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Home -> Main Dishes -> Casseroles
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Bacon Mushroom White Corn Macaroni and Cheese
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
12 ounce package uncooked elbow macaroni 6 slices bacon, chopped 1/2 cup sliced fresh mushrooms 1/2 cup chopped onion 2 medium cloves garlic, peeled and minced 1 1/4 cups heavy or whipping cream 1 cup canned, drained white corn kernels 1 cup grated Parmesan cheese, divided 1 1/2 cups grated Cheddar cheese
Directions
Preheat oven to 350 degrees. Butter a 13x9 inch baking dish. Heat a large pot of lightly salted water to a boil. Add macaroni and cook until just tender, stirring frequently. Drain macaroni well. Cook bacon in a large skillet until crisp. Transfer bacon to paper towels to drain. Add mushrooms to skillet and cook about 6 minutes until golden. Add onion and garlic to the skillet and cook 4 minutes, stirring occasionally, until onions are golden. Add cooked macaroni, cream and corn kernels. Cook 3 minutes, stirring frequently. Stir in 1/2 cup Parmesan and bacon. Transfer macaroni mixture to the prepared dish. Sprinkle evenly with Cheddar and remaining 1/2 cup Parmesan. Bake about 20 to 25 minutes until casserole is heated through and cheese is melted. Serve hot.
Serves 6 to 8.
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