Bacon Mac N Cheese Cornbread Skillet Recipes

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BACON MAC 'N CHEESE CORNBREAD SKILLET



Bacon Mac 'N Cheese Cornbread Skillet image

My cast-iron skillet is a workhorse in my kitchen. I just love it for cooking and baking. And this cast-iron mac and cheese recipe can be served as a main dish or as a smaller-portion side. -Lisa Keys, Kennett Square, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

1-3/4 cups uncooked elbow macaroni
8 bacon strips, chopped
1 cup shredded smoked Gouda or cheddar cheese
1 cup shredded pepper jack cheese
4 ounces cream cheese, cubed
6 large eggs, divided use
3 cups 2% milk, divided
4 green onions, chopped
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 teaspoon smoked paprika
Additional green onions

Steps:

  • Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, in a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoons in pan. , Drain macaroni; add macaroni to drippings. Stir in shredded cheeses and cream cheese; cook and stir over medium heat until cheese is melted, 2-3 minutes. Whisk 2 eggs, 1 cup milk, green onions, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; pour into skillet. Cook and stir until slightly thickened, 3-4 minutes. Remove from the heat., Reserve 1/4 cup bacon for topping; sprinkle remaining bacon over macaroni. Place cornbread mix, paprika, remaining 4 eggs, 2 cups milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a blender; cover and process until smooth. Pour over bacon., Bake until puffed and golden brown, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with reserved 1/4 cup bacon and additional green onions.

Nutrition Facts : Calories 497 calories, Fat 27g fat (13g saturated fat), Cholesterol 203mg cholesterol, Sodium 978mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 3g fiber), Protein 23g protein.

MAC 'N CHEESE WITH BACON AND CHEESE



Mac 'N Cheese with Bacon and Cheese image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme

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.

SKILLET BACON MAC AND CHEESE



Skillet Bacon Mac and Cheese image

Provided by Kelsey Nixon

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

Bechamel sauce, recipe follows
1 pound dry pasta (recommended: elbow macaroni, shells, penne, etc.)
1 teaspoon dry mustard, or to taste
1/4 teaspoon ground cayenne pepper
2 cups grated sharp Cheddar cheese
1 cup grated Gruyere cheese
1 cup, plus 1/2 cup grated Parmesan cheese
1 cup milk
1/4 cup heavy cream
1 1/2 cups panko (Japanese) bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat
1/4 cup unsalted butter
1/4 cup flour
3 cups hot whole milk
1/4 teaspoon nutmeg
Salt and freshly ground pepper, to taste

Steps:

  • Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.
  • Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F.
  • Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.
  • In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.
  • Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.
  • Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
  • To make the Bechamel:
  • Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
  • Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

BACON MACARONI AND CHEESE



Bacon Macaroni and Cheese image

Crisp bacon and Gouda instantly infuse the classic comfort-food dish with rich, smoky flavor. The best part? Everything is made in one pot. Try our four delicious variations next: Classic Mac, Mushroom-Fontina Mac, Jalapeno Mac, and Primavera Mac.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 11

8 slices bacon
6 tablespoons unsalted butter
1 cup fresh breadcrumbs
1/4 cup grated Parmesan
1/2 cup unbleached all-purpose flour
6 cups 2-percent milk
3/4 pound elbow macaroni
3 cups grated Gouda
1 cup grated Gruyere
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper

Steps:

  • Cook bacon until crisp. Remove from skillet and crumble (discard bacon fat).
  • Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
  • Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the bacon and mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

Nutrition Facts : Calories 673 g, Fat 36 g, Fiber 3 g, Protein 34 g, SaturatedFat 20 g

CHEESY BACON JALAPENO SKILLET CORNBREAD



Cheesy Bacon Jalapeno Skillet Cornbread image

After some trial and error, this is by far my favorite cornbread recipe. It's spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn't use buttermilk because I hate buying it just for cornbread. And it's gluten-free.

