Blt Macaroni And Cheese Recipes

BLT-RIFIC MAC 'N CHEESE

Steps:

• Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, crumble or chop and set aside.
• In a large pot, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm.
• While water comes to a boil and while pasta cooks, cut squash into pieces similar to the size of penne, about 2 inches long and 1/2 inch thick.
• Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.
• Add spinach and tomato to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomatoes are soft, and excess liquid has cooked off, about 3 minutes. If needed, drain any excess liquid. Set aside.
• Place cheese wedges in a microwave-safe bowl and stir to break them up. Add sour cream and cheese slices, breaking cheese slices into pieces as you add them. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.
• Add cheese mixture and cooked veggies to the pasta. Toss to coat. Top with bacon. If needed, bring to desired temperature on the stove. If you like, season with salt and pepper, to taste. Serve it up!

BLT MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a pot of water to a boil and cook the macaroni according to the package directions. Drain and set aside.
• Toss the lettuce with the olive oil and season with salt and pepper. Roast on a baking sheet until the lettuce is wilted, about 15 minutes. Set aside to cool, but leave the oven on.
• In a 4-quart saucepan over medium heat, render the bacon with the canola oil until crispy. Remove the bacon and set aside, leaving 3 tablespoons of fat in the pan. Add the flour and cook over medium heat until the flour begins to smell slightly toasted, about 1 minute. Add a small amount of the milk to the flour and whisk until smooth. Add the remaining milk in stages to avoid lumps. Heat until the mixture simmers, then turn off the heat.
• Add the Cheddar and Gruyere to the pan, followed by the nutmeg and drained macaroni. Fold until the macaroni is evenly coated, then add the lettuce, tomatoes and bacon.
• Spread the mixture in a 2-quart baking dish and top with the Herbed Breadcrumbs. Cook until the top is golden, about 35 minutes.
• Combine the panko, butter, parsley and thyme in a medium bowl and mix together.

BLT MACARONI SALAD

Steps:

• In a bowl, combine the first 4 ingredients. Add the macaroni, tomato and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat.

BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)

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.

BLT MAC 'N' CHEESE

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.

BLT MACARONI SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• At the same time, 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, about 8 minutes. Drain and let cool, 10 to 15 minutes.
• Stir mayonnaise and coleslaw dressing together in a large bowl until creamy. Add noodles, bacon, lettuce, tomatoes, and green onions. Toss well.

BLT PASTA

Steps:

• In 4-quart Dutch oven, heat chicken broth, pasta and black pepper to boiling over high heat. Reduce heat to medium; simmer uncovered 11 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Reduce heat to medium-low. Stir in butter until melted. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; stir in tomatoes and bacon. Top with remaining ingredients.