Macaroni And Cheese With Bacon Recipes

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.

Steps:

• Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
• Preheat the oven to 400 degrees F.
• In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
• While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
• To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

Steps:

• Heat oven to 350 degrees F.
• Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted.
• Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese.
• Bake 20 min. or until heated through.

Steps:

• Cook macaroni according to package directions., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. , Drain macaroni; add to pan with the onions and cooked bacon. Mix well. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Steps:

• Cook macaroni according to box directions and set aside.
• In a medium saucepan melt butter over low heat. Add flour and stir constantly until smooth.
• Turn heat to medium and add milk stirring constantly until thick. (About 10 minutes).
• Add hot sauce. Stir until mixed in evenly.
• Add pasta, bacon and cheese. Mix until cheese melts, bacon is mixed in, and pasta is evenly coated.
• Pour macaroni and cheese into a 9x13 baking dish and top according to taste.
• Bake in preheated oven at 350 degrees for about 25-30 minutes. (If using parmesan cheese and breadcrumbs take it out when the top looks lightly browned. If using cheddar cheese topping take out when top becomes darkened, but not burnt.).

Steps:

• Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness!
• Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.
• Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta.
• Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
• Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.

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.