3855. BLUE CHEESE BACON MACARONI and CHEESE

Yield: About 3-4 servings


8 strips (about 1/2 lb.) bacon, diced
1 (12-ounce) can 2% evaporated milk
1 large egg
1/2 tsp. salt
1/4 tsp. ground black pepper
pinch of cayenne
8 oz. elbow macaroni
1 Tbsp. butter
5 oz. crumbled blue cheese
4 oz. freshly-grated sharp white cheddar cheese

Heat bacon in a skillet over medium-high heat for about 5-7 minutes, stirring frequently, until crispy.
In a separate bowl, whisk together evaporated milk, egg, salt, pepper and cayenne until combined. Set aside.

Meanwhile, bring a large pot of salted water to a boil, and cook the pasta al dente according to package instructions. When the pasta is cooked, drain it and then return it to the pot and reduce heat to medium-low. Immediately add the butter, and toss until the butter is melted. Pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3-5 minutes, or until the sauce comes to a simmer.

Remove pan from heat and add in the cheeses. Stir until melted, then stir in the cooked bacon. Serve immediately, garnished with extra bacon and blue cheese if desired. 


bacon recipe source: Ali Ebright, Gimme Some Oven (@gimmesomeoven), February 24, 2014

3756. BACON and AVOCADO MACARONI SALAD

yields 4 servings


12 ounces elbows pasta

5 slices bacon, diced 

2 avocados, halved, seeded, peeled and diced

Kosher salt and freshly ground black pepper, to taste

2 teaspoons fresh thyme leaves, for garnish

For the lemon thyme dressing

3/4 cup mayonnaise

1/4 cup freshly squeezed lemon juice 

1 1/2 tablespoons lemon zest

1 tablespoon sugar

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper, to taste

1/3 cup olive oil

To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.

Serve immediately, garnished with thyme.

bacon recipe source: Chungah, Damn Delicious (@damn_delicious), June 28, 2013

3678. ALPINE MAC and CHEESE with BACON

serves 4-6


1 pound elbow macaroni

¾ pound thick-cut bacon, diced
3 tablespoons butter
3 tablespoons flour
3 cups hot milk
Fine sea salt
Freshly ground black pepper
Freshly grated nutmeg
1 cup shredded raclette, plus ½ cup for topping (6 ounces total)
1 cup shredded Gruyere (4 ounces)
1 cup shredded young fontina (4 ounces)

½ cup panko breadcrumbs

Preheat oven to 375 degrees.

Cook the macaroni in a large pot of liberally salted water a few minutes short of al dente.

Meanwhile, fry bacon in a skillet until brown but not too crisp. Remove the bacon with a slotted spoon and reserve the fat.

While the pasta cooks, melt butter in a large saucepan over medium heat. Add 3 tablespoons bacon fat and flour. Cook the roux, stirring constantly, until thickened and nutty in color, about 3 minutes. Pour in the hot milk, and whisk constantly until thickened and the sauce coats the back of the spoon, about 5 minutes. Season lightly with salt, pepper and nutmeg. Stir in the cheeses, a handful at a time, and stir until melted. Stir in the macaroni and the bacon until evenly incorporated.

Grease four 6-inch mini skillets or gratin dishes or six 12-ounce ramekins or ovenproof bowls with about 1 to 2 tablespoons bacon fat. Spoon macaroni mixture into each, mounding the top. Scatter over with remaining raclette and breadcrumbs, dividing evenly. Drizzle over with about 1 tablespoon bacon fat. Place dishes on a large rimmed baking sheet and tent with foil. Bake for 15 minutes. Uncover and set under broiler for no more than 5 minutes to brown lightly. Serve hot.


