Vegetarian Challenge Day 5: Baked Mac & Cheese

Bryce’s vegetarian challenge

Day 5!

Croissant with blackberry jam & lemon curd
(p.s. I always have a cup of coffee with breakfast, so just assume I’m drinking one of those too. Every. Day.)

Baked Mac & Cheese

Leftover Spaghetti al Limone, with green beans, pineapple, & carrots with dill dip. (I had to up my fruit & veggie intake!)

Baked Mac & Cheese

This is a modified version of the recipe that I found on a can of Creamy Three Cheese Cooking Sauce from Progresso Recipe Starters, because the original recipe is Bacon Mac & Cheese.


  • 3 Cups cooked penne pasta (10oz)
  • 1 can (18oz) Progresso Recipe Starters creamy three cheese cooking sauce
  • 1/2 C Milk
  • 1/4 Tsp chopped garlic in water (from jar) or 1 clove garlic, finely chopped
  • 1 1/2 Cups shredded sharp Cheddar cheese (6oz)
  • 2oz American cheese loaf, shredded (1/2 cup) **I didn’t know what “cheese loaf” was (probably Velveeta) but I didn’t like the sound of it, so I bought a bag of Mac & Cheese variety shredded cheese which had cheddar, american, and swiss mixed together.
  • 1 bag (2.5oz) cooked real bacon pieces or bits
  • 1/2 Cup diced red pepper, if desired
  • I also added 1/4 diced green onions
  • Garnish with bread crumbs, if desired


  1. Heat oven to 400 degrees F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package (I chose veggie penne pasta by Barilla)
  2. Meanwhile, in 3-quart saucepan, heat Recipe Starters cooking sauce, milk, and garlic to boiling. Stir occasionally to prevent scalding. Remove from heat; stir in cheeses until melted. Stir in pasta, bacon (or green onion if you’re me), and bell pepper. Spoon into casserole. 
  3. Bake uncovered 20 minutes or until edges are bubble. Sprinkle with bread crumbs.

Makes 6 servings.



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Categories: Lady Talk Forum, The Spread (Food), Welcome!


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