Description
Delicious stuffed jumbo pasta shells filled with creamy loaded bacon mac and cheese.
Ingredients
Scale
- Jumbo pasta shells
- 6 slices bacon, cooked crisp and chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups elbow macaroni, cooked al dente
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk, warmed (can substitute almond milk)
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- ½ teaspoon onion powder (optional)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 8-10 minutes until al dente. Drain and set aside to cool slightly.
- Cook 2 cups elbow macaroni in boiling water until al dente, about 7 minutes. Drain and rinse under cold water. Set aside.
- In a large skillet over medium heat, cook bacon slices until crispy, about 5-7 minutes. Drain on paper towels and chop into bite-sized pieces. Reserve 1 tablespoon bacon fat if desired.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
- Slowly whisk in warm milk (and reserved bacon fat if using), stirring until smooth and thickened, about 4-5 minutes.
- Lower heat and stir in cream cheese until melted. Add shredded cheddar, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Stir until cheese is melted and sauce is creamy.
- In a large bowl, combine cooked macaroni with cheese sauce and chopped bacon, reserving some bacon bits for topping.
- Carefully spoon mac and cheese mixture into each jumbo shell, filling generously but gently.
- Preheat oven to 350°F (175°C). Spread a thin layer of cheese sauce or marinara on the bottom of a 9×13 inch baking dish.
- Arrange stuffed shells in the dish, sprinkle remaining bacon bits on top, and cover loosely with foil.
- Bake for 25-30 minutes until heated through and bubbly. Remove foil in the last 5 minutes to brown the top slightly.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- Feel free to customize by adding your favorite vegetables or herbs.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg