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- Macros For The Whole Panini
-
Calories:
457 -
Carbs:
74g -
Fat:
8g -
Protein:
20g
Ingredients
224g Elbow Pasta
360ml Unsweetened Almond Milk
40g All Purpose Flour
10g Nutritional Yeast
40g Yellow Mustard (optional)
90g Part Skim Mozzarella
90g 2% Sharp Cheddar Cheese
4 Slices Center Cut Bacon
2 Slices of Bread of your choice (mine was Sourdough and had 40g Carbs for 2 Slices)
1/6th of Bacon Mac & Cheese Recipe
Directions
1. Spray your stove top pan with non stick cooking spray and add your slices of bacon to it with the burner off. Then turn your burner on a 6/10 heat. Cook on each side till golden and crispy. Add bacon to paper towels to help them crisp up while cooling.
2. Next, add water to your stove top pot and bring to a boil. 6/10 heat should do fine with achieving this. Once boiling, add your macaroni and cook for about 6-8 minutes. Use colander and drain macaroni and see to the side.
3. Now take that same pot and add back to the burner. Add your almond milk, flour, nutritional yeast and yellow mustard. Mix until you have no clumps and it has thickened up. Now add your mozzarella and cheddar cheeses to the pot. Mix together till you have a thick cheese sauce.
4. Add your macaroni and mix. Then add your crushed bacon and mix together. And then BOOM it’s time to put together your panini!
5. Lay down one of your slices of bread and add your mac & cheese to it. Now add your top slice and press it down on top to help bring all the ingredients together.
6. Preheat your stovetop pan to a 6/10 heat and spray with non stick cooking spray. Then add your panini to the pan and add your burger press on top to help with the toasting of the panini. Flip after 3-4 minutes. Repeat this process for the other side.
7. Once done, slice in half and enjoy!