bacon recipe source: Joseph Erdos, The Seattle Times, January 30, 2013

3555. BACON and SRIRACHA MACARONI and CHEESE

makes six servings


4 slices bacon, cut into small pieces
2 tablespoons unsalted butter
1 small onion, diced finely
2 cloves garlic, minced
1 small red bell pepper, diced finely
¼ cup all-purpose flour
1–13.5 ounce can full-fat coconut milk
1–12 ounce can evaporated milk
½ teaspoon paprika
½ teaspoon dry mustard
½ teaspoon salt, plus more to taste
8 ounces extra sharp cheddar cheese, shredded
2 tablespoons Sriracha hot chile sauce
8 ounces whole wheat macaroni, cooked according to package directions
½ cup whole wheat panko breadcrumbs

Preheat oven to 350°. Spray a 11" x 7" casserole dish with cooking spray, set aside.

In a Dutch oven or high-sided skillet over medium-high heat, cook the bacon pieces until crisp. Remove the bacon pieces to drain on paper towel, leaving the bacon grease the skillet.

Add in the butter, and once melted, add in the onion, garlic, and bell pepper. Cook until just tender and fragrant, about 5 minutes.

Sprinkle on the flour, and stir to combine. Cook for 2 minutes, just to remove the flour flavor. Then whisk in the coconut milk and evaporated milk. Add in the paprika, dry mustard, and salt. And continue to cook until mixture become just slightly thickened.

Remove mixture from heat, and stir in the cheese, continuing to stir until completely melted. Add in the Sriracha sauce.

Add the cooked macaroni to the sauce, and stir well to coat. Spoon the entire mixture (extra sauce and all) into the prepared casserole dish.

In a small bowl, mix together the cooked bacon pieces and Panko. Sprinkle over top of macaroni.

Bake in preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.


bacon recipe source: Cassie Johnston, Back to Her Roots (@backtoherroots), February 10, 2015

3572. LOADED MUENSTER and SHARP CHEDDAR MACARONI and CHEESE with BACON

For the sauce
2 tablespoons butter
2 1/2 tablespoons flour
2 1/2 cups whole milk, at room temperature
1/2 teaspoon mustard powder
8 oz shredded sharp cheddar
8 oz shredded muenster
cloves from 2 bulbs roasted garlic, minced into a paste (recipe follows)
2 caramelized yellow onions (recipe follows)
1/2 lb bacon, cooked and crumbled
10 oz elbow macaroni, cooked to al dente according to the directions on the package

For the topping
1/2 cup panko
1 teaspoon olive oil

Roasted Garlic

2 whole bulb garlic
canola or olive oil
kosher salt and freshly cracked black pepper

Caramelized Onions

1 tablespoon canola oil
2 large yellow onions, peeled and sliced
kosher salt and freshly cracked black pepper

Roasted Garlic: Preheat oven to 350 degrees. Cut off just the tip of the pointed-end of the bulbs of garlic to expose the tips of each clove. Drizzle exposed cloves with canola oil then sprinkle with kosher salt and freshly cracked black pepper. Wrap completely in aluminum foil with the exposed-clove side facing up inside the packet. Place foil packet into oven and roast at 350 for 1 hour or until soft and golden. Remove from oven and let cool until able to handle. Remove the cloves by squeezing the base of the bulb until the cloves push out.

Caramelized Onions: Add oil to a large saute pan and place over low heat. Preheat pan for 2 minutes then add the onions. Toss to coat with oil. Slowly saute the onions, stirring frequently to prevent burning, until the onions have caramelized and are golden, sweet and tender, about 30 to 45 minutes. Season onions to taste with kosher salt and freshly cracked black pepper. Caramelized onions can be made a few days in advance and heated just before ready for use.

Macaroni & cheese: Preheat oven to 400 degrees. Spray a deep glass or ceramic loaf pan with cooking spray. Set aside.

In a small bowl, toss together the panko bread crumbs and olive oil for the topping. Work the oil into the bread crumbs with your fingers until evenly disbursed with no lumps. Place in a dry saute pan over medium heat. Toast the bread crumbs until golden, stirring regularly for even toasting. Remove from heat and set aside.

