Macaroni Bacon And Mushroom Casserole Recipes

CREAMY BACON AND MUSHROOM PASTA

Steps:

• Boil a salted pot of water and cook pasta al dente according to package instructions.
• Meanwhile, cut the bacon up (I use kitchen shears to make it easy) and add it to a skillet. Fry it until crispy over medium-high heat. When it's done, transfer it to a paper towel lined plate. Leave the bacon fat in the pan.
• Add the mushrooms to the skillet, and cook them, stirring occasionally, for about 5-6 minutes or until they release water and it's been cooked off.
• Stir in the garlic and cook for 30 seconds.
• Take the mushrooms out of the pan (add them to the same plate that has the bacon).
• Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Give it a good stir (only let it cook for about a minute max or it'll all cook off).
• Add in the cream and let it simmer for about 2 minutes.
• Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it's slightly thickened, then drain the pasta and add it to the skillet and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add in a splash of the hot pasta water prior to draining it.

MACARONI AND CHEESE WITH MUSHROOMS AND BACON

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Melt 2 tablespoons butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper; cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta.
• Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon.
• Melt remaining 2 tablespoons butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.

MACARONI, BACON AND MUSHROOM CASSEROLE

Steps:

• Set oven to 350°F.
• Butter a 13 x 9-inch baking dish.
• Cook the macaroni pasta in boiling salted water until firm-tender, about 5 minutes (do not overcook the macaroni) drain, but do not rinse; transfer to a large mixing bowl and set aside.
• Melt 1/3 cup butter in a heavy medium saucepan, add in the chopped onions, garlic, chopped mushrooms, green bell pepper and dry mustard powder; sauté until veggies are tender and the mushrooms lose their moisture (about 6 minutes).
• Stir in flour; cook 1 minute.
• Gradually add in the half and half cream; whisking until slightly thickened (about 3 minutes).
• Add in the Parmesan cheese and cooked bacon; stir to combine, then season sauce with salt and pepper.
• Remove from heat and add in the shredded cheddar cheese; stir until completely melted.
• Pour the sauce over the cooked macaroni in the bowl along with the mushroom soup; mix well using a wooden spoon.
• Transfer and spread mixture into prepared baking dish.
• Mix together the breadcrumbs and 1/4 cup Parmesan cheese, then sprinkle over the top.
• Bake until heated through and golden brown on top (about 20-25 minutes).

MUSHROOM MACARONI CASSEROLE

Steps:

• Cook macaroni according to directions on the bag.
• Combine cooked macaroni, soup and next 3 ingredients, stir.
• Add pimentos.
• Spoon into lightly greased 2 quart casserole.
• Combine cracker crumbs and melted butter and sprinkle evenly over macaroni mixture.
• Bake in 300 degree oven for 30 minutes.

MACARONI AND BACON CASSEROLE

Steps:

• Cook noodles as directed on package, drain.
• Add shredded cheese to cooked noodles while still hot and mix together.
• Add v8.
• Add enough milk so there is juice on the bottom of casserole dish, enough that it doesn't dry out, so the milk may not be necessary.
• Add salt and pepper to taste.
• Cover casserole with uncooked bacon slices.
• Bake uncovered at 350 degrees Fahrenheit for 45 minutes to an hour. Bacon needs to be cooked on top.

CHEDDAR-BACON MAC AND CHEESE

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.

CREAMY MUSHROOM MACARONI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and serve.