This creamy Veggie Baked Macaroni and Cheese recipe is a super quick and easy weeknight dinner. Packed with fresh veggies and topped with melty cheese and crisp bacon. It's an instant family favorite!
Course: Main Dish
4strips thick cut bacon, chopped
1cupbroccoli florets, chopped
1cupfrozen peas and carrots blend
2(20 oz) packages Bob Evans White Cheddar Macaroni and Cheese
1cupshredded mozzarella cheese
Preheat the oven to 350 degrees F.
Heat a large, oven safe skillet over medium heat and cook bacon until crisp. Remove bacon from skillet to a paper towel lined plate. Leave at least 1 to 2 tbsp bacon grease in pan.
Add the butter to the pan and melt over medium heat. Toss in the onion, garlic, broccoli and asparagus and cook until vegetables are tender (about 5 to 7 minutes). Add in the frozen peas and carrot blend and cook until heated through.
Add the white cheddar macaroni and cheese to the skillet and stir to combine. Top with the shredded mozzarella cheese and crisp bacon pieces.
Bake in preheated oven for 15 to 20 minutes, or until heated through and bubbly. Enjoy!