BAKED MAC AND CHEESE WITH BACON
There are few dishes more comforting and indulgent than mac and cheese, and this version will become your new go-to. Mac and cheese may seem straightforward, but in an all-star mac, each component is carefully considered and intentionally chosen to build a creamy, melty pasta bake. Master each element of the dish with this winning recipe.It all starts with the noodles, and in this recipe, we use large elbow macaroni noodles. They're a bit thicker than your average elbows, so they catch more of that creamy cheese sauce (and the exposed ends crisp up beautifully when baked).At the core of any good mac and cheese is a winning blend of cheeses; this recipe calls for three different types of cheese, each one serving a distinct purpose. Extra-sharp Cheddar brings that punch of sharp cheesy flavor and coveted orange color; Parmesan makes an appearance in the breadcrumb topping, bringing a natural bite of salt and crisping up beautifully. Then, for the third cheese, have your pick of Monterey Jack, provolone, or mozzarella, all white cheeses that bring creaminess and that stretchy, cheese-pull texture we look for in any high-quality mac.At the base of the cheese sauce is a roux-a mixture of butter and flour-and we incorporate mustard powder to bring salty, earthy tang. Then, to kick this mac and cheese up a notch, we add crumbled bacon to the breadcrumb crust and mixed directly into the pasta bake.From Skillet Cauliflower Mac to Macaroni Pie, there are countless ways to reinvent this comforting dish. But before you get really creative, it's important to master the basics. This Creamy Baked Macaroni and Cheese with Bacon is an excellent, extra-indulgent recipe to keep in your rotation-it's sure to please a family or a crowd.
Provided by Nancie McDermott
Categories Macaroni
Time 1h10m
Yield Serves 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Bring 3 quarts water to a boil over high in a large stock-pot. Stir in pasta and 1 tablespoon of the salt, and return to a boil. Cook, stirring occasionally, until pasta is tender but still firm, about 6 minutes. Reserve and set aside 2 cups cooking water, and then drain the pasta. Return pasta to pot, and remove from heat. Cover to keep warm.
- Generously butter a 13- x 9-inch baking dish, and set aside. Toss together breadcrumbs; Parmesan cheese; and half of the cooked, crumbled bacon in a bowl, and set aside. Stir together flour, pepper, mustard, and remaining 1 1/2 teaspoons salt in a small bowl. Heat milk and buttermilk in a medium saucepan over medium, undisturbed, until barely steaming but not boiling, 4 to 5 minutes. Set aside.
- Melt butter in a large heavy saucepan over medium-high. Add flour mixture. Cook, whisking often, until mixture is smooth and thick and has a delicate golden color and toasted aroma, about 2 minutes. Slowly whisk in warm milk mixture. Bring to a boil over high. Cook, stirring often, until thickened to the texture of cream, about 3 minutes.
- Stir shredded Cheddar and Monterey Jack cheeses into milk mixture, and remove from heat. Stir in beaten eggs until mixture forms a smooth sauce.
- Uncover cooked pasta, and stir. (If pasta sticks together, stir in reserved warm cooking water, and drain again.) Stir cheese mixture and remaining bacon into drained pasta in stockpot.
- Transfer pasta mixture to prepared baking dish, and sprinkle evenly with breadcrumb mixture. Bake in preheated oven until firm, puffed up, and lightly browned, 35 to 40 minutes. Serve hot or warm.
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.
BAKED MACARONI AND CHEESE WITH BACON
Out of all the baked pasta dishes I make my family likes this one the best. It's also very filling, and fairly inexpensive to make.
Provided by Saj1337
Categories Cheese
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
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.).
Nutrition Facts : Calories 921.1, Fat 61.3, SaturatedFat 30.7, Cholesterol 145.8, Sodium 1021, Carbohydrate 57.9, Fiber 2.1, Sugar 1.9, Protein 33.5
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.)
BACON, PEA & BASIL MACARONI
The perfect summer comfort food - classic macaroni cheese with extra veggies and herbs
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Fry the bacon and leeks in the oil for 10 mins until the bacon is golden and the leeks soft. Tip in the peas and heat through. Meanwhile, boil the pasta and heat the grill to high.
- Reserve 150ml of the cooking water before you drain the pasta, then add it, the soft cheese, half the grated cheese and the mustard to the pan with the veg. Stir until the cheese melts into a creamy sauce. Stir in most of the basil and the pasta, then scatter with the rest of the cheese. Grill for 2-3 mins until the cheese melts. Scatter with basil to serve.
Nutrition Facts : Calories 703 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.87 milligram of sodium
MACARONI CHEESE WITH BACON & PINE NUTS
You don't get much more comforting than a melty pasta bake with a crunchy topping. Serve with a crisp green salad
Provided by Ren Behan
Categories Main course
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the pine nuts in a dry frying pan, gently toast for 2-3 mins, then tip onto a plate. In the same pan, add the pancetta or bacon and cook for a few mins until crisp.
- Bring a large pan of salted water to the boil and cook the pasta following pack instructions until al dente. Drain, reserving a ladleful of the pasta cooking water for later.
- Meanwhile, put the double cream, crème fraîche and half the cheese in a saucepan, stir together and gently warm through until the cheese has melted. Take off the heat, stir in the mustard and some seasoning to taste.
- Tip the drained pasta into a large baking dish and stir in the cheese sauce, adding some of the pasta cooking water if it looks a little dry. Sprinkle the toasted pine nuts and cooked pancetta over the top, then scatter over the remaining cheese. Bake for 20 mins until the top is golden and bubbling, then serve with a salad, if you like.
Nutrition Facts : Calories 886 calories, Fat 60 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
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