Bacon Kale And Tomato Mac And Cheese Recipes

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BACON & TOMATO MACARONI 'N CHEESE



Bacon & Tomato Macaroni 'N Cheese image

Bacon mac and cheese takes the flavors of a classic sandwich and a favorite comfort food and combines them in this hearty dish.

Provided by Land O'Lakes

Categories     Casserole     Lunch     Cheese     Tomato     Bacon     Macaroni and cheese     Pasta and noodles     Main Course     Pork     Meat, poultry, and seafood     Vegetable     Dairy     Main Course

Yield 8 servings

Number Of Ingredients 13

12 ounces (3 cups) uncooked dried elbow macaroni
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1 1/2 cups milk
8 ounces (2 cups) Land O Lakes® Deli American cut into 1/2-inch cubes
8 ounces (2 cups) shredded sharp Cheddar cheese
1 medium (1 cup) tomato, seeded, chopped
4 slices (1/3 cup) crisply cooked bacon
1/4 cup coarsely chopped fresh parsley
Crumbled bacon, if desired

Steps:

  • Cook macaroni according to package directions; drain.
  • Melt Butter with Olive Oil & Sea Salt in 3-quart saucepan over medium heat until sizzling; stir in flour, salt, nutmeg and ground red pepper. Continue cooking, stirring constantly, 1-2 minutes or until mixture is bubbly and very lightly browned. Add milk, 1/4 cup at a time, stirring constantly, 5-7 minutes or until mixture is thickened. Add cheeses; stir until melted and sauce is smooth. Add cooked macaroni, tomato, 1/3 cup crumbled bacon and parsley; stir until well mixed.
  • Garnish with additional crumbled bacon, if desired.

Nutrition Facts : Calories 480 calories, Fat 27 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 880 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Sugar grams, Protein 21 grams

BACON, KALE AND TOMATO MAC AND CHEESE



Bacon, Kale and Tomato Mac and Cheese image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

5 slices bacon
1/4 cup butter
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups milk
2 cups shredded white sharp Cheddar cheese (8 oz)
1 1/2 cups uncooked elbow macaroni (6 oz)
1 cup finely chopped fresh kale or spinach, stems removed (about 7 oz)
1 can (14.5 oz) fire-roasted diced tomatoes, drained
1 tablespoon butter
1/2 cup plain panko crispy bread crumbs

Steps:

  • Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Arrange bacon between sheets of microwavable paper towels on microwavable dinner plate. Microwave on High 3 to 4 minutes or until bacon is crisp. Cool; crumble.
  • In 3-quart saucepan, melt 1/4 cup butter over low heat. Stir in flour, mustard, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Stir in cheese, 1/2 cup at a time, until melted. Remove from heat. Stir in uncooked macaroni. Gently stir in kale, tomatoes and bacon; pour into casserole.
  • Bake uncovered 15 minutes; stir. (If any macaroni is sticking up above surface, press down with back of spoon.) Meanwhile, in small microwavable bowl, microwave 1 tablespoon butter uncovered on High about 40 seconds or until melted. Stir in bread crumbs.
  • Sprinkle topping over macaroni mixture. Bake 12 to 17 minutes longer or until macaroni is tender when pierced with fork and topping is light golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 540, Carbohydrate 47 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 7 g, TransFat 1 g

HEARTY BACON-KALE MACARONI AND CHEESE



Hearty Bacon-Kale Macaroni and Cheese image

Mac and cheese, the ultimate winter comfort-food dish, is made even more rib-sticking with the addition of smoky bacon and hearty greens. Make it Your Own: Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.

Provided by Tasha DeSerio

Categories     Main Course

Yield 6

Number Of Ingredients 15

1 small garlic clove, mashed into a paste or pressed (optional)
3 Tbs. unsalted butter, melted
2 cups coarse, fresh breadcrumbs, lightly toasted
Kosher salt
2 Tbs. finely grated Parmigiano-Reggiano (optional)
4 Tbs. unsalted butter
1/4 cup all-purpose flour
3-1/2 cups whole milk
5 oz. finely grated Cantal
5 oz. finely grated fontina
1 cup finely grated Parmigiano-Reggiano
Kosher salt
1 lb. mostaccioli pasta
2 cups sautéed, drained and chopped kale
1/2 cup diced, cooked bacon

