Macaroni and Cheese for Grown-Ups
INGREDIENTS:
1 1/4 c Milk
12 oz Process Cheddar cheese
-spread; cubed
1/2 c Grey Poupon Dijon Mustard
1/3 c Sliced green onions
6 sl Bacon; cooked & crumbled
1/8 ts Ground red pepper
12 oz Tricolor pasta (rotelle or
-spiral shaped); cooked &
-kept warm
1 cn French fried onion rings;
-(2.8 ounce)
1 1/4 c Milk
12 oz Process Cheddar cheese
-spread; cubed
1/2 c Grey Poupon Dijon Mustard
1/3 c Sliced green onions
6 sl Bacon; cooked & crumbled
1/8 ts Ground red pepper
12 oz Tricolor pasta (rotelle or
-spiral shaped); cooked &
-kept warm
1 cn French fried onion rings;
-(2.8 ounce)
In medium saucepan, over low heat, heat milk, cheese and mustard until cheese melts and mixture is smooth. Stir in green onions, bacon and pepper; remove from heat. In large bowl, combine hot pasta and cheese mixture, tossing until well coated; spoon into greased 2 quart casserole. Cover; bake at 350F for 15-20 minutes. Uncover and stir; top with onion rings. Bake, uncovered, for 5 minutes more. Let stand 10 minutes before serving. Garnish as desired.