BAKED MAC AND CHEESE WITH BACON
There are few dishes more comforting and indulgent than mac and cheese, and this version will become your new go-to. Mac and cheese may seem straightforward, but in an all-star mac, each component is carefully considered and intentionally chosen to build a creamy, melty pasta bake. Master each element of the dish with this winning recipe.It all starts with the noodles, and in this recipe, we use large elbow macaroni noodles. They're a bit thicker than your average elbows, so they catch more of that creamy cheese sauce (and the exposed ends crisp up beautifully when baked).At the core of any good mac and cheese is a winning blend of cheeses; this recipe calls for three different types of cheese, each one serving a distinct purpose. Extra-sharp Cheddar brings that punch of sharp cheesy flavor and coveted orange color; Parmesan makes an appearance in the breadcrumb topping, bringing a natural bite of salt and crisping up beautifully. Then, for the third cheese, have your pick of Monterey Jack, provolone, or mozzarella, all white cheeses that bring creaminess and that stretchy, cheese-pull texture we look for in any high-quality mac.At the base of the cheese sauce is a roux-a mixture of butter and flour-and we incorporate mustard powder to bring salty, earthy tang. Then, to kick this mac and cheese up a notch, we add crumbled bacon to the breadcrumb crust and mixed directly into the pasta bake.From Skillet Cauliflower Mac to Macaroni Pie, there are countless ways to reinvent this comforting dish. But before you get really creative, it's important to master the basics. This Creamy Baked Macaroni and Cheese with Bacon is an excellent, extra-indulgent recipe to keep in your rotation-it's sure to please a family or a crowd.
Provided by Nancie McDermott
Categories Macaroni
Time 1h10m
Yield Serves 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Bring 3 quarts water to a boil over high in a large stock-pot. Stir in pasta and 1 tablespoon of the salt, and return to a boil. Cook, stirring occasionally, until pasta is tender but still firm, about 6 minutes. Reserve and set aside 2 cups cooking water, and then drain the pasta. Return pasta to pot, and remove from heat. Cover to keep warm.
- Generously butter a 13- x 9-inch baking dish, and set aside. Toss together breadcrumbs; Parmesan cheese; and half of the cooked, crumbled bacon in a bowl, and set aside. Stir together flour, pepper, mustard, and remaining 1 1/2 teaspoons salt in a small bowl. Heat milk and buttermilk in a medium saucepan over medium, undisturbed, until barely steaming but not boiling, 4 to 5 minutes. Set aside.
- Melt butter in a large heavy saucepan over medium-high. Add flour mixture. Cook, whisking often, until mixture is smooth and thick and has a delicate golden color and toasted aroma, about 2 minutes. Slowly whisk in warm milk mixture. Bring to a boil over high. Cook, stirring often, until thickened to the texture of cream, about 3 minutes.
- Stir shredded Cheddar and Monterey Jack cheeses into milk mixture, and remove from heat. Stir in beaten eggs until mixture forms a smooth sauce.
- Uncover cooked pasta, and stir. (If pasta sticks together, stir in reserved warm cooking water, and drain again.) Stir cheese mixture and remaining bacon into drained pasta in stockpot.
- Transfer pasta mixture to prepared baking dish, and sprinkle evenly with breadcrumb mixture. Bake in preheated oven until firm, puffed up, and lightly browned, 35 to 40 minutes. Serve hot or warm.
MAC 'N CHEESE WITH BACON AND CHEESE
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
- Preheat the oven to 400 degrees F.
- In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
- While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
- To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
EASY WEEKNIGHT MAC AND CHEESE 4 WAYS
A classic, creamy macaroni and cheese. Take it to the next level with Almond Breeze almondmilk and delicious toppings the whole family will love.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 35m
Yield 8
Number Of Ingredients 24
Steps:
- Cook elbow macaroni according to package directions, about 8 minutes.
- While macaroni is cooking, melt butter over medium heat in a large saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk in Almond Breeze almondmilk and stock and bring to a simmer, stirring frequently. Stir in mustard, onion powder, and garlic salt.
- Add cheese a little at a time, cooking and stirring until melted before adding more. Season with pepper. Drain macaroni well and stir in. Cook for 5 minutes more, stirring occasionally.
- For Sausage and Pepper topping: Cook sausage and onion in a medium skillet over medium-high heat, stirring frequently, until sausage is browned and onion is soft, about 5 minutes. Stir in bell pepper and thyme; cook and stir for 2 minutes more to soften peppers. Serve over hot Weeknight Mac and Cheese.
- For Riced Veggie and Bacon topping: Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, stirring frequently. Add bacon and cook for 2 minutes more. Stir in riced veggies; cook and stir for 2 to 3 minutes to soften. Season with garlic salt. Serve over hot Weeknight Mac and Cheese.
- For Pepperoni and Veggie Pizza topping: Heat oil in a large skillet over medium-high heat. Add onion and pepperoni and cook until both are lightly browned, stirring frequently, about 5 minutes. Stir in bell pepper; cook and stir for 2 minutes to soften. Stir in olives, if desired. Spoon over hot Weeknight Mac and Cheese.
CHEDDAR-BACON MAC AND CHEESE
Creamy, cheesy, and quick . . . it's everything you need.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F.
- Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted.
- Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 30 g, Cholesterol 59.9 mg, Fat 21.8 g, Fiber 1.1 g, Protein 16.5 g, SaturatedFat 13.5 g, Sodium 411.3 mg, Sugar 4.7 g
BACON BURGER MAC 'N' CHEESE
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta shy of al dente, 5 to 6 minutes.
- While the water comes to a boil, heat the EVOO in a Dutch oven or deep skillet over medium-high heat. Add the bacon and crisp. Remove the bacon with a slotted spoon and remove some of the drippings, leaving a thin layer. Add the beef, brown and crumble, but leave a few larger pieces. Season with salt and pepper. Once the beef has caramelized, add the onions and cook to tender. Add the stock and Worcestershire, then reduce the heat to low.
- In a saucepot over medium to medium-high heat, melt the butter. Whisk in the flour, cook 1 minute. Whisk in the milk and season with salt and pepper. Thicken to coat the back of a spoon. Stir in the cheese. When the cheese has melted into the sauce, stir in the mustard, ketchup, relish and hot sauce. Combine the pasta with the sauce and fold in the meat. Place in a large casserole dish. Cool and store for a make-ahead meal.
- To serve, preheat the oven to 375 degrees F. Bring the casserole to room temp then bake until brown and bubbly on top and golden at edges, 45 to 50 minutes.
EASY WEEKNIGHT BACON MAC 'N CHEESE
Make and share this Easy Weeknight Bacon Mac 'n Cheese recipe from Food.com.
Provided by Progresso Recipe St
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, heat cooking sauce, milk and garlic to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta, bacon and bell pepper. Spoon into casserole.
- Bake uncovered 20 minutes or until edges are bubbly. Sprinkle with bread crumbs.
Nutrition Facts : Calories 349.9, Fat 13.6, SaturatedFat 8, Cholesterol 38.6, Sodium 280.3, Carbohydrate 44.5, Fiber 6, Sugar 0.7, Protein 13.6
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