Steps:

  • If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.
  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes-the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.
  • Turn off the heat and gently whisk in the Cantal, fontina, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.
  • Bring a large pot of well-salted water to a boil over high heat. Add the mostaccioli and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.
  • Add the cheese sauce, kale, and bacon to the pasta and gently stir to combine. Transfer the pasta mixture to a 9×13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Nutrition Facts : ServingSize 6, Calories 850 kcal, Fat 370 kcal, SaturatedFat 24 g, TransFat 42 g, Carbohydrate 79 g, Fiber 5 g, Protein 38 g, Cholesterol 115 mg, Sodium 1400 mg, UnsaturatedFat 12.5 g

MACARONI AND CHEESE WITH KALE



Macaroni and Cheese with Kale image

Give classic mac and cheese a healthy makeover with the addition of sauteed kale.

Provided by Food Network Kitchen

Time 1h5m

Yield 8-12

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 large bunch of kale, stems discarded, leaves roughly chopped (about 8 cups)
4 garlic cloves, finely chopped
2 1/2 cups half-and-half
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce block sharp Cheddar, grated
1 cup grated Havarti cheese
1 cup panko bread crumbs

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 3/4 cups of the cooking water and then drain. Set aside.
  • Heat 3 tablespoons oil in a large saucepan over medium heat. Add the kale and garlic and cook, stirring, until the kale begins to wilt. Add 1/2 cup of water, 3/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the kale wilts and is crisp-tender, about 3 minutes. Transfer to a bowl and set aside.
  • Carefully wipe out the saucepan. Bring the half-and-half, cayenne and nutmeg to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Havarti cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
  • Add the cooked pasta and reserved cooking water to the sauce and stir to combine. Stir in the kale and season with additional salt and pepper. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.

BACON AND KALE STRATA WITH SUNDRIED TOMATOES



Bacon and Kale Strata with Sundried Tomatoes image

This cheese and bread casserole is filled with bacon, kale and sundried tomatoes.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 10

1 tablespoon unsalted butter, at room temperature, for buttering the baking dish
10 slices thick-cut bacon, finely chopped
1 bunch Tuscan kale, tough stem removed and leaves chopped
Kosher salt and freshly ground black pepper
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf semolina bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Monterey jack cheese
1/2 cup sundried tomatoes packed in oil, drained, patted dry, and chopped

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Put the bacon in a large cold skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but about 2 tablespoons of the bacon drippings. Increase the heat to medium high, add the kale and cook, stirring occasionally, until tender, about 5 minutes. Set aside.
  • Whisk the half-and-half, Parmesan and eggs together in a bowl with 1 1/2 teaspoons salt and a few grinds of pepper.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the cheese, followed by the bacon, kale and sundried tomatoes. Cover with the remaining bread cubes and pour the custard evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
  • On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup of cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let rest 5 minutes before serving.

TOMATO BACON GRILLED CHEESE



Tomato Bacon Grilled Cheese image

A yummy meal that you and your kids will love! A simple golden brown grilled cheese sandwich with the twist of bacon and tomato. Hope you enjoy!

Provided by MISSY189

Categories     Meat and Poultry Recipes     Pork

Yield 4

Number Of Ingredients 5

8 slices bacon
¼ cup butter, softened
8 slices white bread
8 slices American cheese
8 slices tomato

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
  • Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

Nutrition Facts : Calories 557 calories, Carbohydrate 28.6 g, Cholesterol 104.1 mg, Fat 38.7 g, Fiber 1.8 g, Protein 23.8 g, SaturatedFat 21.4 g, Sodium 1696.1 mg, Sugar 3.9 g

MACARONI AND CHEESE WITH BACON AND TOMATO



Macaroni and Cheese with Bacon and Tomato image

Make and share this Macaroni and Cheese with Bacon and Tomato recipe from Food.com.

