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- Preparing Time: 55 minutes
- Total Time: -
- Served Person: 8
- 1 cup grated mozzarella cheese
- 2 large onions, chopped
- 1 pound bacon, chopped, or more to taste
- 5 ripe tomatoes, roughly grated
- 1 (16 ounce) package elbow macaroni, or more to taste
- 4 cups grated cheddar cheese, divided
- Carbohydrate 50.3
- Cholesterol 89
- Fat 29.8
- Protein 32.9
- Sodium 878
- Calories 604 calories;
Cook and stir bacon and onions in a skillet over medium heat until bacon is crisp and onions are softened, 10 to 15 minutes. Add tomatoes to skillet; cook and stir until liquid is evaporated, 5 to 10 minutes. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return pasta to pot. Preheat oven to 355 degrees F (180 degrees C). Stir 3 cups Cheddar cheese into the tomato mixture until cheese is melted and sauce is thickened, about 5 minutes. Mix sauce into pasta. Pour pasta mixture into a 9x13-inch baking dish and top with remaining Cheddar cheese and mozzarella cheese. Bake in the preheated oven until cheese is golden brown and crisp, about 15 minutes.
