This bacon-studded mac and cheese is a delicious way to add more veggies to your family's diet—it's packed with two cups of cabbage!
What You Need
Original recipe yields 8 servings
2 cups elbow macaroni, uncooked
1 Tbsp. olive oil
3 cloves garlic, minced
2 cups lightly packed sliced napa cabbage
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
3/4 cup fat-free reduced-sodium chicken broth
2 slices OSCAR MAYER Bacon, cooked, crumbled
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. dry bread crumbs
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Let's Make It
Cook macaroni as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook 1 min. Add cabbage; cook 3 min. or until crisp-tender. Add cream cheese spread and broth; cook and stir 5 min. or until cream cheese is melted.
Drain macaroni. Add to cabbage mixture with bacon; stir to coat. Spoon into 2-qt. baking dish. Mix Parmesan and bread crumbs in small bowl. Sprinkle over macaroni mixture.
Bake 25 min. or until lightly browned.
Serve with raw vegetables and your favorite fresh fruit to round out the meal.
Substitute 4 chopped slices OSCAR MAYER Deli Fresh Smoked Ham for the bacon.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* 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.