Bring a large pot of salted water to a boil over high heat. Boil pasta until tender according to the directions on the package. Drain thoroughly.

While the water is coming to a boil and the pasta is cooking, make the cheese sauce. Add butter to a medium sized sauce pan over medium heat. Once butter has melted, add flour to create the roux. Cook the roux, whisking constantly for about 2 to 3 minutes, to cook away the raw flour flavor. Slowly drizzle in the room temperature milk while whisking constantly to dissolve the roux into the liquid. When the liquid is first introduced the roux will begin to seize up, but as more liquid is added it will return to a smooth paste. Adding the liquid too quickly will result in a lumpy sauce. Once all milk has been incorporated into the bechemel, add the mustard powder. Stir. Cook bechemel over medium heat, stirring frequently and scraping the bottom of the pan to prevent scorching, until sauce comes to a simmer, not a boil. Simmer 2-3 more minutes until thickened to the point of coating the back of a spoon. Add muenster, sharp cheddar and roasted garlic paste. Stir until cheese has completely melted into the bechemel. Taste. Adjust seasoning with kosher salt and freshly cracked black pepper as desired.

In a large bowl or pot, combine cooked/drained macaroni, cheese sauce, caramelized onions and bacon. Stir to coat pasta thoroughly and evenly disperse ingredients. Pour into prepared pan. Sprinkle top evenly with toasted panko. Place into preheated oven. Bake at 400 for about 20 minutes or until cheese sauce is bubbly around the edges. Remove from oven and let rest for 5 minutes before serving.


bacon recipe source: Amanda Simpson, What We're Eating (@whatwereeating)

3539. BAKED TOMATOES stuffed with CREAMY STOVETOP BACON MACARONI and CHEESE

yields four servings


Bacon macaroni and cheese:
Kosher salt
1 pound elbow macaroni
6 strips thick-cut smoked bacon, cut in 1/4-inch pieces
1/4 cup all-purpose flour
4 cups hot whole milk
freshly ground black pepper
1 teaspoon dry mustard, or more as needed
8 ounces sharp Cheddar, shredded (2 cups)
8 ounces Muenster cheese, shredded (2 cups)
1 tablespoon hot sauce

Baked tomatoes:
4 beefsteak tomatoes
Kosher salt and freshly ground black pepper
1/4 cup panko
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
Olive oil, for drizzling

For the mac and cheese: 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. You'll need 1 to 2 cups of mac and cheese for the tomatoes.

For the baked tomatoes: Set your oven rack to the middle position and preheat your oven to broil. Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato. Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup. Mix the panko, Parmesan and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely. Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes.


bacon recipe source: Kelsey Nixon, "After Hour Eats," Kelsey's Essentials, Food Network

3215. BACON and TRUFFLE OIL MACARONI and CHEESE

yields 2-4 servings


8 oz. elbow macaroni, cooked al dente according to package directions
8 strips bacon
1/2 cup chopped white onion
3 cloves garlic, minced
1 (12-ounce) can 2% evaporated milk
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon smoked paprika
pinch of cayenne
8 oz. freshly-grated sharp or smoked white cheddar cheese
1/4 cup freshly-grated Parmesan cheese, plus extra for garnish
3 tablespoons truffle oil

While the pasta water is heating in a large stockpot, cook the bacon in a large skillet over high heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon grease. Crumble the bacon once it has cooled.

Return 1 tablespoon bacon grease to the skillet, and lower heat to medium-high. Add onion and cook for 5 minutes, or until translucent. Add the garlic and cook for an additional 1 minute until fragrant. Remove from heat.

In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. Once the pasta is ready and has been drained, immediately stir in the evaporated milk mixture until combined. Continue cooking over medium-high heat, stirring occasionally, for about 5-8 minutes, or until the sauce comes to a simmer.

Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the truffle oil and half of the crumbled bacon.

