Skillet Bacon Mac And Cheese Food

BACON BURGER MAC 'N' CHEESE

Steps:

• Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta shy of al dente, 5 to 6 minutes.
• While the water comes to a boil, heat the EVOO in a Dutch oven or deep skillet over medium-high heat. Add the bacon and crisp. Remove the bacon with a slotted spoon and remove some of the drippings, leaving a thin layer. Add the beef, brown and crumble, but leave a few larger pieces. Season with salt and pepper. Once the beef has caramelized, add the onions and cook to tender. Add the stock and Worcestershire, then reduce the heat to low.
• In a saucepot over medium to medium-high heat, melt the butter. Whisk in the flour, cook 1 minute. Whisk in the milk and season with salt and pepper. Thicken to coat the back of a spoon. Stir in the cheese. When the cheese has melted into the sauce, stir in the mustard, ketchup, relish and hot sauce. Combine the pasta with the sauce and fold in the meat. Place in a large casserole dish. Cool and store for a make-ahead meal.
• To serve, preheat the oven to 375 degrees F. Bring the casserole to room temp then bake until brown and bubbly on top and golden at edges, 45 to 50 minutes.

CHEESY SKILLET TACO MAC

Steps:

• Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.
• Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.
• To serve, top with the sour cream and sprinkle with the green onions, if using.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

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.

CREAMY STOVETOP BACON MAC AND CHEESE

Steps:

• In a pot of boiling salted water, cook the pasta until al dente; drain.
• Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.
• Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper.

SKILLET BACON MAC AND CHEESE

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.

BACON CHEESEBURGER MACARONI SKILLET

Steps:

• Cook pasta according to package directions.
• Cook bacon & drain on paper towels. Discard drippings.
• Cook onion in the same pan you cooked the bacon in and cook ground beef until no longer pink.
• Drain pasta and add to the skillet. Also add bacon, tomato soup, cheese, and ketchup (to suite your tastes).
• Mix thoroughly until cheese is melted. Add salt & pepper to suite your tastes.
• Serve with salad. Enjoy!

SKILLET BACON MAC AND CHEESE

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.
• Bechamel Sauce:.
• 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.

BACON MAC AND CHEESE

Steps:

• To Make The Sauce: 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 3 cups of milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, dry mustard, cayenne pepper, salt and black pepper, to taste. Reduce the heat and cook, stirring for 2 to 3 minutes more.
• Over low heat, gradually add the Cheddar, Gruyere (or Fontina) and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted. Add the remaining 1 cup of milk and 1/4 cup cream. Taste and adjust the seasonings, if needed. Add the cooked pasta to the sauce mixture and stir to coat evenly (it will be soupy, but will come together). Set aside.
• To Make The Rest: 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.
• In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 1 tablespoons rendered bacon fat. Crumble the bacon and set aside.
• In a small bowl, combine the bread crumbs, chopped parsley and 1 tablespoons of the reserved bacon fat, stirring to coat the bread crumb mixture. Sprinkle the crumb mixture over the top of the macaroni then sprinkle over the crumbs the 1/2 cup Parmesan cheese.
• Transfer macaroni to a large (12x14) buttered baking dish (I added the bacon on top at this point). 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.

BACON MACARONI AND CHEESE

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.

SKILLET MACARONI AND CHEESE

Steps:

• Cook macaroni, according to the package directions.
• Meanwhile, in a large nonstick skillet, melt butter over medium heat.
• Add onion and saute over low heat for about 2 minutes.
• Stir in flour until smooth.
• Stir in salt, pepper and nutmeg.
• Gradually add cream; bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Reduce heat.
• Stir in cheese until melted.
• Drain macaroni; add to cheese mixture.
• Cook and stir for 3-4 minutes or until heated through.

SKILLET MACARONI AND CHEESE

Steps:

• Melt butter in large nonstick skillet over medium-high heat.
• Add bread crumbs, 1/4 t salt, and 1/4 t pepper and cook, stirring frequently, until deep golden brown, about 5 minutes.
• Transfer to bowl and wipe out skillet.
• Bring water, 1 1/4 cups evaporated milk, and 1/2 t salt to simmer in skillet over medium-high heat.
• Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 minutes.
• Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet.
• Simmer until slightly thickened, about 1 minute.
• Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency.
• Sprinkle with toasted bread crumbs.
• Serve.