Bacon Pepper Mac And Cheese Recipes

BACON MAC & CHEESE

Bacon Mac & Cheese image

Jalapeno pepper adds an extra kick to this bacon mac and cheese, giving it great grown-up taste. I serve this comforting dish throughout the year.-Shelly Boehm, South Bend, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

6 cups uncooked elbow macaroni
1 pound bacon strips, chopped
1 jalapeno pepper, seeded and minced
3 cups 2% milk
2 cups shredded pepper Jack cheese
1 package (8 ounces) process cheese (Velveeta), cubed
1 cup shredded Colby-Monterey Jack cheese
1 cup shredded cheddar cheese
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Dash hot pepper sauce
3 green onions, chopped

Steps:

Cook macaroni according to package directions., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. , Drain macaroni; add to pan with the onions and cooked bacon. Mix well. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 438 calories, Fat 26g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 1106mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

BACON-PEPPER MAC AND CHEESE

Bacon-Pepper Mac and Cheese image

Enjoy this cheesy pasta casserole made using bacon, Gold Medal® flour and Progresso® bread crumbs - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

3 cups uncooked penne pasta (10 oz)
1/3 cup butter
1 medium red bell pepper, thinly sliced (about 1 cup)
4 medium green onions, sliced (1/4 cup)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard
2 1/4 cups milk
10 slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces
1 cup shredded sharp Cheddar cheese (4 oz)
4 oz Muenster cheese, shredded (1 cup)
2 oz Gruyère cheese, shredded (1/2 cup)
1/4 cup Progresso™ Italian style bread crumbs

Steps:

Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
Bake uncovered 20 to 25 minutes or until edges are bubbly.

Nutrition Facts : Calories 1010, Carbohydrate 91 g, Cholesterol 145 mg, Fat 3, Fiber 5 g, Protein 45 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 10 g, TransFat 1 1/2 g

BACON AND PEPPER PASTA

Bacon and Pepper Pasta image

I serve this snappy combination as either a main dish or a side dish. It gets its fresh flavor and pretty color from onions, peppers and tomatoes. - Teri Lee Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, halved and sliced
2 garlic cloves, minced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small jalapeno pepper, seeded and minced
1 can (14-1/2 ounces) stewed tomatoes
1 pound linguine or pasta of your choice, cooked and drained

Steps:

In a large skillet, cook bacon until crisp. Remove with a slotted spoon and set aside; reserve drippings. Saute onions and garlic in drippings for 3 minutes. Add peppers; cook and stir for 3 minutes. Stir in tomatoes; heat through. Add bacon and mix well. Serve over pasta.

Nutrition Facts : Calories 593 calories, Fat 12g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 494mg sodium, Carbohydrate 102g carbohydrate (15g sugars, Fiber 7g fiber), Protein 23g protein.

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