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Close-up view of Healthier Bacon Macaroni and Cheese in a black cast iron skillet, garnished with chopped parsley on top, indicating a crispy breadcrumb topping and a creamy cheese sauce.

Bacon Macaroni and Cheese

Nesting Lane
Healthier Bacon Macaroni and Cheese Recipe a delicious, oven-baked comfort food dinner made with whole wheat pasta and turkey bacon.
5 from 2 votes

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6

Equipment

Large Pot
Cast Iron Skillet
Large Nonstick Skillet
Whisk
Measuring Spoons
Measuring Cup
Colander

Ingredients
 

  • 6 ounces whole wheat elbow macaroni (1¼ cups)
  • 4 slices cooked turkey bacon cut in pieces, divided
  • 2 tablespoon panko breadcrumbs
  • 2 tablespoon grated Parmigiano-Reggiano cheese divided
  • 1 small red bell pepper finely chopped
  • 1 small onion finely chopped
  • 1¾ cup fat-free skim milk
  • 1 tablespoon all-purpose flour
  • ½ cup shredded reduced-fat Mexican cheese blend
  • salt to taste
  • cayenne pepper to taste
  • 3 tablespoon chopped scallions (optional)

Instructions
 

  • Preheat your oven to 375°F.
  • Spray a 9-inch cast iron skillet with cooking spray.
  • Boil the pasta in a large pot of salted water, following the instructions on the package, then drain it.
  • In a large nonstick skillet, cook ¼ of the bacon and breadcrumbs over medium heat, stirring often, until the breadcrumbs are toasted, which will take about 3 minutes.
  • Move the breadcrumb mixture to a cup, mix in ½ tsp of Parmesan cheese, and set it aside.
  • Place the red pepper, onion, and the rest of the bacon in the same skillet. Cook over medium heat, stirring from time to time, until the vegetables are soft. This should take about 7 minutes. Then, set them aside.
  • In the same skillet, whisk together milk and flour over medium-high heat until it comes to a boil. Then, lower the heat to medium and keep stirring occasionally. Let it simmer until the mixture gets a bit thicker, about 2 minutes.
  • Take the skillet off the heat and whisk in the cheddar cheese, salt, cayenne pepper, and the rest of the Parmesan cheese.
  • Add the cooked, drained pasta and the vegetable mixture to the skillet and toss everything together.
  • Transfer this mixture to the prepared skillet and evenly sprinkle the top with the breadcrumb mixture.
  • Bake in the oven until you see it bubbling at the edges, which should be around 15 minutes. Then, sprinkle sliced scallions on top.

Notes

Serving Size: 1¼ Cup
6 Points (2022/2024 Plan)
MyWW Points: 6 Blue Plan and 7 Green Plan
6 WW Freestyle Points and 7 Smart Points
We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.
Refrigeration and reheating: Leftovers can be stored in an airtight container in the refrigerator for a few days. To reheat, add a splash of milk to prevent the mac and cheese from drying out, and gently reheat it in the microwave or on the stove over low heat, stirring occasionally.
Freezing: This dish can be frozen, though the texture of the sauce may change slightly upon thawing. Freeze in airtight containers and thaw in the refrigerator overnight before reheating.
 

Nutrition

Calories: 218kcalCarbohydrates: 31gProtein: 13gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 362mgPotassium: 295mgFiber: 1gSugar: 5gVitamin A: 619IUVitamin C: 17mgCalcium: 239mgIron: 2mg
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