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Bacon Mac and Cheese

We did not skimp with this mac and cheese recipe! We added bacon and our Edamame Green Goddess for an herby touch. This recipe is perfect for Fall! Whether you’re having friends over, or simply want a bowl of cheesy goodness. This recipe is for you!

Chef Tip: Make sure to cook your pasta al dente! That way, when it bakes off in the oven it’ll be perfect.


  • 1 lb. elbow macaroni

  • Salt

  • 1 cup heavy cream

  • ½ cup milk

  • 2 cups grated cheese (we used Monterey jack and smoked cheddar)

  • 6 rashers of bacon, cooked and cut into small bites

  • Haven’s Kitchen Edamame Green Goddess

  • Butter

  • Small block of parmesan cheese

  • ½ cup breadcrumbs



Preheat the oven to 400 F


Cook the pasta in heavily salted boiling water in a large pot. When the pasta is al dente, drain away the water reserving about 1 cup of the pasta cooking water


Pour the hot cooking water, milk, cream into the cooked pasta and mix until the pasta is evenly coated with the liquid. Add the grated cheese, bacon and the Edamame Green Goddess and mix once again


Toss breadcrumbs with a bit of butter or olive oil, and set aside. Then, transfer the pasta to a buttered baking dish and top it off with grated parmesan cheese and the breadcrumbs


Bake until the cheese starts to turn golden brown, and the sauce starts bubbling


Edamame Green Goddess

Our vegan take on a creamy, herby classic. Starring basil and mint, with pops of lime juice & Serrano pepper. Gluten-free. Vegan, Non-GMO, &…

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