Who doesn’t love some good old fashioned mac n’ cheese? Children all over American squeal at the sight of it and adults everywhere willingly break any diet they may be on to indulge in all its glory. The hint of sweetness added to the cheese sauce by the Litehouse Fuji Apple Vinaigrette gives the dish an unexpected flavor that simply rocks my world. The bacon is for… well… just because! Why not add bacon?
12 oz. whole wheat mini shells pasta
9 slices bacon
8 oz. grated sharp cheddar cheese
2 Tbsp. corn starch
1 can evaporated milk
½ cup Litehouse® Fuji Apple Vinaigrette
1 peeled and chopped Granny Smith apple
1 tsp. Litehouse® Instantly Fresh Thyme
½ tsp. Salt
¼ tsp. pepper
½ cup Panko breadcrumbs
Preheat oven to 425 degrees. In a large pot of salted boiling water cook the pasta until al dente and drain. Meanwhile cook the bacon until crispy and crumble 8 of the slices. Eat the 9th slice. You deserve it. Toss the shredded cheese and the cornstarch in a sauce pot. Add the evaporated milk and cook over medium heat until the cheese melts completely. Add the all of the remaining ingredients excluding the bread crumbs. Toss in the cooked pasta. Pour the pasta mixture into a 9X13 casserole dish. Sprinkle the panko over the top and spray with olive oil cooking spray. Bake in preheated oven 10-15 minutes or until panko topping is toasted.