Photo of Bacon and Sharp Cheddar Macaroni and Cheese by WW

Bacon and Sharp Cheddar Macaroni and Cheese

Points® value
Total Time
1 hr
25 min
35 min
This new take on the same old mac and cheese is sure to become a family favorite.


Uncooked, mini, farfalle

6 oz

Cooked turkey bacon

4 slice(s), divided

Panko breadcrumbs

2 tbsp(s)

Shredded parmesan cheese

2 tbsp(s), divided

Red bell pepper

1 small, finely chopped


1 small, finely chopped

Fat-free skim milk

1¾ cup(s)

All-purpose flour

1 tbsp(s)

Low-fat shredded cheddar cheese

½ cup(s), sharp variety

Table salt

½ tsp(s)

Cayenne pepper

½ tsp(s), (or more to taste)

Uncooked scallions

3 tbsp(s), (optional)


  1. Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray.
  2. Cook pasta in a large pot of well salted boiling water according to package directions; drain.
  3. Meanwhile, cook breadcrumbs with ¼ of the bacon in a large nonstick skillet over medium heat, stirring frequently, until crumbs are toasted, about 3 minutes. Remove to a cup and stir in ½ tsp Parmesan cheese; set aside.
  4. Put red pepper, onion and remaining bacon in same skillet; cook over medium heat, stirring occasionally, until vegetables are tender, about 7 minutes. Remove; set aside.
  5. Whisk milk and flour in same skillet over medium-high heat and bring to a boil; reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Remove from heat; whisk in cheddar cheese, salt, cayenne and remaining Parmesan cheese.
  6. Add cooked, drained pasta and vegetable mixture to skillet and toss. Transfer to prepared baking dish; sprinkle top evenly with bread crumbs.
  7. Bake until bubbly at edges, about 15 minutes; sprinkle with sliced scallions.
  8. Serving size: 1 1/4 c


Make this into a BLT Mac & Cheese by sprinkling with diced fresh tomatoes and finely shredded romaine lettuce or baby arugula leaves.