Shelf Reliance Apple Bacon Mac And Cheese
This week I grabbed the new Every Day with Rachel Ray magazine. I have never purchased this one before and was pleasantly surprised. It had several recipes that I just had to try. This mac and cheese recipe looked so different and I really wanted to try it out with my THRIVE freeze dried apples!
The dish turned out great. I ended up making half of the recipe and it still made enough for 6-8 servings. Every few bites you will be surprised with a little taste of apple that gives it such a unique twist. The recipe called for white cheddar although I had my freeze dried Monterrey Jack and Mozzarella so I used those instead. This is definitely a keeper!
1 1/4 Cup THRIVE Elbow Noodles
1 Cup THRIVE Freeze Dried Mozzarella Cheese*
1/4 Cup THRIVE Freeze Monterrey Jack Cheese*
1 Tbs THRIVE Freeze Dried Green Onions
1 Cup THRIVE Freeze Dried Granny Smith Apples* (broken into 1/2″ pieces)
1 1/2 Cup THRIVE Instant Milk*
6 Slices Bacon
2 Tbs Flour
2 Tbs Butter
Salt & Pepper
Preheat oven to 350 degrees. In a large pan, cook bacon over medium heat until crisp. Remove and lay on a paper towel lined plate. Remove all but 1 tbs of grease, add apples and cook, stirring frequently until browned, set aside.
Cook pasta in a pot of boiling water for 5-6 minutes and drain. In a medium sauce pan melt butter over medium heat then stir in flour. Once blended add in milk and whisk until thickened 5-7 minutes. Once thickened add cheese and whisk until smooth. Season with salt and pepper.
Combine all ingredients into a 9″ square baking dish and bake for 30 minutes. You can top with extra cheese or bacon crumbles.