Bacon And Pea Mac N Cheese Recipes

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EASY MAC 'N CHEESE WITH BACON AND PEAS



Easy Mac 'N Cheese with Bacon and Peas image

Jazz up tonight's mac 'n cheese by stirring in frozen peas, spooning into a dish, topping with crumbled bacon and baking until hot and bubbly.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 4 servings

Number Of Ingredients 3

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 cup frozen peas
3 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Heat oven to 375°F.
  • Prepare Dinner as directed on package. Stir in peas.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with bacon.
  • Bake 15 min. or until heated through.

Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1100 mg, Carbohydrate 47 g, Fiber 3 g, Sugar 6 g, Protein 15 g

MAC 'N CHEESE WITH BACON AND CHEESE



Mac 'N Cheese with Bacon and Cheese image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme

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.

MAC AND CHEESE WITH PEAS AND BACON



Mac and Cheese With Peas and Bacon image

This is an easy three cheese mac and cheese recipe. I've always liked peas and bacon with mac and cheese so I added those to my recipe. I used whole wheat pasta to make it heartier and also so I could feel like it was healthier!

Provided by Marie in NYC

Categories     Macaroni And Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

12 ounces whole wheat macaroni
1/4 cup unsalted butter
1/2 pint heavy cream
2 cups cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 cup part-skim mozzarella cheese, shredded
10 ounces frozen peas
2 slices bacon
2 garlic cloves, finely diced
salt
italian seasoning
fresh black pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Bring a large saucepan of salted water to boil on the stove top. Cook macaroni until al dente, following package directions.
  • While the pasta cooks, melt butter in large microwavable mixing bowl. When pasta is done, drain and pour into the bowl, mixing to coat with butter.
  • Stir in heavy cream and cheeses. Season with salt, pepper, and Italian seasoning to taste. (I used about 6 turns of the pepper mill, 6 shakes of Italian seasoning, and just a pinch of salt.) Stir thoroughly. Add frozen peas and stir again.
  • In frying pan over low to medium heat, cook two pieces of bacon. As the bacon gets close to being crisped, add the garlic cloves and cook until they are clear. Drain bacon and garlic on paper towels.
  • Pour the macaroni mixture into an 8x8 baking pan. Break the bacon into bits. Sprinkle the bacon and garlic over the top of the macaroni mixture.
  • Bake for 30 minutes or until cheese is crispy.

Nutrition Facts : Calories 1191.1, Fat 76.4, SaturatedFat 46, Cholesterol 240.5, Sodium 1058.3, Carbohydrate 78.8, Fiber 10.1, Sugar 5, Protein 53.7

BACON AND PEA MAC 'N' CHEESE



Bacon and Pea Mac 'n' Cheese image

This is a very simple way to liven up mac 'n' cheese. Throw in some bacon and frozen peas, and boom: instant elevation. The bacon and peas have that lovely salty-sweet combination, with peas bringing a little bit of freshness to this decadent dish.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 18

Butter, for greasing
8 slices bacon, finely chopped
3 1/2 cups milk, plus more if needed
Several sprigs parsley
10 black peppercorns
1/2 teaspoon crushed red pepper flakes
1 bay leaf
1/4 teaspoon freshly grated nutmeg
Up to 6 tablespoons unsalted butter
1/2 cup all-purpose flour
8 ounces yellow Cheddar, freshly shredded
4 ounces Gruyere, freshly grated
4 ounces Parmesan, freshly grated
8 ounces macaroni, cooked until very al dente
1 1/2 cups frozen peas
1 cup fresh breadcrumbs
1 tablespoon unsalted butter, melted
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F. Butter a 2-quart baking dish or eight 12-ounce ramekins.
  • For the bechamel: Heat a medium saucepan over medium heat. Add the bacon and cook, stirring often, until just crisp, about 5 minutes.
  • Meanwhile, combine the 3 1/2 cups milk, the parsley, peppercorns, crushed red pepper, bay leaf and nutmeg in another medium saucepan. Bring to a simmer over medium heat, then remove from the heat and keep warm.
  • When the bacon is crisp, remove it with a slotted spoon and drain on a paper towel-lined plate, leaving 6 tablespoons of the bacon fat in the saucepan. If you have less than 6 tablespoons, make up the difference with the butter and heat over medium heat until melted. Add the flour and cook, stirring, until the mixture is doughy and smells a bit nutty, about 1 minute.
  • Strain in the warm milk about a half cup at a time into the flour mixture and cook, whisking to incorporate after each addition. The bechamel should be smooth and velvety. If it's chunky or too thick, whisk in some more milk.
  • For the mac 'n' cheese: Remove the bechamel from the heat and add all of the cheeses; whisk to combine. Fold in half of the bacon. Next, fold in the macaroni, then the peas. Transfer to the prepared baking dish or ramekins. If using ramekins, place them on a rimmed baking sheet.
  • Combine the breadcrumbs with the remaining bacon pieces, the melted butter and a pinch each of salt and black pepper in a small bowl. Sprinkle over the mac 'n' cheese and bake until the sauce is bubbly and the crust is browned on top, 30 to 45 minutes (depending on the baking vessel).
  • Let rest for 10 minutes then serve.

BACON, PEA & BASIL MACARONI



Bacon, pea & basil macaroni image

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

6 rashers streaky bacon , chopped
2 leeks , finely sliced into rings
1 tbsp vegetable oil
140g frozen pea
400g macaroni
200g pack soft cheese
85g mature cheddar , grated
1 tbsp English mustard
small bunch basil , shredded

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

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