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Macaroni and Cheese: Pimiento Casserole with Bacon

Everyone's favorite basic macaroni and cheese can be made festive in this easy Macaroni and Cheese: Pimiento Casserole with Bacon. Make this your go-to signature dish for the family meal and when friends get together. This is an Asian in America recipe which previously published on the Quirk DIY Community Blog. Serves 6.
Cook Time30 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Macaroni and Cheese Pimiento Bacon Casserole
Servings: 6 people
Calories: 490kcal
Author: Elizabeth Ann Quirino

Equipment

  • Oven-Proof Large Casserole Dish - 9 x 13 inches
  • Large Skillet: 12 to 14 inches

Ingredients

  • 6-7 cups cooked elbow macaroni, drained about 4 cups uncooked
  • 2 Tablespoons vegetable oil
  • 1/2 cup sliced red pepper seeded, cut into 2-inch length strips
  • 1/2 cup unsalted butter or margarine
  • 1/2 cup all-purpose flour
  • 3 cups grated sharp cheddar cheese
  • 1 box (8 oz. or 227 g.) Philadelphia cream cheese
  • 3 cups heavy cream add 1/2 cup more if casserole gets dry
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 1/2 cups crushed Ritz crackers or use Saltines
  • 1 cup crushed cooked bacon bits

Instructions

  • Cook pasta elbow macaroni in a large stockpot with boiling water. Follow package directions. Drain pasta and set aside.
  • In a large skillet, lay the bacon strips flat, not overlapping. Cook over medium-high heat for about 10 minutes till bacon strips are crisp.
    Drain bacon on paper towels or parchment paper to remove excess oil. Crumble bacon into bits. Set aside.
  • Discard the excess bacon oil from the large skillet. Leave only 2 Tablespoons.
    Add the butter or margarine. Over medium heat, when butter melts, add the flour and blend well. Mixture should be smooth and free from lumps.
  • Lower heat to a medium low. Add the cheddar and cream cheese. Press the cream cheese with the back of a cooking spoon. Blend ingredients well.
    Pour the heavy cream into the cheese mixture.
    Set aside 1/2 cup of this cheese mixture for the topping.
  • To the cheese mixture, add the cooked macaroni, salt and black pepper. Mix well.
    Transfer the entire mixture to a casserole dish. Place the remaining cheese mixture on top and spread it around. Sprinkle the crushed Ritz crackers and slices of red bell pepper.
    Bake in preheated oven of 375 F for 18 minutes.
    When done, garnish with crushed bacon bits. Serve warm.

Nutrition

Serving: 1g | Calories: 490kcal | Carbohydrates: 11g | Protein: 4g | Fat: 49g | Saturated Fat: 31g | Cholesterol: 163mg | Sodium: 433mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg