Lunch: Carbonara Mac & Cheese

Recipe by Candace Braun Davison This creamy, dreamy, bacon-y mac kicks Kraft to the curb.

Ingredients

2 tbsp. extra-virgin olive oil
1/2 white onion, diced
1 tsp. minced garlic
2 c. low-sodium chicken broth
3 c. uncooked pasta (we used campanelle)
1 c. water
3 c. Fontina cheese
1/2 c. grated Parmesan
1 c. frozen peas, thawed
1/2 package bacon, cooked and diced

Instructions

Pour olive oil into a large skillet over medium heat. Add onions and cook until lightly browned and translucent, about 2 to 3 minutes. Add minced garlic, stirring to cook, about 30 seconds.
Add chicken broth, pasta, and water, cooking until the noodles are al dente.
Stir in the fontina, Parmesan, peas, and bacon, mixing until the cheese has melted and the sauce has thoroughly combined. Remove from heat. As it cools, the sauce will thicken.

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