The South meets Italy in this classic baked casserole. Baked macaroni and cheese with marinara sauce and Randall Great Northern Beans is comfort food for a cold winter night. The bacon will impart a nice smoky undertone. Pair with a green or Caesar salad and crusty bread for an easy weeknight dinner.
• 1 pound of elbow pasta
• ½ pound bacon, chopped
• 2 garlic cloves, minced
• 1 cup Randall Great Northern Beans, drained
• 1 24 oz jar of marinara sauce
• ¼ cup finely grated parmesan cheese plus more for topping
• 2 Tbsp of fresh basil, chopped, or 1 Tbsp of dried basil
• 8 oz of provolone cheese, freshly grated
Preheat your oven to 375 degrees F. Bring a pot of salted water to a boil for the pasta and cook according to the directions.
While the pasta is cooking, heat an oven-safe skillet over medium-low heat. Add the bacon and cook it until it’s completely crispy and the fat is rendered.
Once crispy, remove almost all of the bacon grease from the skillet with a spoon (just set it aside in a bowl to save or firm up to throw away).
Add the cooked pasta, Randall Great Northern Beans, and marinara sauce.
Stir in the parmesan cheese and basil.
Top with the provolone cheese.
Bake in the oven for 10 to 15 minutes, until the cheese is melty and bubbly. Add extra parmesan on top. Serve!
Recipe inspired by and picture courtesy of How Sweet Eats.