Killer Mac And Cheese With Bacon Recipes

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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

ONE-POT BACON MAC & CHEESE



One-Pot Bacon Mac & Cheese image

Make and share this One-Pot Bacon Mac & Cheese recipe from Food.com.

Provided by Food.com

Categories     Macaroni And Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

4 slices thick-cut bacon, chopped (about 1/2 pound)
1 lb cavatappi pasta
kosher salt & freshly ground black pepper
8 ounces mozzarella cheese, coarsely grated (about 2 cups, packed)
6 ounces sharp cheddar cheese, coarsely grated (about 2 cups, packed)
3 ounces Fontina cheese, coarsely grated (about 1 cup, packed)
3 ounces cream cheese
1/3 cup milk
2 tablespoons unsalted butter
1 teaspoon mustard powder
3/4 teaspoon cayenne pepper, plus additional for serving, if desired
handful chives, chopped

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.

Nutrition Facts : Calories 683.2, Fat 35.2, SaturatedFat 20.2, Cholesterol 107.5, Sodium 629.2, Carbohydrate 59.6, Fiber 2.5, Sugar 3.3, Protein 31.1

ANNE BURRELL'S KILLER MAC AND CHEESE



Anne Burrell's Killer Mac and Cheese image

This recipe is not found on the Food Network where Anne demonstrates her cooking skills, but in her new cookbook "Cook Like a Rock Star." I really like Anne's show(s). She is funny but she really gets her points across. This recipe sounds great to me, so I am putting it here for safe-keeping.

Provided by Lorraine of AZ

Categories     Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

olive oil, extra virgin
6 slices bacon, cut crosswise into 1/2-inch strips
3 tablespoons butter, unsalted
1 onion, cut in 1/4-inch dice
kosher salt, as needed
1/2 cup flour
1 quart whole milk, plus more as needed
1 lb pasta shells or 1 lb other short pasta
2 cups cheddar cheese, freshly grated
2 cups Fontina cheese, freshly grated
1 cup parmesan cheese, freshly grated
1/4 cup Dijon mustard
Tabasco sauce, to taste

Steps:

  • Drizzle a bit of olive oil in a large saucepan. Add bacon and bring to medium heat. Stir bacon occasionally. When crisp and brown (6-8 minutes) remove bacon from pan. Drain. Do not discard bacon fat!
  • Add butter and onion to pan with the fat. Season with salt and cook till onions are soft and aromatic (8-10 minutes). Add flour and cook stirring 4-5 minutes. Slowly whisk in the milk, season with salt. Bring to boil, reduce heat and simmer on low heat 8-10 minutes more.
  • In the meantime, bring a pot of well-salted water to a boil. Add pasta and cook 1 minute less than the package directions stipulate. Drain and reserve.
  • Add the three cheeses to the milk mixture and whisk to combine. Add mustard and Tabasco; taste and adjust seasonings. If mixture is too thick, add more milk. Stir in bacon and pasta. Mixture should be very creamy and flavorful. Serve immediately or transfer to a baking dish or ramekins and reheat in a 375 degree oven.

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