Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, hormel, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Lawry's, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, shells and cheese with bacon and peas, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Velveeta, Vlasic, Wesson vegetable oil, whipped topping
I am a huge fan of macaroni and cheese. It was one of my favorite meals as a child and is still one of my favorite dishes to enjoy as an adult. This recipe calls for a few extra ingredients that I know you will love. Peas and bacon are what makes this mac and cheese recipe different from the rest. It adds color, flavor, and texture to the meal that you simply cannot resist. The best part about it is that kids go gaga for it! I thought at first that mine might not eat it because of the peas. Well, those little rascals certainly surprised me!
Not only did my children gobble this mac and cheese with peas and bacon down, but my husband had himself three bowls, too! Needless to say, this meal was a complete success at my humble abode, and I know it will be at yours, too 🙂
Recipe and photo courtesy of Ree Drummond.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make sure you fry your bacon until it is very crisp. You don’t want soggy, floppy bacon in your mac and cheese.