CHEDDAR-BACON MAC AND CHEESE
Creamy, cheesy, and quick . . . it's everything you need.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F.
- Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted.
- Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 30 g, Cholesterol 59.9 mg, Fat 21.8 g, Fiber 1.1 g, Protein 16.5 g, SaturatedFat 13.5 g, Sodium 411.3 mg, Sugar 4.7 g
BACON WHITE CHEDDAR PESTO MAC & CHEESE RECIPE
Provided by Cheryl-4
Number Of Ingredients 13
Steps:
- Grease a 2 1/2 or 3 quart baking dish Cook pasta according to package directions until al dente, drain and preheat the oven to 350°F. Add melted butter with minced garlic in a large sauce pan over medium high heat whisk in flour cook whisking constantly until golden about one minute. Add milk cream, salt, pepper and whisk until smooth. Bring to a boil whisking often. Reduce heat to medium and add white cheddarand stirring until melted. Mix Panko and Parmesan in a small bowl and sprinkle evenly over the pasta. Sprinkle the asiago cheese bake until bubbly and just starting to brown about 11 minutes turn on the broiler broiler until browned two minutes top with remaining bacon.
WHITE CHEDDAR MAC & CHEESE
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.
Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 101mg cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
BACON WHITE CHEDDAR PESTO MAC AND CHEESE
A rich and bacon-y variation of the tradition macaroni and cheese pasta dish.
Provided by fabeverydayblog
Categories Pork Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Transfer pasta back to pot; cover and keep warm off heat.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add milk, heavy cream, salt, and pepper to the saucepan, whisking until there are no lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
- Stir grated Cheddar cheese into the cream mixture, stirring until the cheese is melted. Add basil pesto sauce and half of the crumbled bacon; stir. Transfer mixture to pot with cooked elbows; stir to combine. Pour into prepared baking dish.
- Mix panko bread crumbs and Parmesan cheese together in a bowl. Sprinkle topping evenly over macaroni and cheese.
- Bake in preheated oven until bubbly and just starting to brown, about 20 minutes. Top with remaining half of bacon.
- Preheat the oven's broiler. Place baking dish under broiler until browned, 1 to 3 minutes. Garnish with chopped basil.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 50.7 g, Cholesterol 75.7 mg, Fat 30 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 15.3 g, Sodium 547.8 mg, Sugar 4.4 g
MAC 'N CHEESE WITH BACON AND WHITE CHEDDAR CHEESE
This is a recipe we have been making for awhile now. The original recipe was from Tyler Florence. My family loves the white cheddar and bacon in the dish; it gives this macaroni and cheese a very unique, but comforting, flavor. This is most definitely not a 'light' recipe as we use extra sharp white cheddar and whole milk and always add extra bacon. It comes out bubbly and creamy and no one can wait to dig in.
Provided by TheShields
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the elbow macaroni until al dente, 8 or 9 minutes, then drain and set aside.
- Preheat oven to 400 degrees and spray 3-quart baking dish with non-stick cooking spray.
- Heat milk with 3 sprigs of thyme and 4 cloves of crushed garlic in a small pan, do not boil the milk.
- In a large skillet, melt the butter over medium high heat. Once melted, whisk in the flour and cook, stirring constantly for about 1 minute.
- Remove the thyme sprigs and garlic cloves from the milk then whisk the milk into the butter and flour mixture.
- Continue to cook until the mixture is smooth, whisking constantly. Once smooth, stir in 4-1/2 cups of the white cheddar cheese. Continue to cook and stir until the cheese is melted. Add salt and pepper to taste.
- Add in the cooked macaroni and the chopped parsley. Stir to coat the macaroni and incorporate all ingredients then pour into the prepared baking dish and top with the remaining cheddar cheese. Bake for 30 minutes.
- Meanwhile, in a saucepan, cook bacon until crispy. Then add the onion, the remaining two cloves of garlic (chopped) and the remaining thyme (leaves only this time). Cook until the onions are soft, about 5 minutes. Season with salt and pepper.
- When the macaroni and cheese comes out of the oven, spread the bacon and onion mixture over the top, serve and enjoy.
Nutrition Facts : Calories 1102.3, Fat 66.9, SaturatedFat 38.8, Cholesterol 192.1, Sodium 1095.6, Carbohydrate 72.7, Fiber 3, Sugar 3.2, Protein 51.7
BACON WHITE CHEDDAR PESTO MAC AND CHEESE
A rich and bacon-y variation of the tradition macaroni and cheese pasta dish.
Provided by fabeverydayblog
Categories Pork Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Transfer pasta back to pot; cover and keep warm off heat.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add milk, heavy cream, salt, and pepper to the saucepan, whisking until there are no lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
- Stir grated Cheddar cheese into the cream mixture, stirring until the cheese is melted. Add basil pesto sauce and half of the crumbled bacon; stir. Transfer mixture to pot with cooked elbows; stir to combine. Pour into prepared baking dish.
- Mix panko bread crumbs and Parmesan cheese together in a bowl. Sprinkle topping evenly over macaroni and cheese.
- Bake in preheated oven until bubbly and just starting to brown, about 20 minutes. Top with remaining half of bacon.
- Preheat the oven's broiler. Place baking dish under broiler until browned, 1 to 3 minutes. Garnish with chopped basil.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 50.7 g, Cholesterol 75.7 mg, Fat 30 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 15.3 g, Sodium 547.8 mg, Sugar 4.4 g
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PESTO MAC AND CHEESE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (5)Total Time 20 minsCategory Main CourseCalories 407 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, about 8 minutes. Drain the pasta and set aside.
- In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste.
- Add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes.
- Stir in the shredded cheese and continue stirring until the cheese is melted and the sauce is smooth. Fold in the pesto.
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