Provided by Megan

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 6

Number Of Ingredients 12

4 slices bacon
3 jalapeno peppers, minced
1 cup yellow cornmeal
1 cup skim milk
¾ cup gluten-free flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs
¼ cup butter, melted
1 cup shredded pepperjack cheese, divided
5 green onions, chopped

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
  • Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
  • Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
  • Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
  • Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 39.8 g, Cholesterol 113.3 mg, Fat 20 g, Fiber 3.1 g, Protein 14.2 g, SaturatedFat 10.2 g, Sodium 808.4 mg, Sugar 7.8 g

CHEDDAR-BACON MAC AND CHEESE



Cheddar-Bacon Mac and Cheese image

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

1 ¾ cups elbow macaroni, uncooked
3 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

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 CHEESEBURGER MACARONI SKILLET



Bacon Cheeseburger Macaroni Skillet image

I have found a great recipe! I can't believe that each bite tastes just like a bacon cheeseburger. Always a hit with the family. I also add in some ketchup to the sauce as we're ketchup fanatics!

Provided by Mama_Jennie

Categories     Kid Friendly

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces macaroni
1/2 cup onion, chopped
1 lb ground beef
1 (10 3/4 ounce) can tomato soup, undiluted
6 slices bacon, chopped
1 cup cheddar cheese, shredded
salt (optional)
pepper (optional)
ketchup (optional)

Steps:

  • Cook pasta according to package directions.
  • Cook bacon & drain on paper towels. Discard drippings.
  • Cook onion in the same pan you cooked the bacon in and cook ground beef until no longer pink.
  • Drain pasta and add to the skillet. Also add bacon, tomato soup, cheese, and ketchup (to suite your tastes).
  • Mix thoroughly until cheese is melted. Add salt & pepper to suite your tastes.
  • Serve with salad. Enjoy!

Nutrition Facts : Calories 677.8, Fat 33.1, SaturatedFat 14.7, Cholesterol 114.9, Sodium 649, Carbohydrate 55.1, Fiber 3.1, Sugar 8.7, Protein 38.4

CORN AND BACON MAC & CHEESE



Corn and Bacon Mac & Cheese image

Already delicious mac and cheese gets special treatment when you add crumbled bacon and canned corn with red and green peppers.

Provided by My Food and Family

Categories     Meal Recipes

Time 20m

Yield 8 servings

Number Of Ingredients 3

2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 can (11 oz.) corn with red and green bell peppers, drained

Steps:

  • Prepare Dinners in large saucepan as directed on package.
  • Add remaining ingredients; mix lightly. Cook on low heat until heated through.

Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 770 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 6 g, Protein 10 g

SKILLET BACON MAC AND CHEESE



Skillet Bacon Mac and Cheese image

Make and share this Skillet Bacon Mac and Cheese recipe from Food.com.

Provided by Food.com

Categories     Macaroni And Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

bechamel sauce, recipe follows
1 lb dry pasta (recommended ( elbow macaroni, shells, penne, etc.)
1 teaspoon dry mustard (to taste)
1/4 teaspoon ground cayenne pepper
2 cups grated sharp cheddar cheese
1 cup grated gruyere cheese
1 1/2 cups grated parmesan cheese
1 cup milk
1/4 cup heavy cream
1 1/2 cups panko breadcrumbs (Japanese)
2 tablespoons chopped fresh flat-leaf parsley
6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat
1/4 cup unsalted butter
1/4 cup flour
3 cups hot whole milk
1/4 teaspoon nutmeg
salt & freshly ground black pepper, to taste

Steps:

  • Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.
  • Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F.
  • Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.
  • In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.
  • Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.
  • Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
  • Bechamel Sauce:.
  • Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
  • Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

Nutrition Facts : Calories 983.5, Fat 48.7, SaturatedFat 27.8, Cholesterol 138.6, Sodium 1023.5, Carbohydrate 90.1, Fiber 3.9, Sugar 10.4, Protein 44.9

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