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
BACON & TOMATO MAC
Need a leg up at dinnertime? Start with mac and cheese, add ready-to-serve bacon and round it out with a chopped tomato.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Prepare Dinner as directed on package.
- Stir in bacon and tomatoes.
Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1050 mg, Carbohydrate 47 g, Fiber 2 g, Sugar 5 g, Protein 15 g
PASTA WITH BACON AND TOMATOES
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Hull the tomatoes and cut a shallow "x" through the skin on the bottom of each. Prepare an ice bath.
- Put the tomatoes in the boiling water and boil for 30 seconds. Remove with a slotted spoon and submerge in the ice bath. Reserve the pot of boiling water. When the tomatoes are cool, use the back of a paring knife to peel the tomatoes. Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces.
- Put the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon fat from the skillet.
- Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until soft and pale golden, about 10 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chopped tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste, and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
- Cook the spaghetti according to the package directions in the reserved pot of tomato water until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, along with 1/2 cup of the cooking water and toss to coat. Add more water if necessary for desired consistency. Stir in half the bacon and half the herbs and season with salt and pepper. Divide the pasta and sauce among bowls and top with the remaining bacon and herbs. Serve with Parmesan for topping.
BACON AND TOMATO PASTA
Steps:
- In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
- In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
- Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.
MACARONI AND TOMATOES
This is a delicious side dish to add to about anything.
Provided by K.Thomas
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 34.4 g, Cholesterol 5.9 mg, Fat 3.5 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 362.3 mg, Sugar 5.2 g
TOMATO AND BACON PASTA
A quick and easy pasta dish.
Provided by mimmiekargotis
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Equipment:
- Frying pan,
- Cutting knife,
- Wooden spoon ,
- Saucepan,
- Spaghetti spoon,
- Firstly peel, cut and dice the onion and garlic. Then preheat a drop of oil in a frying pan on a low to medium heat. Then add the onion and garlic for around 5-7 minutes.
- Next dice the bacon and add to the frying pan. Leave to cook for around 10-15 minutes on a low heat. Then grate the carrot and add for the last 5 minutes.
- Boil a saucepan with salt water and add the pasta or spaghetti cook according to packet. Once cooked drain and serve onto a plate with the tomato and bacon sauce. Finish with a sprinkle of cheese.
BACON & TOMATO SPAGHETTI
Our summer-perfect pasta features baby spinach, cherry tomatoes and crisp bacon tossed with a tangy balsamic vinaigrette. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese.
Nutrition Facts :
BACON AND MACARONI
I've prepared this dish on the stovetop and in the microwave...either way, it's a down-home dinner that my husband can't resist. The blend of bacon and cheese is unbeatable. - Stephanie Savage, Rushville, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon; drain. Reserve 1 tablespoon drippings in skillet. Add the tomato sauce, tomato paste, 2 tablespoons parsley, sugar, garlic powder and pepper to drippings; cover and simmer for 8-10 minutes. Stir in macaroni; heat through, stirring occasionally. Combine cheese and remaining parsley; sprinkle over casserole. , Microwave Directions: In a 2-qt. microwave-safe baking dish, heat bacon on high for 2-1/2 minutes; discard fat. Microwave on high 2-3 minutes more or until bacon is crisp. Reserve 1 tablespoon drippings; stir in the tomato sauce, tomato paste, 2 tablespoons parsley, sugar, garlic powder and pepper. , Cover and cook on high for 2-3 minutes, stirring occasionally. Stir in macaroni; cover and cook on high for 1-2 minutes or until heated through. Combine cheese and remaining parsley; sprinkle over casserole.
Nutrition Facts : Calories 307 calories, Fat 24g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 597mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
MACARONI WITH BACON & TOMATOES
This is a Recipe my Grams used to make. Fairly simple yet tasty. She never used measurements so I'm just gonna list them as what I think they are. As always taste, taste, taste, and adjust accordingly to your preference.
Provided by GOODCOOK1976
Categories Weeknight
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Fry up bacon and onions.
- Add can of tomatoes and squash.
- Bring to simmer then cook for 1/2 hours.
- Add salt, pepper, dill and garlic powder let it simmer
- Cook macaroni When done add to tomato bacon mixture.
Nutrition Facts : Calories 1010.3, Fat 53.3, SaturatedFat 17.4, Cholesterol 77.1, Sodium 1548.1, Carbohydrate 101, Fiber 7.3, Sugar 10.7, Protein 30.9
MACARONI AND CHEESE WITH BACON AND TOMATO
Make and share this Macaroni and Cheese with Bacon and Tomato recipe from Food.com.
Provided by seahorse73
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F.
- Generously butter a 1/12 quart baking dish.
- Add 1/4 cup of the bread crumbs; shake to coat dish evenly.
- Heat large pot of salted water to a boil.
- Cook pasta until al dente, about 7 minutes.
- Drain.
- Place in large bowl.
- Melt butter in large saucepan.
- Whisk inflour; cook, stirring, 2 minutes.
- Add nutmeg; cook 1 minute.
- Whisk in milk all at once.
- Heat to boil; simmer, stirring, 5 minutes.
- Season with salt and pepper.
- Remove from heat; stir in cheeses until melted.
- Add sauce to pasta, mix well.
- Spoon 1/2 mixture into prepared baking dish.
- Add tomatoes and bacon in an even layer.
- Top with remaining macaroni mixture.
- Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl.
- Sprinkle over macaroni.
- Bake until golden and bubbly, about 45 minutes.
Nutrition Facts : Calories 898.4, Fat 58.4, SaturatedFat 25.5, Cholesterol 124.3, Sodium 1026.8, Carbohydrate 62.2, Fiber 7.1, Sugar 1.5, Protein 32.2
PASTA WITH BACON, TOMATOES AND SPINACH
Tri-color fettuccini pasta gets even more colorful (and flavorful) when it's tossed with bacon, baby spinach leaves and fresh grape tomatoes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 5 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to reserved drippings in skillet; cook and stir 1 min. Add tomatoes and dressing; cook and stir 2 min. or until heated through.
- Place spinach in colander. Pour pasta with cooking water over spinach; drain well. Add to tomato mixture in skillet; mix lightly.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
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
PASTA WITH BACON, TOMATOES, AND CHEESE
Steps:
- Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to the package directions until al dente. Heads up: you need to reserve 1/2 cup of the cooking liquid before you drain the pasta.
- While the pasta is cooking, start the sauce. Preheat a large skillet over medium-high heat; add the EVOO. Add the chopped bacon and cook, stirring every now and then, until crispy, about 2 to 3 minutes. Add the onions, garlic, red pepper flakes, and a little salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the onions start to brown. Add the white wine and cook for 1 minute. Add the chicken stock and reserved pasta cooking liquid, then bring up to a bubble and simmer for 2 minutes. Add the grape tomatoes and cook them for about 30 seconds, just to start getting them hot and ready to burst. Add the cooked drained pasta, toss to coat in the sauce, and let some of the sauce soak in, about 1 minute. Turn the heat off and add the diced mozzarella, the chives, basil, grated cheese, and black pepper to taste. Dress the greens with oil and vinegar and serve with the pasta.
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