Dinner tonight is on me.
This is a simple weeknight dinner with an extra layer of flavor: crispy bacon and creamy white beans folded into cheesy baked macaroni. Yes, more white beans — we love them and they add great texture and heartiness to pasta.
My partner often makes a batch of this for lunches because it reheats beautifully and is filling. It’s one of those dishes that doubles as an easy dinner and a convenient make-ahead lunch. When I make it for dinner I sometimes miss out because it disappears quickly during the week.
Just one look at this bubbly, cheesy pan and you know comfort food is on the table.
This recipe highlights a few favorite pantry items. I use DeLallo whole wheat elbow pasta for a nuttier, heartier base and their Spicy Arrabbiata sauce for a bright, slightly zippy tomato flavor that plays nicely with the cheese and bacon. If you prefer less heat, a regular marinara or tomato basil sauce works great, especially when cooking for kids or anyone sensitive to spice.
P.S. If you like, choose a milder sauce for family meals. The tomato-forward jars are what made me a tomato-sauce convert — they’re that good.
Cheesy Baked Macaroni with White Beans and Bacon
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Ingredients
- 1 pound DeLallo organic whole wheat elbow pasta
- ½ pound bacon chopped
- 2 garlic cloves minced
- 1 can white beans drained and rinsed
- 1 jar DeLallo Pomodoro Fresco Spicy Arrabbiata pasta sauce
- ¼ cup finely grated parmesan cheese plus more for topping
- 2 tablespoons chopped fresh basil
- 8 ounces provolone cheese freshly grated
- fresh basil and oregano leaves for topping
Instructions
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Preheat the oven to 375°F. Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente.
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While the pasta cooks, heat an oven-safe skillet or pot over medium-low. Add the bacon and cook until completely crispy and the fat is rendered. Remove most of the bacon grease with a spoon, leaving just a little to coat the pan.
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Stir the cooked pasta and white beans into the skillet. Add the jar of spicy arrabbiata sauce, the parmesan cheese, and a few torn basil leaves. Mix until combined, then top evenly with the shredded provolone.
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Bake for 10 to 15 minutes, until the cheese is melted and bubbly. Finish with extra parmesan and fresh herb leaves, then serve warm.
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Look at that CHEESE. Dead.