Bacon Pepper Mac And Cheese Food

BACON-PEPPER MAC AND CHEESE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
• Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
• Bake uncovered 20 to 25 minutes or until edges are bubbly.

MAC 'N CHEESE WITH BACON AND CHEESE

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.

BACON AND PEA MAC 'N' CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish or eight 12-ounce ramekins.
• For the bechamel: Heat a medium saucepan over medium heat. Add the bacon and cook, stirring often, until just crisp, about 5 minutes.
• Meanwhile, combine the 3 1/2 cups milk, the parsley, peppercorns, crushed red pepper, bay leaf and nutmeg in another medium saucepan. Bring to a simmer over medium heat, then remove from the heat and keep warm.
• When the bacon is crisp, remove it with a slotted spoon and drain on a paper towel-lined plate, leaving 6 tablespoons of the bacon fat in the saucepan. If you have less than 6 tablespoons, make up the difference with the butter and heat over medium heat until melted. Add the flour and cook, stirring, until the mixture is doughy and smells a bit nutty, about 1 minute.
• Strain in the warm milk about a half cup at a time into the flour mixture and cook, whisking to incorporate after each addition. The bechamel should be smooth and velvety. If it's chunky or too thick, whisk in some more milk.
• For the mac 'n' cheese: Remove the bechamel from the heat and add all of the cheeses; whisk to combine. Fold in half of the bacon. Next, fold in the macaroni, then the peas. Transfer to the prepared baking dish or ramekins. If using ramekins, place them on a rimmed baking sheet.
• Combine the breadcrumbs with the remaining bacon pieces, the melted butter and a pinch each of salt and black pepper in a small bowl. Sprinkle over the mac 'n' cheese and bake until the sauce is bubbly and the crust is browned on top, 30 to 45 minutes (depending on the baking vessel).
• Let rest for 10 minutes then serve.

BACON MAC & CHEESE

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.

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.

CHEDDAR-BACON MAC AND CHEESE

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.

ONE-POT BACON MAC & CHEESE

Steps:

• Add bacon to a 5 1/2 quart Dutch oven over medium-heat and cook, stirring, until crispy. Remove bacon with a slotted spoon and set aside.
• Add pasta to pot with the rendered bacon fat. Add 4 cups water and one teaspoon salt. Bring to a boil over high heat and cook, stirring frequently, until pasta is just tender and a small amount of water still remains, about 7 minutes.
• Add mozzarella, cheddar, fontina, cream cheese, milk, butter, mustard powder, and cayenne. Reduce heat to low, stirring until cheese is melted. Season to taste with salt and pepper. Remove from heat and serve immediately, garnished with reserved bacon, chives, and additional cayenne, if desired.

BACON MAC 'N' CHEESE POT PIE RECIPE BY TASTY

Steps:

• In a large pot or skillet, add 2 cups (470ml) of milk, pasta, salt, and pepper. Bring it to boil, stirring constantly so the milk and pasta do not burn.
• When the liquid is evaporated halfway, add the rest of the milk. Stir until pasta is al dente. Add shredded cheeses and mix until melted.
• Take off the heat to prevent mac 'n' cheese from over cooking.
• In a oven-safe ceramic bowl, coat the inside with butter (or oil). Place sliced cheese until the bowl is fully covered.
• Add bacon (or any desired fixins'), and add the pasta to the top.
• Roll or spread out pizza dough to fit the bowl and place over the top.
• In a small bowl, melt butter. Add in garlic powder, salt, and Italian seasoning, then brush on top of dough.
• Bake in a 350°F (180°C) over for 25 minutes.
• Carefully place a plate over the dough and flip the bowl. Use a butter knife or fork to separate from the bowl.
• Sprinkle with parsley for garnish.
• Enjoy!

BACON MAC 'N CHEESE

Steps:

• Melt butter in a large saucepan. Add onions and cook, stirring occasionally, until translucent.
• Meanwhile, cut up bacon with kitchen shears into 1/2 inch strips. Fry separately until browned (or until bacon is how you like it cooked.) In another saucepan, cook pasta as per directions, without any salt.
• Add bacon with grease to your onions and stir. Whisk in flour. Add milk, still whisking, until thickened and bubbly. Fold in all of the cheese, stirring until it all melts.
• Drain your pasta thoroughly and stir it into the cheese sauce. Cook over medium heat for about three minutes, stirring. Season with pepper and salt to taste.

BLACK PEPPER BACON-MAC AND CHEESE

Steps:

• Heat oven to 400°F.
• Cook Macaroni as directed on package.
• Meanwhile, melt butter in large saucepan on low heat. Add flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until thickened, stirring constantly. Add Cheese Sauce; cook and stir 2 min. Remove from heat.
• Drain macaroni; set aside. Chop bacon. Reserve 1 Tbsp. bacon for later use. Add remaining bacon to cheese sauce in saucepan along with the macaroni; mix lightly.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with bread crumbs.
• Bake 10 min. or until hot and bubbly. Top with reserved bacon.