CHEDDAR-BACON MAC AND CHEESE
Creamy, cheesy, and quick . . . it's everything you need.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 30 g, Cholesterol 59.9 mg, Fat 21.8 g, Fiber 1.1 g, Protein 16.5 g, SaturatedFat 13.5 g, Sodium 411.3 mg, Sugar 4.7 g
MAC 'N CHEESE WITH BACON AND CHEESE
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
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.
CHEDDAR-BACON MAC & CHEESE
Make and share this Cheddar-Bacon Mac & Cheese recipe from Food.com.
Provided by Kraft Natural Cheese
Categories Macaroni And Cheese
Time 40m
Yield 6 1-cup servings, 6 serving(s)
Number Of Ingredients 6
Steps:
- HEAT oven to 350°F
- COOK macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 minute 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 minute or until thickened. Add 1-1/2 cups cheese; cook and stir 5 minute or until melted.
- DRAIN macaroni. Add to sauce with bacon; mix lightly. Spoon into 1-1/2-qt. casserole; top with remaining cheese.
- BAKE 20 minute or until heated through.
- Substitute: Prepare using KRAFT Shredded Mild Cheddar Cheese.
Nutrition Facts : Calories 226.1, Fat 9.2, SaturatedFat 5.6, Cholesterol 26.6, Sodium 92.4, Carbohydrate 28.6, Fiber 1.1, Sugar 0.8, Protein 7
MAC 'N CHEESE WITH BACON AND WHITE CHEDDAR CHEESE
This is a recipe we have been making for awhile now. The original recipe was from Tyler Florence. My family loves the white cheddar and bacon in the dish; it gives this macaroni and cheese a very unique, but comforting, flavor. This is most definitely not a 'light' recipe as we use extra sharp white cheddar and whole milk and always add extra bacon. It comes out bubbly and creamy and no one can wait to dig in.
Provided by TheShields
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the elbow macaroni until al dente, 8 or 9 minutes, then drain and set aside.
- Preheat oven to 400 degrees and spray 3-quart baking dish with non-stick cooking spray.
- Heat milk with 3 sprigs of thyme and 4 cloves of crushed garlic in a small pan, do not boil the milk.
- In a large skillet, melt the butter over medium high heat. Once melted, whisk in the flour and cook, stirring constantly for about 1 minute.
- Remove the thyme sprigs and garlic cloves from the milk then whisk the milk into the butter and flour mixture.
- Continue to cook until the mixture is smooth, whisking constantly. Once smooth, stir in 4-1/2 cups of the white cheddar cheese. Continue to cook and stir until the cheese is melted. Add salt and pepper to taste.
- Add in the cooked macaroni and the chopped parsley. Stir to coat the macaroni and incorporate all ingredients then pour into the prepared baking dish and top with the remaining cheddar cheese. Bake for 30 minutes.
- Meanwhile, in a saucepan, cook bacon until crispy. Then add the onion, the remaining two cloves of garlic (chopped) and the remaining thyme (leaves only this time). Cook until the onions are soft, about 5 minutes. Season with salt and pepper.
- When the macaroni and cheese comes out of the oven, spread the bacon and onion mixture over the top, serve and enjoy.
Nutrition Facts : Calories 1102.3, Fat 66.9, SaturatedFat 38.8, Cholesterol 192.1, Sodium 1095.6, Carbohydrate 72.7, Fiber 3, Sugar 3.2, Protein 51.7
CHEDDAR-BACON MAC & CHEESE
There's really only one way to improve on a classic mac and cheese made from scratch with milk, butter and cheddar. Naturally, it involves adding bacon.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350°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-qt. casserole; top with remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 60 mg, Sodium 380 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 5 g, Protein 16 g
SKILLET BACON MAC AND CHEESE
Provided by Kelsey Nixon
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
KILLER MAC AND CHEESE WITH BACON
Provided by Anne Burrell
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
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.)
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