Black Pepper Bacon Mac And Cheese Recipes

BACON MAC & CHEESE

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.

BACON-PEPPER MAC AND CHEESE

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.

BACON AND PEA MAC 'N' CHEESE

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.

BLACK PEPPER BACON-MAC AND CHEESE

Steps:

• Heat oven to 400°F.
• Cook Macaroni as directed on package.
• Meanwhile, melt butter in large saucepan on low heat. Add flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until thickened, stirring constantly. Add Cheese Sauce; cook and stir 2 min. Remove from heat.
• Drain macaroni; set aside. Chop bacon. Reserve 1 Tbsp. bacon for later use. Add remaining bacon to cheese sauce in saucepan along with the macaroni; mix lightly.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with bread crumbs.
• Bake 10 min. or until hot and bubbly. Top with reserved bacon.

BACON AND PEPPER JACK MAC & CHEESE

Steps:

• 1. Cook the bacon in a large skillet until crispy. Set aside on a paper lined plate to cool, then chop.
• 2. While bacon is cooking, bring a large pot of water to a boil, salt generously. Add the pasta and cook until al dente. Drain. Rinse so it doesn't stick together and set aside.
• 3. Add the butter to the bacon drippings. When the butter melts, add in the onion and jalapeno. Cook until soft.
• 4. Add the minced garlic and cook another minute or so, being careful not to burn the garlic.
• 5. Add the flour to the skillet. Stir and cook just for a minute. Add in the chicken broth and half/half or cream. Bring up to a simmer, stirring until sauce thickens.
• 6. Once sauce thickens, add in the cream cheese and pepper jack. Stir until melted.
• 7. Add in the cooked pasta and stir to coat all the pasta. Add in the chopped bacon and stir. Adjust seasonings with the salt and pepper and serve.