BACON & TOMATO MACARONI 'N CHEESE
Bacon mac and cheese takes the flavors of a classic sandwich and a favorite comfort food and combines them in this hearty dish.
Provided by Land O'Lakes
Categories Casserole Lunch Cheese Tomato Bacon Macaroni and cheese Pasta and noodles Main Course Pork Meat, poultry, and seafood Vegetable Dairy Main Course
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions; drain.
- Melt Butter with Olive Oil & Sea Salt in 3-quart saucepan over medium heat until sizzling; stir in flour, salt, nutmeg and ground red pepper. Continue cooking, stirring constantly, 1-2 minutes or until mixture is bubbly and very lightly browned. Add milk, 1/4 cup at a time, stirring constantly, 5-7 minutes or until mixture is thickened. Add cheeses; stir until melted and sauce is smooth. Add cooked macaroni, tomato, 1/3 cup crumbled bacon and parsley; stir until well mixed.
- Garnish with additional crumbled bacon, if desired.
Nutrition Facts : Calories 480 calories, Fat 27 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 880 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Sugar grams, Protein 21 grams
BAKED TOMATOES STUFFED WITH CREAMY STOVETOP BACON MAC AND CHEESE
Steps:
- For the mac and cheese: 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. You'll need 1 to 2 cups of mac and cheese for the tomatoes.
- For the baked tomatoes: Set your oven rack to the middle position and preheat your oven to broil.
- Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato.
- Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup.
- Mix the panko, Parmesan and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely.
- Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes.
BAKED TOMATO MAC N CHEESE CASSEROLE
Kids and adults will find this mac-n-cheese recipe to be delicious and a bit different. Tomatoes give the sauce a slight pinkish color and a flavor that is hard to top.
Provided by Goodfella
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
- Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
- Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
- Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 889 calories, Carbohydrate 62.6 g, Cholesterol 156.3 mg, Fat 55.4 g, Fiber 3 g, Protein 34.1 g, SaturatedFat 32.9 g, Sodium 922.4 mg, Sugar 5.3 g
HEIRLOOM TOMATOES WITH BACON, BLUE CHEESE, AND BASIL
Categories Bread Cheese Herb Pork Tomato Appetizer Fry Cocktail Party Picnic Blue Cheese Bacon Spring Summer Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cut 1 round from each bread slice with cookie cutter.
- Cook bacon in a 10-inch heavy skillet over moderate heat until crisp, then transfer to paper towels to drain. Pour off bacon fat from skillet and reserve fat (do not clean skillet).
- Heat 1 1/2 tablespoons oil in skillet over moderate heat until hot but not smoking, then toast 3 bread rounds, turning over once, until golden brown, about 3 minutes total. Transfer toasts to a rack to cool and season with salt and pepper. Toast remaining 3 bread rounds in 1 1/2 tablespoons more oil in same manner.
- Cook shallot in 2 tablespoons reserved bacon fat and remaining 3 tablespoons oil in a small heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add vinegar and simmer, whisking, until emulsified, about 1 minute. Season dressing with salt and pepper and keep warm, covered.
- Crumble bacon. Arrange bread rounds on 6 plates and divide tomato slices among them, stacking slices and sprinkling some basil and bacon between slices. Sprinkle cheese and remaining basil and bacon over and around tomatoes. Spoon some of warm bacon dressing over and around tomatoes and season with salt and pepper.
BACON-TOMATO CHEESE TOASTS
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
- Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.
BACON-TOMATO LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
- Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
- Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
- Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.
BAKED BACON MACARONI AND CHEESE CASSEROLE
This extra creamy mac & cheese with chopped broccoli is topped with bacon crumbles and panko--quick and delicious comfort food!
Provided by Horizon Organic
Categories Trusted Brands: Recipes and Tips Horizon® Organic
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 53.4 g, Cholesterol 65.2 mg, Fat 25 g, Fiber 1.8 g, Protein 17.9 g, SaturatedFat 13.8 g, Sodium 850.9 mg, Sugar 0.5 g
BACON TOMATO CASSEROLE
This recipe from my mother is simple to make and can be a main dish or side dish. Feel free to experiment with a variety of flavored stewed tomatoes.- Mary McGair, Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. , In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon., Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 363 calories, Fat 19g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 1150mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.
OVEN ROASTED TOMATOES WITH BASIL AND BACON
Another Donna Hay classic recipe perfect for fall when there is an abundance of fresh vine ripened tomatoes!
Provided by Carol in Oz
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C
- Place tomatoes, bacon, salt and pepper, minced garlic and 1/4 cup of torn basil leaves into a baking dish lined with non stick baking paper.
- Drizzle lightly with olive oil.
- Roast for 30-35 minutes or until the tomatoes are tender and the bacon is crispy. Top with basil leaves to serve.
BACON TOMATO MACARONI CHEESE
This is a quick tasty Sunday evening meal. My grandchildren love it. It uses a tin of tomato soup. I use Big Red Tomato Soup - it is a must...others do not work (well, not for me).
Provided by dusty AE
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni in boiling salted water until tender (approx. 10 minutes), drain.
- Add butter and saute bacon, onion and green capsicum for few minutes or until the bacon is cooked.
- Add flour, stir for a minute then add the soup and milk/water, stirring until mixture boils and thickens.
- Add 3/4 of the cheese and stir until it melts.
- Season to taste.
- Combine with the macaroni and pour into a buttered casserole dish.
- Top with remaining cheese and bake in a moderate oven about 20 minutes or until heated through.
Nutrition Facts : Calories 689.3, Fat 33.2, SaturatedFat 17.3, Cholesterol 71.4, Sodium 1465.5, Carbohydrate 72.9, Fiber 3.9, Sugar 11.5, Protein 25.6
BACON, LEEK, AND TOMATO MACARONI AND CHEESE
Surprising twist to a family classic! White cheese, bacon, and leeks. Yes, leeks--a less tangy onion! And this is a one-pot meal! No draining of the water. Super fun, quick, easy, and yummy!
Provided by dawn2376
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in an 8-quart stockpot.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
- Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
- While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
- Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
- Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.
Nutrition Facts : Calories 641.7 calories, Carbohydrate 62.5 g, Cholesterol 85.6 mg, Fat 29.3 g, Fiber 3.3 g, Protein 31.1 g, SaturatedFat 16.3 g, Sodium 1964.9 mg, Sugar 4.3 g
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