INGREDIENTS:
-
- 1 pack (400 g) elbow macaroni
- 5 slices of bacon, chopped
- 1 cup all- purpose cream
- 1 block (227 g) cream cheese, cubed, softened
- 1 red onion, small, peeled, chopped
- 2 cloves garlic, peeled, chopped
- 1 carrot, small, peeled, chopped finely
- 1 red bell pepper, small, chopped finely
- 1 bunch string beans, cut into 1-inch lengths
- 1 cup sweet kernel corn, drained
- Salt and ground black pepper, to taste
- Water, as needed
HOW TO MAKE:
- Pour and heat salted water in a pot and bring to a boil.
- Cook the macaroni pasta according to package directions.
- Drain and transfer to a large bowl. Keep warm.
- Meanwhile, heat a large nonstick pan over medium heat.
- Cook the bacon until crisp.
- Scoop bacon from pan and transfer to a rack over paper towels.
- Remove excess bacon fat, leaving just enough to cover the bottom of the pan.
- Sauté the onion and garlic in the same pan until translucent.
- Add- in the carrot, red bell pepper, string beans, and finally, corn, cooking each until just heated through.
- Season to taste with salt and pepper.
- Transfer to bowl with macaroni.
- Heat the cream in the same pan over low heat.
- Add- in the cream cheese, and stir until melted.
- Season with salt and ground pepper, to taste.
- Pour over macaroni, and toss with bacon to coat.
- Season to taste, and serve while warm. Enjoy!
IMAGE: tasteofhomecooking.blogspot.com
Also try: Chicken Macaroni Salad
