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

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

3262. CHIPOTLE MACARONI and CHEESE with BACON

2 cups of dry elbow pasta
2 cups of milk
1 cup of cottage cheese
1 chipotle chile in adobo
1 teaspoon mustard powder
1 clove of garlic, roughly chopped
Pinch of cumin
Salt and black pepper to taste
3 cups of shredded cheese, a mix of cheddar and Monterey Jack
1/4 cup of crumbled cotija cheese (optional)
4 pieces of cooked bacon, chopped
1 tablespoon of butter
 
Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.

In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.

Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven, sprinkle with cotija and serve.


bacon recipe source: Lisa, Homesick Texan, February 24, 2010

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

3128. HATCH CHILE and BACON MACARONI and CHEESE

yields 3-4 generous servings


8 oz pasta
4 oz white American cheese, shredded
4 oz Monterey Jack cheese, shredded
1/2 cup plain yogurt
3 slices of bacon, cooked to a crisp
4-5 roasted hatch chiles, chopped (with skins, seeds, and stems removed)
black pepper
salt

Bring salted water to boil and add pasta, cooking according to package directions. While the water is coming to a boil and the pasta is cooking, shred the cheese, chop your chiles, and measure out the yogurt. Before draining the pasta, dip a 1-cup measuring cup into the pot and pull out a full cup of the boiling pasta water. This is important. If you think you'll forget, put your measuring cup in the strainer when you put it in the sink. Drain the pasta and return it to the pot. Immediately add 1/2 cup of the pasta water, the yogurt and 1/3 of the cheese, stirring until the cheese has mostly melted. Add the remaining cheese in two batches, stirring until the cheese has melted into a smooth sauce. Add additional splashes of water as necessary to keep the sauce thin and the cheese hot. Add the chiles, bacon, and black pepper, stirring until evenly distributed. Serve immediately.


bacon recipe courtesy of: Jason and Shawnda, Confections of a Foodie Bride, August 15, 2013

3014. GARGANELLI MACARONI & CHEESE with ROASTED JALAPENOS and BACON

makes 6 appetizer servings 


2 fresh jalapeno peppers

4 ounces applewood-smoked bacon, diced
3/4 cup panko breadcrumbs
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups whole milk, heated to just below simmer
12 ounces cheddar, grated (about 3 cups) 
salt to taste
8 ounces dry garganelli or penne pasta 

Roast jalapenos directly over stovetop gas burner or under preheated broiler, turning with tongs, until skins are blistered all over. Transfer peppers to small plastic bag and let stand. When cool enough to handle, remove and discard stems, skin and seeds. Chop flesh into fine dice and set aside. Cook bacon in skillet until lightly browned; transfer with slotted spoon to small bowl. Add breadcrumbs, along with small amount of bacon fat to moisten, combining well. In medium saucepan, melt butter over low heat. Add flour and whisk to combine. Let cook, stirring, for 2 minutes. Gradually whisk in milk. Continue cooking, stirring often, until sauce is simmering and thickened. Let sauce bubble gently until quite thick, about 10 minutes longer, stirring often so it doesn't scorch on bottom. Remove from heat and stir in cheddar; when cheese is melted, season sauce with salt as needed. Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until al dente; drain and return to pot. Add cheese sauce and reserved jalapenos and stir together. Transfer pasta to 2-quart baking dish or six individual ramekins. Top with breadcrumb mixture. Bake for 25 to 30 minutes or until browned on top and bubbling throughout.

bacon recipe courtesy of: Chef Josh Rollins, The Pitcher Inn, 275 Main Street, Warren, Vermont.

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

2772. MACARONI and CHEESE PIE with a BACON CRUST

1 3/4 pounds bacon
8 ounces uncooked cellentani (corkscrew-shaped) macaroni
1/4 cup plus 2 tablespoons butter, divided
2 1/2 tablespoons all-purpose flour
2 cups milk
4 cups (16 ounces) shredded sharp colby jack cheese
1/2 cup (about 1 ounce) grated parmesan cheese
1/2 cup bread crumbs
1 pinch ground nutmeg
1 pinch fresh basil, chopped


Take 1 pound of bacon and tightly weave it into a square, alternating over and under with the strips of bacon, that is roughly the size of your pie tin. Flip the bacon weave into your pie tin and press down, conforming the bacon to the shape of the tin. Place another pie tin on top of the bacon and press down firmly. This will help your bacon pie crust keep its shape while cooking. Create another bacon weave using the remaining 3/4 pound of bacon. This will be the lattice top for the pie, so with this one you’ll want to leave some space in between the slices of bacon. Place the bacon pie crust and lattice top on separate baking sheets and cook at 400°F for 15 minutes. Meanwhile, cook the macaroni according to the package directions, drain it and set aside. In a saucepan, melt 1/4 cup butter over medium heat and stir in the flour. Add milk to the mix slowly while stirring constantly. Stir in the cheeses and cook over low heat until the cheese is melted and the sauce is slightly thick. Melt remaining 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and brown. When the bacon is done cooking remove the second pie tin from the top of the crust and let it cool for a few minutes. (Pat the bacon gently with paper towel to absorb any excess grease.) Spoon the macaroni mixture into your bacon pie crust and sprinkle the breadcrumbs over the macaroni and cheese. Sprinkle with nutmeg and basil leaves. Cover your pie with the bacon lattice top and cook at 400°F for 15 minutes. Once your pie is done cooking let it cool and then dig in and enjoy!


bacon recipe courtesy of: Nick, DudeFoods.com | 30 Days 30 Ways with Macaroni & Cheese, Wisconsin Cheese/Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717

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

2114. FOUR CHEESE and BACON CAVATAPPI

5 slices bacon, cut into ¼-inch pieces
1 pound cavatappi (corkscrew) pasta

1 tablespoon bacon drippings
1/3 cup onion chopped fine
3 tablespoons white wine or dry Vermouth
1 stick butter
¼ cup flour
1½ cups whole milk
1 cup heavy cream
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
¾ teaspoon black pepper
1 cup Gruyère cheese, grated
1 cup fontina cheese, grated
1 cup Emmentaler cheese, grated
1 cup New York sharp cheddar cheese, grated
1 tablespoon green onions, sliced

1¼ cup panko bread crumbs
¼ cup Parmesan cheese, grated
3 tablespoons chopped parsley
½ teaspoon paprika
¾ teaspoon kosher salt
¾ teaspoon black pepper
2 tablespoons bacon drippings
2 tablespoons butter, melted

Preheat oven to 350 degrees. Cook bacon, drain pieces and save drippings. Cook pasta according to directions on package.

Place a tablespoon of bacon drippings in a 4-quart saucepan on medium; add onions. Sauté until soft. Add wine and reduce by 80 percent. Add butter and flour to make a roux ; cook 6-7 minutes. Add milk and cream; bring to a slight simmer, stirring frequently. Add nutmeg, salt and pepper.

Reduce the heat to low and add cheeses; fold until all are melted. Add sliced green onion. In a large mixing bowl, combine cheese sauce, macaroni and bacon. Pour the mixture into a greased 13x9 baking dish.

Put the bread crumbs in a mixing bowl and add Parmesan cheese, parsley, paprika, salt and pepper. Mix until well blended.

Mix the melted butter and bacon drippings together and pour over top of dry mix and stir until mixture is well coated. Sprinkle the topping evenly over the top of the pasta mixture. Bake 30 minutes.


bacon recipe courtesy of: Martin Tomek, Humble, Texas | Houston Chronicle, March 2, 2010

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

1959. BACON and BLACK TRUFFLE MACARONI and CHEESE

serves 4 as a main dish


2 tbsp. salted butter, melted
3/4 cup panko (Japanese breadcrumbs) or coarse dry breadcrumbs
3 cups (12 oz) shredded white extra sharp cheddar cheese, divided
8 oz dry penne pasta
1 tbsp. black truffle oil (optional)
2 tsp. olive oil
4 slices uncooked smoked bacon, preferably applewood, chopped
2 tbsp. minced shallots
1 tbsp. minced garlic
1/4 tbsp. dried thyme
2 tbsp. all- purpose flour
1 1/2 cups half and half
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. minced fresh basil

Preheat oven to 350 degrees° F. Lightly butter four 8 oz shallow ramekins.

To make topping, in a small bowl, combine butter, breadcrumbs and ½ cup cheese. Set aside.

In a large pot, bring 3 quarts of water to a boil. Add 2 ½ teaspoons salt and penne. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and transfer to a large bowl. Toss pasta with truffle oil and set aside.

Prepare sauce while pasta is cooking. Heat olive oil in a large saucepan over medium heat. Add bacon and cook until golden 3-4 minutes. Stir in shallots, garlic and thyme and cook for one minute. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add half and half and bring just to a boil, whisking constantly. Reduce heat and simmer, stirring often, until sauce slightly thickens, 4-5 minutes.

Add salt, pepper and remaining 2 ½ cups of cheese. Stir until cheese is melted. Remove pan from heat and fold in basil and pasta. Divide into individual baking dishes. Top with reserved breadcrumb mixture. Bake for 10-15 minutes until bubbly and top begins to brown.

Let sit 5 minutes before serving.


bacon recipe courtesy of: Tillamook Cheese, 4175 Highway 101 North, Tillamook, Oregon 97141

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

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