Baked Ballpark Mac & Cheese
Baked Ballpark Mac & Cheese
This twist on mac and cheese gets a savoury boost from all-beef wieners, crispy bacon and Dijon mustard. A crispy bread crumb topping brings it all together to make this the ultimate family favourite.
Servings
8
Preparation
30 Mins
Cook Time
20 Mins
Level
Ingredients
4 slices Schneiders Hickory Smoked Classic Cut Bacon, chopped
1 cup panko bread crumbs
¼ cup butter
4 Schneiders Juicy Jumbos All-Beef Wieners, sliced
⅓ cup all-purpose flour
3 ⅓ cups milk
2 tbsp Dijon mustard
½ tsp each salt and pepper
2 cups grated extra-old Cheddar cheese
12 oz (375 g) uncooked small pasta shells, cooked according to package directions and drained
1 tbsp chopped fresh chives
Directions
In skillet, cook bacon over medium heat until crisp, 6 to 8 minutes. Add panko crumbs to bacon and fat, tossing to coat. Remove from heat and set aside.
In large saucepan, melt butter over medium heat. Add wieners; cook, stirring until light golden, 3 to 5 minutes. With slotted spoon, remove to plate.
Stir flour into butter. Cook, stirring often, until colour deepens slightly, about 2 min. Gradually whisk in milk. Cook, stirring, until thick enough to coat spoon, about 8 minutes. Stir in mustard, salt, pepper and cheese. Cook, stirring, until cheese is melted and sauce is smooth. Remove from heat. Stir in cooked pasta until coated. Scrape into lightly greased 2 qt (2 L) casserole dish; sprinkle with bacon topping.
Bake in 425°F oven until golden and bubbly around the edges, 20 to 25 minutes.
Sprinkle with chives before serving.
