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Aged Cheddar and Parmesan Mac n’ Cheese

Aged Cheddar and Parmesan Mac n' Cheese
PREP TIME
15 min
COOK TIME
12 min
YIELDS
6 servings

Tips: For an even more indulgent version of this recipe use sausage meat instead of bacon. For a more elegant variation try using a more artisanal cheese like Oka or cave aged Gruyere. Ask your cheese monger for suggestions!

Courtesy of CookWithCampbells.ca™

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Ingredients

1
box (500 g) rigatoni
4
strips bacon, cut into ½" (1.5 cm) pieces
1
small onion, diced
2
cup mushrooms, sliced
2
clove garlic, chopped
½
tsp smoked paprika
1
carton CAMPBELL'S® Stock First™ Cream Stock
1
Tbsp fresh thyme, chopped
¼
cup Parmesan cheese
2
cup shredded five year old cheddar (1 ½ cups for the sauce, ½ cup for topping)
¼
cup bread crumbs
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Directions

Step 1

Cook rigatoni following directions on package and set aside.

Step 2

In a heavy bottom sauce pot or Dutch oven sauté bacon pieces over medium heat until cooked. Add onion and mushrooms and cook for about 5 minutes until they are soft. Add garlic and smoked paprika and cook for 1 minute more.

Step 3

Lower heat to medium low, add cream stock and thyme and gently simmer, gradually adding 1 ½ cups of cheddar cheese, until smoothly blended into sauce.

Step 4

Add cooked pasta noodles and stir to completely coat with sauce. If using a pot, transfer to an ovenproof casserole dish otherwise leave Mac & Cheese in Dutch oven. Sprinkle evenly with bread crumbs and top with ½ cup of cheddar cheese and ¼ cup of parmesan cheese. Broil uncovered for 2 minutes or until golden brown.

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