Macaroni Cheese With Smoked Bacon Chicken Recipes

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CHICKEN AND BACON MAC AND CHEESE



Chicken and Bacon Mac and Cheese image

When you need that cheesy creamy goodness of Mac and Cheese but want a little something extra, this version with chicken, bacon and tomato totally hits the spot!

Provided by Nicky Corbishley

Categories     Dinner

Time 55m

Number Of Ingredients 17

1 1/2 tbsp olive oil
1 large onion (peeled and chopped)
3 chicken breasts (chopped into bite size chunks)
½ tsp salt
½ tsp pepper
3 cloves garlic (peeled and minced)
2 tbsp tomato puree (paste if you're in USA)
400 g tin of chopped tomatoes
1 tsp granulated sugar
1 litre hot chicken or vegetable stock
300 g elbow macaroni
90 ml double (heavy cream)
100 g grated cheddar cheese
100 g grated mozzarella cheese
8 rashers cooked (chopped streaky bacon)
3 tbsp panko breadcrumbs
1 tbsp freshly chopped parsley to serve (optional)

Steps:

  • Heat the oil in a large frying pan and add the onion. Cook on a medium heat for 5 minutes, until the onion starts to soften.
  • Add the chicken, then cook for 5 - 6 minutes until the chicken is sealed.
  • Add the salt, pepper, garlic and tomato puree. Stir everything together so that the tomato paste coats the chicken.
  • Add in the tinned tomatoes, sugar and stock. Stir and bring to the boil, then add in the macaroni.
  • Stir together, bring back to a gentle simmer and place a lid on. Simmer for 13-15 minutes, checking and stirring a couple of times during cooking, until the macaroni is cooked.
  • Once the macaroni is cooked, stir in the cream and sprinkle on half of each of the cheeses, followed by all of the bacon.
  • Stir together. Mix the remaining cheese with the panko and sprinkle on top.
  • Place under the grill (broiler) for 5-6 minutes until golden brown.
  • Sprinkle on the chopped parsley and serve!

Nutrition Facts : Calories 652 kcal, Carbohydrate 48 g, Protein 43 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 137 mg, Sodium 1291 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHICKEN-BACON MACARONI AND CHEESE



Chicken-Bacon Macaroni and Cheese image

Provided by Brandie Valenzuela

Categories     Main Dish

Number Of Ingredients 13

4 cups cooked & cubed chicken
12-16 ounces bacon (cut into small pieces & cooked)
1 pound elbow macaroni
1 cup stick butter (1/2)
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 pound extra sharp cheddar cheese (shredded)
1 pound Monterey Jack cheese (divided and shredded)
6 cups milk
2 tablespoons Dijon mustard
1 cup Panko breadcrumbs
3 tablespoons butter (melted)

Steps:

  • Spray a large casserole dish with cooking spray. Cook macaroni according to package directions. Drain well, and place pasta in a layer in the bottom of the large casserole dish. Top pasta with cubed chicken and bacon pieces.
  • While pasta is cooking, melt butter in a large pot over medium heat. Whisk flour into the melted butter, so that both are fully mixed together and smooth. Continue to whisk, cooking the flour and butter, for approximately 5 minutes. Gradually whisk in milk so that it is smooth and fully incorporated with the flour/butter mixture. Add in salt, pepper, and Dijon mustard. Keep whisking, fairly constantly, until mixture is starting to simmer and thickening. Reduce heat to low and whisk in cheddar cheese. When cheddar cheese is fully melted, turn off heat, and whisk in 1/2 lb of Monterey Jack. Whisk until complete melted.
  • Pour cheese sauce directly over the pasta, chicken and bacon that is in the large casserole pan. Gently stir ingredients together until well combined. Sprinkle with remaining Monterey Jack cheese.
  • In a small bowl, mix melted 3 tablespoons butter with Panko. Sprinkle evenly on top of macaroni and cheese.
  • Baked at 375 degrees F for approximately 30 minutes, or until breadcrumbs are browned. Remove from oven and allow to cool for 5-10 before serving.

SHANNON'S SMOKY MACARONI AND CHEESE



Shannon's Smoky Macaroni and Cheese image

This recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack.

Provided by S.Michael

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
6 tablespoons butter
½ cup all-purpose flour
5 ½ cups milk, divided
2 ½ cups shredded smoked Gouda cheese
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Swiss cheese
1 cup grated Parmesan cheese
½ cup grated Parmesan cheese
½ cup dry bread crumbs
1 teaspoon ground cayenne pepper
olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
  • Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
  • Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

Nutrition Facts : Calories 651.3 calories, Carbohydrate 50.7 g, Cholesterol 106.5 mg, Fat 35.1 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 20.5 g, Sodium 712.1 mg, Sugar 8.9 g

SMOKY BACON MAC AND CHEESE RECIPE BY TASTY



Smoky Bacon Mac and Cheese Recipe by Tasty image

Here's what you need: Kraft® Macaroni and Cheese Blue Box Original, unsalted butter, milk, Oscar Mayer® Bacon, chipotle sauce, Kraft® Shredded Cheddar Cheese, smoked paprika

Provided by KraftHeinz

Categories     Dinner

Yield 3 servings

Number Of Ingredients 7

1 box Kraft® Macaroni and Cheese Blue Box Original
4 tablespoons unsalted butter
¼ cup milk
6 strips Oscar Mayer® Bacon, cooked
1 tablespoon chipotle sauce, (from canned chipotles in adobo)
½ cup Kraft® Shredded Cheddar Cheese
½ teaspoon smoked paprika

