Easy Weeknight Bacon Mac N Cheese Recipes

EASY WEEKNIGHT MAC AND CHEESE 4 WAYS

Easy Weeknight Mac and Cheese 4 Ways image

A classic, creamy macaroni and cheese. Take it to the next level with Almond Breeze almondmilk and delicious toppings the whole family will love.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 35m

Yield 8

Number Of Ingredients 24

Ingredients

1 ½ cups small elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 ½ cups Almond Breeze Unsweetened Original almondmilk
1 cup low-sodium chicken broth
1 tablespoon spicy brown mustard
2 teaspoons onion powder
1 teaspoon garlic salt, or to taste
2 cups shredded sharp Cheddar cheese
Freshly ground pepper to taste
¾ cup 1/4-inch diced turkey kielbasa
⅔ cup chopped onion
⅔ cup diced bell pepper (any color)
½ teaspoon dried thyme
1 tablespoon olive oil
½ cup chopped onion
⅓ cup real bacon bits
1 ½ cups mixed riced cauliflower and broccoli
Garlic salt to taste
1 tablespoon olive oil
½ cup chopped red onion
15 slices turkey pepperoni, cut into quarters
⅓ cup diced bell pepper (any color)
⅓ cup sliced olives

Steps:

Cook elbow macaroni according to package directions, about 8 minutes.
While macaroni is cooking, melt butter over medium heat in a large saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk in Almond Breeze almondmilk and stock and bring to a simmer, stirring frequently. Stir in mustard, onion powder, and garlic salt.
Add cheese a little at a time, cooking and stirring until melted before adding more. Season with pepper. Drain macaroni well and stir in. Cook for 5 minutes more, stirring occasionally.
For Sausage and Pepper topping: Cook sausage and onion in a medium skillet over medium-high heat, stirring frequently, until sausage is browned and onion is soft, about 5 minutes. Stir in bell pepper and thyme; cook and stir for 2 minutes more to soften peppers. Serve over hot Weeknight Mac and Cheese.
For Riced Veggie and Bacon topping: Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, stirring frequently. Add bacon and cook for 2 minutes more. Stir in riced veggies; cook and stir for 2 to 3 minutes to soften. Season with garlic salt. Serve over hot Weeknight Mac and Cheese.
For Pepperoni and Veggie Pizza topping: Heat oil in a large skillet over medium-high heat. Add onion and pepperoni and cook until both are lightly browned, stirring frequently, about 5 minutes. Stir in bell pepper; cook and stir for 2 minutes to soften. Stir in olives, if desired. Spoon over hot Weeknight Mac and Cheese.

BACON MAC & CHEESE

Bacon Mac & Cheese image

Jalapeno pepper adds an extra kick to this bacon mac and cheese, giving it great grown-up taste. I serve this comforting dish throughout the year.-Shelly Boehm, South Bend, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

6 cups uncooked elbow macaroni
1 pound bacon strips, chopped
1 jalapeno pepper, seeded and minced
3 cups 2% milk
2 cups shredded pepper Jack cheese
1 package (8 ounces) process cheese (Velveeta), cubed
1 cup shredded Colby-Monterey Jack cheese
1 cup shredded cheddar cheese
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Dash hot pepper sauce
3 green onions, chopped

Steps:

Cook macaroni according to package directions., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. , Drain macaroni; add to pan with the onions and cooked bacon. Mix well. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 438 calories, Fat 26g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 1106mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

LOADED BACON MAC 'N' CHEESE RECIPE BY TASTY

Loaded Bacon Mac 'n' Cheese Recipe by Tasty image

Here's what you need: mac 'n' cheese, bacon, grated monterey jack cheese, grated mozzarella cheese, pepper

Provided by Julie Klink

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 box mac 'n' cheese
1 cup bacon, cooked
¼ cup grated monterey jack cheese
¼ cup grated mozzarella cheese
pepper, to taste

Steps:

Prepare 1 box of Mac 'N' Cheese according to instructions on box.
Add cooked bacon, monterey jack cheese, mozzarella cheese and pepper, stir until fully incorporated.
Top with desired garnish. Serve immediately.
Enjoy!

Nutrition Facts : Calories 878 calories, Carbohydrate 64 grams, Fat 45 grams, Fiber 2 grams, Protein 50 grams, Sugar 8 grams

CREAMY STOVETOP BACON MAC AND CHEESE

Creamy Stovetop Bacon Mac and Cheese image

Provided by Kelsey Nixon

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 pound elbow macaroni
6 strips thick-cut smoked bacon, cut in 1/4-inch pieces
1/4 cup all-purpose flour
4 cups hot whole milk
Freshly cracked black pepper
1 teaspoon dry mustard, or more as needed
8 ounces sharp Cheddar, shredded (2 cups)
8 ounces Muenster cheese, shredded (2 cups)
1 tablespoon hot sauce

Steps:

In a pot of boiling salted water, cook the pasta until al dente; drain.
Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.
Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper.

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