Serve immediately, topped with the remaining crumbled bacon and additional Parmesan.

bacon recipe courtesy of: Ali Ebright, Gimme Some Oven, March 3, 2013

3129. HAVARTI DILL and BACON MACARONI and CHEESE

serves 4-6


6 slices bacon, diced
2 cups dried elbow macaroni
2 tablespoons butter
4 tablespoons flour
2 cups whole milk
3 cups shredded dill Havarti cheese
1 egg
salt and pepper to taste

Cook bacon in a skillet over medium heat. Transfer to a paper towel lined plate. Set aside. Bring a large pot of water to a boil and cook macaroni according to package directions. Drain and set aside. Melt butter in a large pot over medium heat. Once the butter has melted, whisk in flour. Cook one minute. Stir in milk. Whisk until smooth. Stir in cheese. Continue stirring until cheese has melted. Take one tablespoon of the warm milk mixture and whisk it into the egg to temper it, add to cheese sauce. Fold in macaroni and bacon. Mix well. Season to taste with salt and pepper. Allow to set for 5 minutes. Serve.


bacon recipe courtesy of: Des, Life's Ambrosia, May 2013

2941. BACON-PEAR MACARONI AND CHEESE

makes 6 servings 


8 ounces dried elbow macaroni (2 cups) or other short tubular pasta (2 1/3 cups) 
6 slices bacon
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced 
2 tablespoons all-purpose flour 
1 teaspoon dry mustard 
1/2 teaspoon freshly ground black pepper 
2 1/2 cups whole milk 
6 ounces smoked Gouda cheese, rind removed and shredded 
1 8 oz. package cream cheese, cubed and softened 
2 tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed 
2 tablespoons butter or margarine 
2 tablespoons packed brown sugar  
2 red and/or green pears, thinly sliced 
2 tablespoons finely shredded Parmesan cheese 

Cook pasta according to package directions; drain. Return pasta to hot pan; cover to keep warm. Set aside. 

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels, reserving 3 tablespoons bacon drippings in skillet. Crumble and set aside. Reserve 3 tablespoons bacon drippings in skillet. 

Cook onion and garlic in bacon drippings over medium heat for 30 seconds. Stir in flour, dry mustard and pepper. Add milk all at once. Cook and stir until thickened and bubbly; reduce heat. Add smoked Gouda cheese and cream cheese; cook and stir until almost melted. 

Pour cheese sauce over the cooked pasta. Stir in oregano and all but 2 tablespoons of the crumbled bacon. Transfer mixture to an ungreased to 2-quart rectangular baking dish; cover with foil. Bake in a 350 degrees oven for 25 minutes. 

Meanwhile, melt butter in a clean, large skillet. Stir in brown sugar; add pear slices. Cook, turning occasionally, until pears are tender, about 6 to 8 minutes. Remove from heat. Remove foil from the baking dish. Stir about half of the cooked, sliced pears into the macaroni and cheese. Spoon the remaining pear slices atop macaroni and cheese; sprinkle with Parmesan and reserved crumbled bacon. Return to oven and bake 5 minutes or until Parmesan has softened. Let stand 10 minutes before serving.


bacon recipe courtesy of: Midwest Living  

2913. MACARONI and CHEESE BAKE with BACON and COTTAGE CHEESE

makes six servings


1 lb. cooked elbow macaroni drained
3/4 lb. medium sliced cheddar or american cheese
1-1/2 cups whole milk
1 medium chopped yellow onion
4 oz. crispy cooked bacon, crumbled
3 tablespoons flour
1 4 oz. jar chopped pimentos
1 4 oz. can chopped mild chilies
3 tablespoons chili sauce
12 oz. small curd cottage cheese
3 tablespoons salted butter