Provided by seahorse73

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 cup breadcrumbs, divided
1 lb penne pasta
2 tablespoons unsalted butter
3 tablespoons flour
1/8 teaspoon nutmeg
1 quart milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 lb shredded gruyere cheese
1/2 lb cheddar cheese
3 ripe plum tomatoes, diced
1 lb bacon, cooked and crumbled
3 tablespoons olive oil

Steps:

  • Heat oven to 350 degrees F.
  • Generously butter a 1/12 quart baking dish.
  • Add 1/4 cup of the bread crumbs; shake to coat dish evenly.
  • Heat large pot of salted water to a boil.
  • Cook pasta until al dente, about 7 minutes.
  • Drain.
  • Place in large bowl.
  • Melt butter in large saucepan.
  • Whisk inflour; cook, stirring, 2 minutes.
  • Add nutmeg; cook 1 minute.
  • Whisk in milk all at once.
  • Heat to boil; simmer, stirring, 5 minutes.
  • Season with salt and pepper.
  • Remove from heat; stir in cheeses until melted.
  • Add sauce to pasta, mix well.
  • Spoon 1/2 mixture into prepared baking dish.
  • Add tomatoes and bacon in an even layer.
  • Top with remaining macaroni mixture.
  • Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl.
  • Sprinkle over macaroni.
  • Bake until golden and bubbly, about 45 minutes.

Nutrition Facts : Calories 898.4, Fat 58.4, SaturatedFat 25.5, Cholesterol 124.3, Sodium 1026.8, Carbohydrate 62.2, Fiber 7.1, Sugar 1.5, Protein 32.2

MACARONI WITH BACON & TOMATOES



Macaroni With Bacon & Tomatoes image

This is a Recipe my Grams used to make. Fairly simple yet tasty. She never used measurements so I'm just gonna list them as what I think they are. As always taste, taste, taste, and adjust accordingly to your preference.

Provided by GOODCOOK1976

Categories     Weeknight

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb macaroni
1 lb bacon, cut into . 5 inch pieces
2 onions, chopped
1 (28 ounce) can tomatoes
1 teaspoon salt
1 tablespoon dried dill
1 tablespoon garlic powder
pepper

Steps:

  • Fry up bacon and onions.
  • Add can of tomatoes and squash.
  • Bring to simmer then cook for 1/2 hours.
  • Add salt, pepper, dill and garlic powder let it simmer
  • Cook macaroni When done add to tomato bacon mixture.

Nutrition Facts : Calories 1010.3, Fat 53.3, SaturatedFat 17.4, Cholesterol 77.1, Sodium 1548.1, Carbohydrate 101, Fiber 7.3, Sugar 10.7, Protein 30.9

BACON & TOMATO MAC



Bacon & Tomato Mac image

Need a leg up at dinnertime? Start with mac and cheese, add ready-to-serve bacon and round it out with a chopped tomato.

Provided by My Food and Family

Categories     Meal Recipes

Time 15m

Yield 4 servings

Number Of Ingredients 3

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
6 slices OSCAR MAYER Fully Cooked Bacon, chopped
1 tomato, chopped

Steps:

  • Prepare Dinner as directed on package.
  • Stir in bacon and tomatoes.

Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1050 mg, Carbohydrate 47 g, Fiber 2 g, Sugar 5 g, Protein 15 g

BACON, LEEK, AND TOMATO MACARONI AND CHEESE



Bacon, Leek, and Tomato Macaroni and Cheese image

Surprising twist to a family classic! White cheese, bacon, and leeks. Yes, leeks--a less tangy onion! And this is a one-pot meal! No draining of the water. Super fun, quick, easy, and yummy!

Provided by dawn2376

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 6

Number Of Ingredients 10

5 cups water
8 slices bacon, cut crosswise into thin strips
1 (16 ounce) package elbow macaroni
1 (8 ounce) package sharp white Cheddar cheese, shredded
½ (8 ounce) package cream cheese
3 ounces Parmesan cheese, grated, or more to taste
1 tablespoon salt
½ teaspoon ground black pepper
1 large leek
3 large plum tomatoes

Steps:

  • Bring water to a boil in an 8-quart stockpot.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
  • Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
  • While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
  • Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
  • Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.

Nutrition Facts : Calories 641.7 calories, Carbohydrate 62.5 g, Cholesterol 85.6 mg, Fat 29.3 g, Fiber 3.3 g, Protein 31.1 g, SaturatedFat 16.3 g, Sodium 1964.9 mg, Sugar 4.3 g

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