.1. Original Sauce, divided
4 slices white bread
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Let's Make It
Heat oven to 350°F.
Cook pasta in boiling water in saucepan 6 to 8 min. or just until tender. Meanwhile, melt 2 Tbsp. butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on medium-low heat 3 to 5 min. or until thickened, stirring constantly. Gradually stir in cheese; cook and stir 3 to 5 min. or until cheese is completely melted and sauce is well blended. Remove from heat. Stir in bacon and 1/3 cup A.1.
Drain pasta. Add to cheese sauce; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
Use pulsing action to process bread in food processor until fine crumbs form. Add remaining butter and A.1.; process just until blended. Sprinkle over pasta mixture.
Bake 20 min. or until heated through.
Serve with a crisp mixed green salad and your favorite hot steamed vegetable to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 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.