Melt butter, saute onion till softened, add flour to make rue. Add milk 1/2 cup at a time while stirring and add sliced cheese slowly to make a rich thick cheese sauce. Fold in chilies, Sambal, pimentos, bacon, and cottage cheese, stirring gently till just mixed. Layer macaroni then sauce in a 9x13 baking dish and bake 45 minutes or until sauce is mostly absorbed. Cool to desired temperature, cut in squares and serve.


bacon recipe courtesy of: nick1126 (member), Epicurious.com, December 25, 2012

2577. KIELBASA and BACON BRAISED CABBAGE MACARONI AND CHEESE

1/2 head green cabbage

1 pound elbow macaroni
6 strips bacon, chopped
1/2 large Spanish onion, diced
1/4 cup white wine vinegar
1 1/2 teaspoons sugar
1 pound kielbasa, sliced into 1/4 inch slices
1 cup heavy cream
1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp cheddar, shredded
1/8 cup Tabasco
1 1/2 teaspoon honey
salt and pepper

Garnish
1/2 cup panko breadcrumbs
1/4 cup Italian flat leaf parsley, snipped
3 green onions, sliced
                                

Dice cabbage and soak in cold water for 3 hours. Preheat oven to 350 degrees. Cook elbow macaroni until al dente, drain. Spray a large skillet with Pam and saute sliced kielbasa until the edges are blistered. Remove kielbasa. Cook bacon in the large skillet til done, remove bacon but leave the fat in the skillet. Saute onions in the bacon fat until they are translucent. Drain the cabbage and add it to the skillet. Stir. Mix together the vinegar and sugar. Add the mixture to the skillet, stir,  and reduce the heat. Cover the skillet and cook on low until the cabbage is tender. In a large bowl, combine the pasta, kielbasa, bacon, braised cabbage, cream, cheeses, Tabasco and honey. Stir until thoroughly mixed.  Season with salt and pepper and mix again. Spray a large casserole dish with Pam and transfer the mixture into it. Cover the dish with foil and bake at 350 degrees for 30 minutes. Mix panko breadcrumbs, chopped parsley, and green onions together in a small bowl. Remove foil from pan after 30 minutes and sprinkle panko mixture over top of casserole. Bake uncovered until golden brown, about 10-15 minutes.


bacon recipe courtesy of: Elizabeth, Recipe Journey, February 3, 2011 | adapted from Chef/Owner Chris Bonfili, Avenue B, 5501 Centre Avenue, Pittsburgh, Pennsylvania 15232

2441. BACON and TOMATO MACARONI SALAD

yields four servings


1 cup dry elbow macaroni, cooked, rinsed and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes- then drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomatoes
1/3 cup mayonnaise
3 tablespoons sour cream
1 tablespoon cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon granulated white sugar
1/2 teaspoon sea salt
freshly ground black pepper
4 slices bacon, cooked and crumbled

In a large bowl, combine macaroni, celery, onion, parsley, and tomato. In a small bowl, prepare the dressing. Mix mayo, mustard, sugar, vinegar, sour cream and salt. Add dressing to the pasta mixture and stir to combine. Season with freshly ground black pepper, to taste. Sprinkle crumbled bacon on top.


bacon recipe courtesy of: Lori Lange, RecipeGirl.com, June 20, 2011

2113. SMOKY HAVARTI, LOBSTER and BACON MACARONI and CHEESE

serves 6-8


3/4 pound (12 ounces) cavatappi pasta
1/2 cup + 1 tablespoon unsalted butter, divided
2 tablespoons all-purpose flour
2 cups half and half
2 teaspoons hot sauce
1/2 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces (about 2 cups) grated havarti cheese
4 ounces (about 1 cup) grated or chopped smoked cheddar cheese
1 cup coarsely chopped lobster meat
1/2 cup finely chopped cooked bacon
1/4 cup panko bread crumbs

Heat oven to 400°F. Coat 10 ramekins with butter and place on a cookie sheet.

Cook pasta according to package instructions.

