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Cheddar Bacon Penne

 Cheddar Bacon Penne
Sandra Bienz from Calgary, Alberta gave this satisfying classic extra flair by mixing in bacon crumbles and minced garlic.
2 ServingsPrep/Total Time: 30 min.


  • 1 cup uncooked penne pasta
  • 1/4 cup chopped onion
  • 1/4 teaspoon minced garlic
  • 1 tablespoon butter
  • 4-1/2 teaspoons all-purpose flour
  • 1 cup 2% milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 bacon strip, cooked and crumbled


  • Cook pasta according to package directions. Meanwhile, in a small
  • nonstick skillet coated with cooking spray, saute onion until
  • tender. Add garlic; cook 1 minute longer. Set aside.
  • In a small saucepan, melt butter. Stir in flour until smooth;
  • gradually add milk. Bring to a boil; cook and stir for 1-2 minutes
  • or until thickened. Stir in 1 cup cheese until melted.
  • Drain pasta. Add pasta, bacon and onion mixture to the sauce; stir to
  • coat. Transfer to a 3-cup baking dish coated with cooking spray.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, at 350° for 15-20 minutes or until cheese is
  • melted. Yield: 2 servings.
Nutritional Facts: 1-1/4 cups (prepared with reduced-fat cheese) equals 528 calories,

2 of 2

Cheddar Bacon Penne (continued)

Nutritional Facts: 29 g fat (18 g saturated fat), 87 mg cholesterol, 712 mg sodium, 42 g carbohydrate, 2 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.