Macaroni & Cheese with Bacon and Tomatoes

INGREDIENTS

• 4 thick slices applewood smoked bacon, diced
• 2 tablespoons all-purpose flour
• 2-1/4 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper

• 1-3/4 cups (7 oz.) Sargento® Fancy Shredded Colby-Jack Cheese, divided
• 8 oz. (2 cups dry) multigrain or regular elbow macaroni, cooked, drained
• 1 can (14 oz.) fire-roasted diced tomatoes, drained

DIRECTIONS

• 1

  Cook bacon in a large saucepan over medium heat 5 to 6 minutes or until crisp, stirring frequently. Use a slotted spoon to transfer bacon to a paper towel; set aside.

• 2

  Add flour to drippings in pan; cook and stir 30 seconds. Add milk, salt and cayenne pepper; bring to a boil. Simmer 1 minute or until sauce thickens, stirring frequently. Remove from heat; stir in 1-1/4 cups cheese until melted. Stir in cooked macaroni and tomatoes. Transfer to a sprayed 9-inch baking dish or shallow 1-1/2 qt. casserole.

• 3

  Bake in a preheated 375°F oven 20 minutes or until heated through. Sprinkle reserved bacon and remaining cheese over macaroni; continue to bake 5 minutes or until cheese is melted.