Bacon Mac N Cheese Pot Pie Recipe By Tasty

MAC 'N CHEESE WITH BACON AND CHEESE

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.

BACON MAC 'N' CHEESE POT PIE RECIPE BY TASTY

Steps:

• In a large pot or skillet, add 2 cups (470ml) of milk, pasta, salt, and pepper. Bring it to boil, stirring constantly so the milk and pasta do not burn.
• When the liquid is evaporated halfway, add the rest of the milk. Stir until pasta is al dente. Add shredded cheeses and mix until melted.
• Take off the heat to prevent mac 'n' cheese from over cooking.
• In a oven-safe ceramic bowl, coat the inside with butter (or oil). Place sliced cheese until the bowl is fully covered.
• Add bacon (or any desired fixins'), and add the pasta to the top.
• Roll or spread out pizza dough to fit the bowl and place over the top.
• In a small bowl, melt butter. Add in garlic powder, salt, and Italian seasoning, then brush on top of dough.
• Bake in a 350°F (180°C) over for 25 minutes.
• Carefully place a plate over the dough and flip the bowl. Use a butter knife or fork to separate from the bowl.
• Sprinkle with parsley for garnish.
• Enjoy!

BLT MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
• Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon from the skillet and set on paper towels to drain excess grease. Reserve 1/4 cup of the bacon grease, and carefully discard any extra or save for another use.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Return 1/4 cup bacon grease to the skillet, adjusting heat if the skillet is too hot. Whisk in flour until smooth. Allow flour mixture to bubble gently and cook, whisking regularly, about 1 minute. Whisk in canned tomatoes with liquid and milk. Whisk until smooth and mixture is bubbly and thickened, 3 to 5 minutes. If mixture is too thick, thin with a little more milk.
• Stir in Cheddar cheese and stir until cheese has melted into the sauce. Thin with a little bit of milk if needed. Taste mixture and season with salt and pepper. Stir grape tomatoes and broccoli into the sauce. Add cooked and drained noodles and stir gently to coat. Fill mixture into the prepared baking dish. Sprinkle with bacon pieces.
• Bake in the preheated oven until top is bubbly and broccoli is crisp-tender, 20 to 30 minutes. Toss arugula with some lemon juice and serve atop the mac and cheese.

BAKED BACON MACARONI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 8x8-inch casserole dish with cooking oil.
• Prepare Macaroni & Cheese according to package directions. Stir in cream cheese and Cheddar cheese. Add broccoli. Pour mixture into prepared baking dish.
• Combine panko and bacon crumbles; sprinkle over the mac & cheese.
• Bake until topping is golden brown, 20 to 25 minutes.

BACON POT PIE

Steps:

• Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

BACON MAC 'N CHEESE CORNBREAD SKILLET

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.

ONE-POT BACON MAC & CHEESE

Steps:

• Add bacon to a 5 1/2 quart Dutch oven over medium-heat and cook, stirring, until crispy. Remove bacon with a slotted spoon and set aside.
• Add pasta to pot with the rendered bacon fat. Add 4 cups water and one teaspoon salt. Bring to a boil over high heat and cook, stirring frequently, until pasta is just tender and a small amount of water still remains, about 7 minutes.
• Add mozzarella, cheddar, fontina, cream cheese, milk, butter, mustard powder, and cayenne. Reduce heat to low, stirring until cheese is melted. Season to taste with salt and pepper. Remove from heat and serve immediately, garnished with reserved bacon, chives, and additional cayenne, if desired.