Melt 1/2 cup butter in a large saucepan, over medium heat; whisk in flour and cook 1 minute. Whisk in half and half, hot sauce, smoked paprika, salt and pepper and bring mixture to a simmer, whisking frequently. Reduce heat to low and whisk in Havarti and Smoked Cheddar Cheese until melted and smooth.

In a large pot, stir together pasta, cheese sauce, lobster and bacon until combined; divide evenly into ramekins. Sprinkle bread crumbs on top. Melt remaining 1 tablespoon butter and drizzle on top of bread crumbs. Bake 20 minutes or until golden brown and bubbly.


bacon recipe courtesy of: Emily Hobbs, Sugar Plum blog, February 17, 2011

1928. MACARONI SALAD with CHEDDAR and PEPPER BACON

1 lb macaroni noodles, cooked according to package directions and drained
1 large onion, diced
5 eggs, hard boiled, peeled and cut in bite sized pieces
1 small can sliced black olives, drained
2 cups sharp cheddar cheese, cubed
5 strips thick cut pepper bacon, cooked until crispy and rough chopped
1/2 cup light mayonnaise
1 cup ranch dressing
3 tablespoons spicy brown mustard
1 tablespoon smoked sweet paprika
salt and pepper to taste

Saute onions in a large skillet until browned. Remove from heat and allow to cool. Add all ingredients to a large bowl and toss to combine. Place in refrigerator and allow flavors to marry for at least 3 hours or overnight for best flavor. Serve and enjoy!


bacon recipe courtesy of: Jerry, Cooking, by the seat of my Pants, July 19, 2009

1823. BACON and TOMATO MACARONI

12 oz. uncooked macaroni
1/2 lb. smoked thick sliced bacon
1 lb. sharp cheddar shredded cheese
8 oz. mozzarella shredded cheese
4 Roma tomatoes
12 oz. frozen peas
1/2 teas. minced garlic
1 teas. minced fresh basil
1 cup cream
1 cup milk
5 eggs
1 teaspoon salt (or to taste)
1 teaspoon cracked black pepper

Boil water and add macaroni for 10 minutes. Cook 2 minutes less than you would if you were going to eat immediately. Dice bacon into one-inch pieces and cook until not quite crisp, then drain off excess oil. In large mixing bowl add cream, milk, eggs, garlic, basil, salt, and pepper. Mix well with wire whisk. Make sure eggs are blended in. Make sure macaroni is well drained, then toss it into the liquid mixture. Add the sharp cheddar cheese and make sure it is mixed in. Coat large casserole dish with spray oil and pour macaroni mixture into dish. Slice Roma tomatoes and place on top of macaroni mixture. Sprinkle mozzarella on top of tomatoes. Sprinkle bacon on top of mozzarella. Bake at 350 F for 35-40 minutes.


bacon recipe courtesy of: Regina Charboneau, Twin Oaks Bed & Breakfast, Natchez, Mississippi | The Atlantic, October 2, 2009

1744. MACARONI & CHEESE with ARTICHOKE HEARTS and BACON

serves four


For the macaroni & cheese
2¼oz butter
10½oz cooked artichoke hearts, cut in half, drained, patted dry with kitchen paper
3½oz bacon lardons
1 garlic clove, peeled, crushed slightly with the edge of a knife
2oz plain flour
1 pint 7 fl oz milk
1 tablespoon wholegrain mustard
2 pinches ground nutmeg
5½oz strong hard cheese, grated
salt and freshly ground black pepper
12½oz macaroni, cooked according to packet instructions until just al dente, drained

For the topping
4-6 ripe tomatoes, thinly sliced with a serrated knife
1½oz parmesan, finely grated
3-4 pinches dried mixed herbs (such as oregano, thyme or rosemary)
salt and freshly ground black pepper
drizzle extra virgin olive oil

Preheat the oven to 200C/400F/Gas 6.

