One of my family’s favorite meals is Mac and Cheese. This is a meal that you can prepare ahead and bake it before serving. I love to cook meals which make enough for lunch and dinner. It really makes it easy for me, especially now that my kids are doing virtual schooling. I used Reese Quartered Artichoke Hearts to provide more nutrition and taste for my family. Reese finds the highest quality products from different corners of the world. They have been America’s most trusted name in gourmet specialty ingredients for almost a century. Taste, quality, and affordability are just as important to them as they are to us. Reese Quartered Artichoke Hearts are the perfect addition to casseroles, pastas, salads, soups, stews, dips and even pizza. A large Artichoke Heart contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber. Here is a great recipe for you to try which will be enough for both lunch and dinner. Especially with the virtual learning we all need a break!
Servings: 4-6
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients:
1 can of Reese Quartered Artichoke Hearts
1 pound of elbow pasta
1 pound of bacon, cut into small slices
2 tablespoons of bacon drippings
4 tablespoons of all-purpose flour
2 cups of shredded cheddar cheese
2 cups of shredded mozzarella cheese
1 cup of fresh or frozen peas
2-3 tablespoons of unsalted butter
2 cups of whole milk
1 cup of pasta water
½ teaspoon of salt
½ teaspoon of black pepper
Directions:
1-Bacon Bits: Place the sliced bacon in a medium-hot large pot and as it heats, break the bacon apart while stirring.
2-Cook the bacon until it is fully cooked about 10-15 minutes.
3-Take the bacon out with a slotted spoon and drain on a paper towel.
4- Roux: In a large pan, add two tablespoons of bacon fat, 3 tablespoons of butter and melt the butter over medium heat.
5-Add the flour, salt and pepper and stir with a wooden spoon, mixing until they’re well combined and the mixture looks smooth.
6-Add milk to roux slowly, stirring constantly.
7-Cook until it thickens over low heat, string constantly for about 5-7 minutes.
8- Pasta: Meanwhile, cook the pasta half of the time listed in the instructions on the box. It usually cooks about in 8-10 minutes so you will need only 4-5 minutes to cook it since it will be baked.
9- Take the roux off the heat and stir in 1 cup of shredded cheddar and 2 cups of shredded mozzarella cheese, until cheese is melted and the sauce is thicker.
10- Add 1 cup of peas, 1 can of drained Reese Quartered Artichoke Hearts and half of the bacon bits into the cheese sauce.
10-Preheat the oven to 375 Fahrenheit Degrees.
11- Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
12-Place the rest of the cheddar cheese (about 1 cup) and the rest of the bacon bits (about ½ lb.) on top
13-Bake for about 20-25 minutes until the top is a beautiful golden color.
Serve it hot and enjoy the rest of the day!!!
