- 8 slices Morningstar Farms® Veggie Bacon Strips
- 8 ounces dried elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 1/8 teaspoon dry mustard
- 2 cups fat-free half-and-half or milk
- 6 ounces American cheese, cut into 1/2-inch pieces
- 1 cup shredded sharp Cheddar cheese
- 2 tablespoons chopped fresh parsley
- Cook Morningstar Farms(R) Veggie Bacon Strips according to package directions. Set two slices aside. Break remaining bacon strips into bite-size pieces. Set aside. Cook pasta according to package directions. Drain. Rinse with cold water. Drain well. Set aside.
- In medium saucepan melt butter. Stir in flour, pepper and mustard. Stir in half-and-half. Cook over medium-high heat, stirring frequently, until mixture boils and thickens. Remove from heat. Stir in American and Cheddar cheeses until melted. Add macaroni and bacon pieces; mix well. Spoon into ungreased 8 x 8 x 2-inch baking dish.
- In small bowl crumble reserved bacon strips. Stir in parsley, if desired. Sprinkle over macaroni mixture. Bake at 350 degrees F about 20 minutes or until bubbling around edges. Let stand for 10 minutes before serving.