The Sunday Cookbook: Mac N' Cheese with Bacon & Peas

Updated: Sep 24


  • 1 Package of bacon, cooked and crumbled

  • 2 cups (10oz) Peas

  • 1½ Cups breadcrumb

  • 1 box of pasta

  • Olive oil

  • Salt and pepper

  • 2 tbsp Butter

  • 2 tbsp Parmesan, grated

  • 8 oz Cheddar cheese, shredded

  • 4 oz American cheese, shredded


  1. Heat oven to 425° F.

  2. In a small baking pan combine crumbs, Parmesan cheese, and 1 tbsp butter. Bake 5 minutes; remove from oven, stir, set aside.

  3. Bring large pot of water to a rolling boil and add the pasta. Cook as described on box. During the last minute of cooking add peas(last 3 minutes if peas are frozen).

  4. Reserve 2 cups pasta cooking water and drain remaining.

  5. Return 1 cup reserved pasta water to the pot. Bring to boiling. Add the 2 tablespoons butter. Add cheeses, a bit at a time, stirring after each addition until melted. Stir in more pasta water if needed. Add spaghetti\pea mixture and bacon; toss.

  6. Sprinkle servings with crumb mixture and serve.

#MainCourse #CornFree #Cheese


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© 2018 by Amanda MacGregor. No animals were harmed in the making of this site since 2013.