Want an easy comfort-food recipe that takes only 30-minutes from start to finish? Try this delicious Mac and Cheese Spaghetti with Bacon and Peas smothered in a creamy, cheddar cheese sauce. Easy recipe, simple ingredients, satisfying meal made in minutes that a whole family will love!
Sharp cheddar cheese and bacon give the sauce the most delicious flavor, and with the spaghetti and the peas it’s a truly winning combination:
BACON LOVERS – there are lots of bacon in this mac and cheese – this recipe is for you!
Just take a look at this saucy goodness:
And, here are the changes I made to the original BHG recipe:
1) I omitted the first 3 ingredients that make the bread crumbs topping. I didn’t really want to fiddle with the bread crumbs, so I excluded them altogether.
2) I doubled (or tripled) Dijon style mustard. The recipe calls for 1 teaspoon – I used 1 tablespoon and more! Don’t be afraid to use up to 2 tablespoons of mustard in this recipe.
3) The recipe calls for proscuitto and lists it as an optional ingredient. I used LOTS of cooked bacon instead: 10 slices of cooked bacon, chopped. Definitely not an optional ingredient!
4) I used gluten free spaghetti – use any type of spaghetti you like: gluten free, or multigrain, or whole wheat, or regular spaghetti.
5) VERY IMPORTANT TIP ABOUT MELTING THE CHEDDAR CHEESE IN THE SAUCE, TO AVOID CLUMPS: to make the sauce bring the pasta water to boil (or use half and half) and add the cheese to the boiling water and stir until the cheese melts, to avoid clumps. When you add the spaghetti to the sauce, the sauce might clump up – don’t worry – bring the cheese sauce with the spaghetti in it to boil again, add a little bit more pasta water (or half and half), and keep stirring the spaghetti and the sauce together until clumps begin to melt and disappear. Then, reduce the heat to simmer and continue stirring the sauce with spaghetti until all clumps dissolve. In other words, to fix the clump situation or avoid the clumps, make sure to bring everything to boil to melt the clumps (even after they form) and keep stirring the sauce with pasta in it for smooth texture.