Skillet Bacon Mac And Cheese Recipes

BACON MACARONI AND CHEESE

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.

SKILLET BACON MAC AND CHEESE

Steps:

• Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.
• Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F.
• Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.
• In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.
• Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.
• Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
• Bechamel Sauce:.
• Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
• Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

SWISS SKILLET MAC AND CHEESE

Steps:

• Heat a large cast-iron skillet or Dutch oven over medium heat. Add six strips of diced bacon, sliced onion, and minced garlic and cook, stirring, for 15 minutes or until the onions caramelize and the bacon is crispy. Transfer the mixture, including the bacon fat, to a plate and set aside.
• To the skillet, add two cups of vegetable stock, a cup of heavy cream, and three diced red potatoes. Increase the heat to medium-high, bring to a gentle boil, and add 8 oz. penne pasta. Cover the pan with a lid and cook until pasta is al dente (about 12 minutes).
• When all the liquid soaks into the pasta, remove from the heat and stir in the 6 oz. grated Gruyere cheese and the bacon and onion mixture.
• Sprinkle with chopped fresh parsley and serve with applesauce.

COUNTRY BACON-BEEF MAC AND CHEESE

Steps:

• In a large skillet, cook bacon, stirring occasionally, over medium heat until crisp, 5-6 minutes. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon of drippings. Brown ground beef in drippings; remove from pan. Add onion to skillet; cook and stir until translucent, 2-3 minutes. Add garlic; cook 1 minute more., Combine red pepper, carrot, seasonings and pasta in a 4-qt. slow cooker. Layer with ground beef, bacon and onion mixture (do not stir). Pour in broth., Cook, covered, on low for about 1 hour, until meat and vegetables are tender. Thirty minutes before serving, stir in sour cream and cheeses.

BACON MAC 'N CHEESE CORNBREAD SKILLET

Steps:

• Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, in a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoons in pan. , Drain macaroni; add macaroni to drippings. Stir in shredded cheeses and cream cheese; cook and stir over medium heat until cheese is melted, 2-3 minutes. Whisk 2 eggs, 1 cup milk, green onions, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; pour into skillet. Cook and stir until slightly thickened, 3-4 minutes. Remove from the heat., Reserve 1/4 cup bacon for topping; sprinkle remaining bacon over macaroni. Place cornbread mix, paprika, remaining 4 eggs, 2 cups milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a blender; cover and process until smooth. Pour over bacon., Bake until puffed and golden brown, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with reserved 1/4 cup bacon and additional green onions.

JALAPENO BACON CHEESEBURGER MAC

Steps:

• Heat a large skillet over a medium heat. When the skillet is hot, add the bacon and cook until crisp, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon grease from the skillet and place back on the heat.
• Add the onion, jalapenos and garlic to the skillet and stir. Add the ground chuck and season with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Stir in the tomato paste and cook for about 30 seconds.
• Add the macaroni, broth, mustard and Worcestershire sauce. Give it a big stir and bring to a simmer. Cover and cook, stirring often, until the pasta is al dente and the sauce has thickened, about 10 minutes. Stir in the Cheddar. Sprinkle over the cooked bacon, parsley and pickled jalapenos, if using. Remove from the heat and serve.

SKILLET BACON MAC AND CHEESE

Steps:

• Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.
• Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F.
• Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.
• In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.
• Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.
• Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
• To make the Bechamel:
• Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
• Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

SKILLET BACON MAC AND CHEESE

Steps:

• Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet. Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F. Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed. In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat. Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese. Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving. To make the Bechamel: Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

SKILLET BACON AND BROCCOLI MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare macaroni and cheese according to package instructions.
• Brown bacon pieces in a large, oven-proof skillet over medium heat. Remove with a slotted spoon. Pour off all but 1 tablespoon of bacon grease.
• Saute shallots in skillet over medium heat until translucent. Return cooked bacon to skillet; stir in broccoli. Add the prepared macaroni and cheese and stir to combine.
• Combine topping ingredients in a small bowl and sprinkle over the top of the macaroni and cheese.
• Bake until topping is lightly browned, 15 to 20 minutes. Serve immediately.