Ingredients
1/2 cup shredded cheddar cheese
3 tablespoons 2% milk
2 tablespoons cream cheese
1 tablespoon butter
Dash salt
Dash pepper
3/4 cup cooked elbow macaroni
1/4 cup bacon bits
1 tube (8 ounces) refrigerated crescent rolls
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Stainless press for hard cheeses — cheddar, gouda, manchego
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Preheat oven to 375°. Place first six ingredients in a microwave-safe bowl; microwave on high until blended, about 1 minute, stirring every 30 seconds. Stir in macaroni and bacon bits. Refrigerate 5 minutes. Unroll crescent dough and separate into eight triangles. Place 2 tablespoons macaroni mixture on wide end of each triangle. Roll into crescents; place on an ungreased . Bake until golden brown, 10-13 minutes. Serve warm.