For the macaroni cheese, heat ¾oz of butter in a medium saucepan over a medium heat. When the butter is foaming, add the artichoke halves and bacon, if using, and fry, stirring regularly, for 10-12 minutes, or until the artichokes and bacon are both golden-brown and the bacon is crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining 1½oz of butter in a large saucepan over a medium heat until foaming. Add the garlic clove and fry for one minute, or until softened. Add the flour and stir to combine, then continue to cook for a further minute, stirring vigorously, or until the flour has darkened slightly in colour. Add 3-4 tablespoons of the milk and stir until the mixture comes together as a thick paste. Add the remaining milk, a little at a time, whisking after each addition to incorporate it into the mixture and waiting until the mixture has thickened slightly before adding more milk. When all of the milk has been incorporated into the mixture, the result should be a smooth sauce with the consistency of double cream (this is called a roux). Reduce the heat slightly and stir in the mustard and nutmeg. Remove the garlic clove from the mixture and discard. Add the grated cheese and stir well until completely melted. Season, to taste, with salt and freshly ground black pepper. Add the cooked macaroni, artichoke halves and bacon, if using, to the cheese sauce and stir well to combine. Remove the pan from the heat. Transfer the macaroni cheese to an ovenproof dish.

For the topping, arrange the sliced tomatoes on top of the macaroni cheese. Sprinkle over the grated parmesan and dried herbs. Season, to taste, with salt and freshly ground black pepper and drizzle over a dash of extra virgin olive oil.

Line a baking tray with aluminum foil and place the ovenproof dish on top to catch any drips. Bake the macaroni cheese in the middle of the oven for 30-40 minutes, or until the topping is golden-brown and the macaroni cheese is bubbling.


bacon recipe courtesy of: Allegra McEvedy, Economy Gastronomy, BBC-Food

1719. LENTIL SOUP with TUBETTI and BACON

serves four


1/4 pound bacon, slices cut crosswise into 1/2-inch strips
2 carrots, cut into 1-inch pieces
2 onions, cut into 1-inch chunks
2 ribs celery, cut into 1-inch pieces
1/2 pound mushrooms, sliced
6 cloves garlic, peeled
1 pound lentils (about 2 1/3 cups)
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups water
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
1 cup canned tomatoes in thick puree, chopped
2 teaspoons salt
1/4 teaspoon dried red-pepper flakes
1/4 teaspoon fresh-ground black pepper
1/2 cup tubetti or other small macaroni

In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.


bacon recipe courtesy of: Food & Wine

1584. BACON MACARONI and CHEESE with BECHAMEL SAUCE and CHEDDAR FRENCH FRIED ONION CRUST

makes 15 servings


1 teaspoon. salt
1 lb. elbow macaroni
2 tablespoons butter
2 cloves garlic, minced
16 oz. sharp cheddar, shredded
16 oz. Velveeta, cut into 1/2 inch cubes
6 oz (1 can) French’s Cheddar French Fried Onions, crushed
9 strips of bacon

Béchamel Sauce Ingredients
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk, heated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Tabasco Sauce
5 oz parmesan cheese, grated

Preheat oven to 375 degrees. Butter or spray a 3-quart glass or ceramic baking dish with non-stick spray.

To make the Béchamel Sauce, melt the butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Remove from heat and add salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside.

Cook the bacon until just crispy and set aside to cool.

Boil a large pot of water, add 1 tsp salt and the macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the butter, garlic and Béchamel Sauce. Toss well.

Place 1/3 of the macaroni in the baking dish. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are in the pan. Top with the crushed french fried onions.

