Cheddar Cauliflower Mac Cheese with Bacon and Green Peppers
Sign in to rate this recipe
Make this recipe your way, free
Chef Andrew can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
In a large pot of salted boiling water, cook the elbow macaroni according to package instructions. Add the cauliflower florets in the last 3-4 minutes of cooking. Drain and set aside.
- 2
In the same pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot, leaving the rendered fat.
- 3
Add the butter (or olive oil) to the pot with the bacon fat. Sauté the diced green pepper for about 3-4 minutes until tender.
- 4
Lower the heat and add the cooked macaroni and cauliflower back to the pot. Pour in the milk and shredded cheddar cheese. Stir continuously until the cheese is melted and the mixture is creamy. If using, add the garlic or onion powder.
- 5
Season with salt and pepper to taste and mix in the crispy bacon.
- 6
Serve hot and enjoy your flavorful dish!
This delightful dish brings together the comfort of mac and cheese with the savory goodness of bacon and the freshness of sautéed green peppers and cauliflower. It's a quick meal that's packed with flavor, perfect for any weeknight!
