BAKED MAC AND CHEESE
This Baked Mac and Cheese recipe is totally gourmet with the addition of crispy bacon and panko bread crumb topping. It will outshine any mac and cheese you've tasted!
Provided by Lauren Allen
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 19
Steps:
- Boil pasta according to package instructions, just until al dente. Don't overcook! Strain (don't rinse) and set aside.
- Shred cheese and set aside to allow to come to room temperature.
- Preheat oven to 350 degrees F. Lightly grease a 8x8 baking dish.
- Cook bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove bacon to a plate lined with paper towels. Remove some, but not all of the grease from the pan and chop/crumble into pieces.
- Make Cheese Sauce: Add 1 tablespoon butter to the pan and then whisk in flour. Cook, stirring, for 2 minutes. Reduce heat to low and gradually whisk in milk. Add the cornstarch to the half and half and whisk until smooth. Gradually add it to skillet followed by mustard, chicken bullion, onion powder, garlic, powder, parsley, salt and pepper. Cook sauce, stirring well, for a few more minutes, just until it begins to slightly thicken. Remove from heat and stir in shredded cheddar cheese. Taste and add additional seasonings, if needed.
- Add bacon (reserve a handful to top at the end), and cooked pasta and toss to evenly coat in sauce. Pour mixture into 8x8'' baking dish. Sprinkle parmesan cheese on top.
- Breadcrumb topping: Add panko, melted butter and olive oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese. Add remaining bacon crumbles on top.
- Bake 15-20 minutes or until bubbly. Serve warm.
Nutrition Facts : Calories 478 kcal, Carbohydrate 40 g, Protein 24 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 626 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
CREAMY TOMATO PASTA WITH BACON BREADCRUMBS
Creamy tomato pasta is always a good idea but add crunchy, smoky bacon breadcrumbs and you take it to a whole new level of awesome.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/390°F.
- Cube the ciabatta and place in a sheet pan. Add strips of bacon then drizzle with a little olive oil and season with oregano and chilli flakes.
- Place in the oven and allow to cook for 15-20 minutes until the bread and bacon are crisp.
- Remove from the oven and allow to cool to room temperature then transfer to a food processor.
- Pulse until the bread and bacon are broken up into crumbs. Transfer to a bowl and add finely grated Parmesan.
- In a saucepan sauté the onion and garlic in a splash of olive oil until soft and fragrant.
- Add the oregano and cook for another 20-30 seconds before pouring in the tomatoes and tomato paste.
- Bring to a simmer then pour in the cream and season to taste. Allow to simmer for 10 minutes.
- Add cooked pasta and a splash of the pasta's cooking water and toss well.
- Serve with a generous spoonful of bacon breadcrumbs and fresh basil.
Nutrition Facts : Calories 472 kcal, Carbohydrate 75 g, Protein 16 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 37 mg, Sodium 418 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
BACON-PARMESAN STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
- Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.
BACON PARMESAN AND BREAD CRUMB
Make and share this Bacon Parmesan and Bread Crumb recipe from Food.com.
Provided by Evelyn v.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 180degrees Celsius.
- In a hot pan pan fry the bacon until crisp then lay on some Paper towels. Put the bacon on some new paper towels after it has cooled a bit.
- Make breadcrumbs with the bread slices in the food processor and place on baking tray with baking paper on it.
- Mix the breadcrumbs and the Parmesan together along with the black pepper.
- When the bacon is cool mix it in with the breadcrumbs.
- Place the tray in in the oven and cook for 10 minutes, tossing it every 3-4 minutes until golden brown.
- Store in an airtight container.
Nutrition Facts : Calories 174.1, Fat 15.2, SaturatedFat 5.3, Cholesterol 24, Sodium 341.1, Carbohydrate 3.3, Fiber 0.5, Sugar 0.4, Protein 5.7
BACON-PARMESAN GRILLED STUFFED CLAMS
Impress them with Bacon-Parmesan Grilled Stuffed Clams at your next get-together. They'll be so wowed by your stuffed clams skills that there's no reason we need to tell them it's easy.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 39m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Fill large skillet with water to 1-inch depth. Bring to boil on medium-high heat. Add clams; cover. Simmer on medium-low heat 3 to 4 min. or until clams open. (Discard any clams that do not open.) Drain clams in colander; rinse with cold water to remove any sand. Remove clam meat from shells; chop and set aside. Reserve 36 clam shell halves.
- Cook bacon in large skillet on medium heat until crisp. Add garlic; cook and stir 30 sec. Stir in crumbs and parsley; remove from heat. Add cheese and oil; mix well. Stir in chopped clams.
- Pour 1/2-inch-deep layer of kosher salt into 16-5/8x11-7/8x2-5/8-inch disposable aluminum pan. Fill shells with bacon mixture; place in single layer in salt. (The salt prevents the filled shells from tipping over.) Place pan on grill grate; grill 4 min. or until clams are heated through. Serve with lemon wedges.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.8585 g, Sugar 0 g, Protein 8 g
PARMESAN-BACON BUBBLE BREAD
When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. -Lori McLain, Denton, Texas
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Turn dough onto a lightly floured surface; divide and shape into 16 rolls. Place butter in a shallow bowl. In a large bowl, combine the shredded Parmesan, half the bacon, half the green onions, grated Parmesan, seasoning blend and sugar. Dip dough pieces in melted butter, then toss with cheese mixture to coat. Stack pieces in a greased 9-in. cast-iron skillet., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Top with remaining bacon and green onions. Serve warm and, if desired, with Alfredo or marinara sauce.
Nutrition Facts : Calories 140 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 311mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
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