
Yields:
4
Prep Time:
10 mins
Total Time:
20 mins
This creamy, dreamy, bacon-y mac kicks Kraft to the curb.
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1/2
white onion, diced
- 1 tsp.
minced garlic
- 2 cups
low-sodium chicken broth
- 3 cups
uncooked pasta (we used campanelle)
- 1 cup
water
- 3 cups
Fontina cheese
- 1/2 cup
freshly grated Parmesan
- 1 cup
frozen peas, thawed
- 1/2
package bacon, cooked and diced
Freshly ground black pepper
Directions
- Step 1Pour olive oil into a large skillet over medium heat. Add onions and cook until lightly browned and translucent, 2 to 3 minutes. Add garlic, stirring to cook, about 30 seconds.
- Step 2Add chicken broth, pasta, and water, cooking until the noodles are al dente.
- Step 3Stir in fontina, Parmesan, peas, and bacon, mixing until the cheese has melted and the sauce has thoroughly combined. Remove from heat; as it cools, the sauce will thicken.
- Step 4Sprinkle with pepper and serve.
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