Smoky Bacon Mac Recipes

SMOKY BACON MAC

Steps:

• Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse with cold water, and drain the pasta again.
• Cook the bacon in a frying pan over high heat until crispy, about 8 minutes. Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.
• Add the sauce and both cheeses to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the bacon and stir to combine. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.
• Spoon into bowls and serve hot.

SMOKY BACON MAC AND CHEESE RECIPE BY TASTY

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!

SMOKED MAC AND CHEESE

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.

SPICY CHICKEN AND BACON MAC

Steps:

• Cook pasta according to package directions for al dente; drain. Preheat broiler. , In a 10-inch cast-iron or other ovenproof skillet, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly. Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted. Add pasta, chicken, bacon and jalapeno; cook and stir until heated through. Sprinkle chips over top., Broil 3-4 inches from heat until chips are browned, about 30 seconds.

SMOKY BACON MAC-N-CHEESE

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!