Blt Creamy Mac N Cheese Rachael Ray Recipes

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BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)



BLT Creamy Mac 'n' Cheese (Rachael Ray) image

A 30 minute meal from Rachael Ray. A Mac N Cheese for grown-ups. YUM. One of the reviewers on her website said that next time they may add a can of drained diced tomatoes to the top instead of the cherry tomatoes. . .just a thought!

Provided by januarybride

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

salt
1 lb ziti pasta (may sub penne)
extra virgin olive oil, for drizzling (EVOO)
6 slices bacon, chopped
2 leeks, trimmed halved lengthwise and sliced crosswise
2 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
two 3-ounce bricks cream cheese, cut into pieces
1 1/2 cups shredded asiago cheese (may sub parmigiano-reggiano)
1/2 pint cherry tomatoes, quartered
2 cups baby arugula
1 cup basil leaves, torn
1/2 lemon, juice of
drizzle extra virgin olive oil

Steps:

  • Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
  • While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
  • Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
  • In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.

Nutrition Facts : Calories 423.5, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 265.9, Carbohydrate 65.2, Fiber 4.3, Sugar 4.5, Protein 14.2

BLT WITH WELSH RAREBIT MACARONI



BLT with Welsh Rarebit Macaroni image

Provided by Rachael Ray : Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 20

8 slices good quality bacon
Salt
1 pound short-cut whole-wheat or whole-grain pasta
8 thick slices beefsteak tomato
3 tablespoons finely chopped scallions or chives
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
4 slices good quality white bread, crusts trimmed
1 stick butter
A handful flat-leaf parsley, chopped
2 large cloves garlic, finely chopped
1 tablespoon hot sauce
1 1/2 tablespoons dry mustard (recommended: Colman's)
3 tablespoons all-purpose flour
1 teaspoon lemon juice
1 generous tablespoon Worcestershire sauce
1 cup ale
1 cup beef or chicken stock
2 1/2 cups shredded extra-sharp yellow Cheddar
2 bundles or about 4 cups loosely packed upland cress or watercress, trimmed and stemmed and washed

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange 2 cooling racks on baking sheets and arrange the bacon on 1 of them. Bacon may also be baked on a slotted broiler pan. Bake the bacon until crisp, about 12 to 15 minutes. Remove the bacon to paper towels to drain.
  • Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Undercook the pasta by 1 to 2 minutes, until just shy of al dente. Drain and set aside.
  • While the water comes to a boil, arrange the sliced tomatoes on the second baking rack. Sprinkle with chives, salt and pepper, to taste, and a drizzle of extra-virgin olive oil. Roast them for about 20 minutes. Switch the oven to broil when you remove tomatoes.
  • Process the bread in a food processor they become coarse bread crumbs. Transfer the bread crumbs to a small bowl.
  • Melt butter in sauce pot over medium heat. Pour 1/3 to 1/2 of the butter over the crumbs to moisten, then stir in the parsley. To the remaining butter in the sauce pot, add the garlic and stir for 1 minute, then add the hot sauce and mustard. Stir to combine, then sprinkle in the flour and cook for 1 minute more. Whisk in the lemon juice, Worcestershire sauce and ale. Cook for 30 seconds, then add the stock and bring to a bubble. When the sauce thickens, stir in 2 cups of the cheese in a figure 8 motion and season with salt and pepper, to taste.
  • Add the pasta with to the sauce and toss to coat. Spoon it into crocks or a casserole dish. Top with the bread crumbs and remaining cheese, then put it on the middle rack of the oven. Broil until bubbly and deeply brown on top, about 2 to 3 minutes.
  • Arrange a bed of cress leaves alongside portions of macaroni and cheese or individual crocks. Top the watercress with a thick slice of roasted tomato and crisscrossed bacon strips. Cover with a second slab of tomato and serve.

BLT MAC AND CHEESE



BLT Mac and Cheese image

Creamy mac 'n' cheese loaded with tender tomatoes, crispy bacon, and topped with some peppery arugula! Of course you can leave the "L" off if you'd prefer, but this is a fun twist on mac 'n' cheese, and the arugula adds some great flavor and texture.

Provided by Rebekah Rose Hills

Categories     Baked Macaroni and Cheese

Time 1h5m

Yield 4

Number Of Ingredients 13

½ (16 ounce) package elbow macaroni
salt and freshly ground black pepper to taste
6 slices bacon, cut into bite-sized pieces
¼ cup bacon grease
nonstick cooking spray
¼ cup all-purpose flour
1 (14 ounce) can diced petite-cut tomatoes
1 ½ cups milk, or more as needed
2 cups shredded Cheddar cheese
1 cup grape tomatoes, halved
1 cup chopped broccoli
1 cup arugula leaves, or more to taste
1 teaspoon lemon juice, or to taste

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.

Nutrition Facts : Calories 755 calories, Carbohydrate 59.8 g, Cholesterol 95.9 mg, Fat 42.2 g, Fiber 3.9 g, Protein 32.2 g, SaturatedFat 21 g, Sodium 899.9 mg, Sugar 9.1 g

BLT MAC 'N' CHEESE



BLT Mac 'n' Cheese image

Make and share this BLT Mac 'n' Cheese recipe from Food.com.

Provided by Boomette

Categories     Macaroni And Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices bacon, cut into 1-inch pieces
12 ounces fusilli
2 1/4 cups milk
1/2 teaspoon turmeric
6 ounces cream cheese
2 cups orange cheddar cheese, finely shredded (about 8 ounces)
6 ounces cherry tomatoes, quartered (about 1 cup)
salt and pepper
1/4 cup plain yogurt
1 tablespoon apple cider vinegar
1 small head romaine lettuce, thinly sliced (about 6 cups)

Steps:

  • Preheat the oven to 375°F In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes; drain.
  • Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost al dente; drain. In the same pot, bring the milk to a simmer over medium heat; whisk in the turmeric and stir in the cream cheese. Stir in the cheddar cheese until melted. Add the pasta, bacon and tomatoes; season with salt and pepper. Transfer to a 9-by-13 inch casserole dish and bake until heated through, about 20 minutes.
  • Meanwhile, in a large bowl, combine the yogurt and vinegar; season with salt and pepper. Add the lettuce and toss to coat. Serve the salad with the pasta.

Nutrition Facts : Calories 860.5, Fat 44.3, SaturatedFat 25.1, Cholesterol 132.8, Sodium 648.6, Carbohydrate 80.5, Fiber 6.6, Sugar 7.7, Protein 36

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