Cheesy Bacon Alfredo Shells
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
579 kcal
-
Course
Main Course
-
Cuisine
Italian
Cheesy Bacon Alfredo Shells
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Super Cheesy Bacon Alfredo Shells in a creamy alfredo sauce, topped with crispy bacon and ready in just 30 minutes!
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Ingredients
- 12 ounces pasta shells (medium size)
- 3 tablespoons butter
- 4 tablespoons flour
- 3 cups Half & Half or milk, (I used fat free half and half)
- 2 teaspoons garlic powder
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
- 1 cup shredded Parmesan cheese (or Italian blend)
- 4-6 lices Bacon cooked and chopped
Instructions
- Cook pasta shells according to package instructions. Drain and set aside.
- In a large pan or skillet, melt butter over medium heat. Stir in flour until mixture clumps up. Slowly whisk in the milk, working out the lumps as you go. Stir in garlic powder, salt, and pepper. Add cheese and stir until melted.
- Stir pasta shells into the sauce. Lastly, stir bacon into pasta or sprinkle on top. Serve immediately.
Notes
- Leave out the bacon to make this a vegetarian meal.
Nutrition Information
Show Details
Calories
579kcal
(29%)
Carbohydrates
81g
(27%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
43mg
(14%)
Sodium
1090mg
(45%)
Potassium
510mg
(15%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
534IU
(11%)
Vitamin C
1mg
(1%)
Calcium
520mg
(52%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 1090mg | 45% |
| Potassium | 510mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 520mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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