Bake for 35 – 45 minutes or until the top is beginning to brown. Let sit for 5 minutes before serving.


bacon recipe courtesy of: Pamela Lund, ThatPamChick.com, June 8, 2009

1583. GREEN BEAN, MACARONI and BACON FRITTATA

serves eight


150 grams macaroni
200 grams fine green beans, halved
olive oil, for shallow frying
12 rashers smoked streaky bacon, cut into 1 cm strips
12 large eggs
100 grams mature cheddar cheese

Preheat the oven to 180C/gas 4. Cook the macaroni in a large pan of salted water following packet directions. Add the beans to the pasta pan for the final two minutes of cooking time then drain both well. Meanwhile, heat the oil in a 23cm non-stick ovenproof frying pan. Cook the bacon for a few minutes until golden then drain on kitchen paper. Clean the pan with a couple of pieces of kitchen paper. Beat the eggs and stir in the pasta, beans and bacon. Season with salt and pepper. Add a splash of oil to the frying pan and pour in the egg mixture. Stir in the cheese. Transfer to the oven for 25 minutes. Remove from the oven, slide onto a board and cut into wedges. Eat warm or at room temperature: wrap in greaseproof or foil for picnic baskets and lunch boxes.


bacon recipe courtesy of: Silvana Franco, "Market Kitchen," Good Food Channel, UK

1452. BACON-WRAPPED MEATLOAF and BLACK TRUFFLE-SAFFRON MACARONI and CHEESE

Meatloaf

2 lbs ground meat (we used 1 lb of ground chuck, 80% lean, and 1 lb of spicy pork sausage)
2 slices of wheat bread, crumbled
2 eggs
2 tablespoons ketchup or to taste
1 large clove minced garlic
1 1/4 cup sliced onion (sweated)
2 tablespoons minced parsley
Worcestershire sauce to taste
cayenne pepper to taste
salt and black pepper to taste

Mix meat, eggs, breat, ketchup, garlic, parsley, Worcestershire sauce, cayenne pepper, salt, and black pepper with hands in a large bowl. Meanwhile, sweat onions until translucent but not brown. Allow onions to cool and add to meat-mixture. Cover bowl with plastic wrap and move to refrigerator.

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Black Truffle-Saffron Macaroni and Cheese

1 lb elbow macaroni
1 lb extra sharp cheddar cheese
4 oz Romano cheese
4 oz Asiago cheese
8 oz organic heavy cream
3 cups organic whole milk
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 small black truffle
pinch saffron threads
white pepper to taste
nutmeg to taste
salt and black pepper to taste

Boil macaroni in a large amount of salted water until al dente. Drain and rinse with cold water. Set aside. In a large saucepan, melt butter. Over medium-low heat, whisk flour into butter, making a roux. Whisk heavy cream and milk into roux until thoroughly combined. Add saffron. Add cheese slowly, whisking constantly. Adding the cheese too fast or slacking on the whisk will result in a gross, lumpy disaster. Add shaved truffle, nutmeg, salt, and pepper. Fold macaroni into cheese sauce.

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Bacon wrapped meatloaf and black truffle-saffron macaroni and cheese

Meatloaf (recipe above)
Black truffle-saffron macaroni and cheese (recipe above)
8 slices apple wood smoked bacon

Preheat oven to 375f. Lay bacon across the width of a loaf pan. The bacon should be long enough to drape over the sides of the pan while lying flat across the bottom. If this is unclear, see the picture below. Press a layer of meat into the bottom of the pan, on top of the bacon. This layer should fill exactly 1/3 of the loaf pan. Scoop some of the macaroni and cheese into the loaf pan, making sure to press out any air bubbles. This layer should also fill 1/3 of the loaf pan. Form a slab of meat in the approximate size and shape of the remaining 1/3 of the loaf pan. Transfer the slab to the loaf pan. Add or remove meat as necessary to ensure a snug fit. Fold strips of bacon back over the top of the meatloaf. Roast until internal temperature reads 160f.

Note: It may be necessary to pull the loaf out every 30 minutes or so to drain the fat. This keeps the loaf from turning into a greasy mess.


bacon recipe courtesy of: Beyond the Zero: The art and science of food, photography and web zen