Steps:

  • Bring 6 cups (1.5 liter) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7-8 minutes, or until tender, stirring occasionally.
  • Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the butter, milk, and cheese sauce mix and stir well until creamy. Remove the pot from the heat.
  • Chop 4 slices of Oscar Mayer® Bacon and stir into the mac and cheese, along with the chipotle sauce and Kraft® Shredded Cheddar Cheese. Mix until well combined and the cheese is melted.
  • Transfer the mac and cheese to a serving bowl, then sprinkle the smoked paprika and crumble the remaining 2 strips of bacon on top. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 820 calories, Carbohydrate 44 grams, Fat 52 grams, Fiber 1 gram, Protein 39 grams, Sugar 6 grams

MAC AND CHEESE WITH APPLEWOOD SMOKED BACON



Mac and Cheese With Applewood Smoked Bacon image

This is your basic mac and cheese recipe, with a couple simple additions that I think made it one of the best I've tried/made (and I've tried/made a lot).

Provided by foodgoblin

Categories     Weeknight

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb noodles, elbow, penne, farfalle
16 ounces , cheese. (I used jack and sharp cheddar)
1/2-1 lb of applewood smoked bacon, cooked but not too crispy & broken into bite size pieces
1 onion, pureed
cayenne pepper, salt & pepper to taste
frozen peas
1 cup heavy cream
3 -4 cups milk
2 cups crushed potato chips and seasoned bread crumbs, to cover
butter

Steps:

  • Cook bacon and set aside on paper towels to drain.
  • Cook noodles, al dente, drain and set aside.
  • For sauce: melt 3-4 tablesppons butter and whisk in equal amount of flour to form a paste.
  • Add the half cup or so of pureed, or finely chopped, onion and stir for minute or so to cook the onion.
  • Add the heavy cream and milk.
  • Cook until smooth.
  • Add the cheese, cubed or grated is fine, cook until melted and smooth.
  • Season with salt, pepper, and CAYENNE to taste.
  • Combine the sauce with drained noodles and stir in frozen peas.
  • Pour into baking dish and top with crushed mixture of chips and panko crumbs.
  • Cook for about 20 minutes at 400 and then top with a few pats of butter and continue cooking til bubbly and brown.
  • Enjoy!

SMOKY BACON MAC-N-CHEESE



Smoky Bacon Mac-N-Cheese image

I took my All-American Macaroni and Cheese recipe and turned the amplifier up to 11. Smoked mozzarella gives this dish just the right amount of smoky flavor and luscious, gooey-stretchy cheese texture. The addition of smoky, crumbled bacon is a bonus as well as a hint of sweetness from caramelizing the onions. My family thoroughly enjoyed this version of mac-n-cheese. It is definitely a fantastic once-in-a-while treat well worth every cheesy calorie.

Provided by MarthaStewartWanabe

Categories     Macaroni And Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups macaroni
2 tablespoons butter
1/2 cup onion, chopped
2 garlic cloves, minced
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon black pepper, ground
2 cups sharp cheddar cheese, shredded
1 cup smoked mozzarella cheese, shredded (or smoked gouda if unavailable)
6 slices bacon, cooked until crisp and crumbled

Steps:

  • Preheat oven to 350°F.
  • While making cheese mixture, cook macaroni per package instructions. Drain and set aside.
  • Bring a skillet to medium heat. Add bacon and fry both sides until crisp. Drain on a paper towel and crumble. Set aside.
  • In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until lightly caramelized (light brown but not crisp). Add flour to saucepan and stir to combine, leaving no dry flour bits. Add milk all at once to saucepan along with black pepper. Stir constantly until mixture begins to thicken. Stir in cheddar cheese first (one cup at a time) until melted. Then stir in mozzarella until mixture is smooth.
  • Place cooked macaroni in a 2-quart casserole dish. Stir in cheese mixture and half of the bacon until evenly distributed. Then sprinkle the top with the remaining bacon.
  • Bake for 30 minutes or until top is lightly browned.
  • Cool, serve and enjoy!

Nutrition Facts : Calories 348, Fat 20.2, SaturatedFat 11.7, Cholesterol 58.8, Sodium 363.1, Carbohydrate 25.2, Fiber 1.1, Sugar 1.4, Protein 16.2

SMOKED MAC AND CHEESE



Smoked Mac and Cheese image

I found this smoked mac and cheese recipe years ago in a magazine, and kept adding and taking away ingredients until I found the perfect combination. You can bake it in the oven, but grilling or smoking the dish is the real way to go. -Stacey Dull, Gettysburg, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 2 casseroles (8 servings each).

Number Of Ingredients 17

6 cups small pasta shells
12 ounces Velveeta, cut into small cubes
2 cups shredded smoked cheddar cheese, divided
1 cup shredded cheddar cheese
1 cup 2% milk
4 large eggs, lightly beaten
3/4 cup heavy whipping cream
2/3 cup half-and-half cream
1/2 cup shredded provolone cheese
1/2 cup shredded Colby-Monterey Jack cheese
1/2 cup shredded pepper jack cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon liquid smoke, optional
Dash cayenne pepper, optional
8 bacon strips, cooked and crumbled, optional

Steps:

  • Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper., Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.

Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

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