Paleoketo Bacon Mac Cheese Recipes

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SLOW-COOKER BACON MAC & CHEESE



Slow-Cooker Bacon Mac & Cheese image

I'm all about easy slow-cooker meals. Using more cheese than ever, I've developed an addictive spin on this casserole favorite. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Side Dishes

Time 3h20m

Yield 18 servings.

Number Of Ingredients 11

2 large eggs, lightly beaten
4 cups whole milk
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
1 package (16 ounces) small pasta shells
1 cup shredded provolone cheese
1 cup shredded Manchego or Monterey Jack cheese
1 cup shredded white cheddar cheese
8 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, whisk the first 6 ingredients until blended. Stir in pasta and cheeses; transfer to a 4- or 5-qt. slow cooker., Cook, covered, on low until pasta is tender, 3 to 3-1/2 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon.

Nutrition Facts : Calories 272 calories, Fat 14g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 400mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.

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

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.

SPICY JALAPENO-BACON MAC AND CHEESE



Spicy Jalapeno-Bacon Mac and Cheese image

This mac and cheese has an intense sharp Cheddar cheese flavor with the kick of the jalapenos.

Provided by LOLOK

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package elbow macaroni
1 (16 ounce) package bacon, cut into bite-size pieces
10 jalapeno peppers, seeded and diced
2 tablespoons chile paste, or to taste
salt and ground black pepper to taste
4 tablespoons all-purpose flour
1 tablespoon minced garlic
4 cups whole milk
16 ounces shredded extra-sharp Cheddar cheese
8 ounces shredded Parmesan cheese

Steps:

  • 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, about 8 minutes. Drain.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapenos and fry with bacon until soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan.
  • Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, whisking constantly, for 5 minutes. Remove from heat and let sit for 10 minutes to cool slightly and prevent cheese from separating.
  • Stir Cheddar cheese and Parmesan cheese into the mixture until melted. Add drained pasta and mix together. Serve.

Nutrition Facts : Calories 745.6 calories, Carbohydrate 56.8 g, Cholesterol 112.4 mg, Fat 38.8 g, Fiber 2.4 g, Protein 43.4 g, SaturatedFat 20.1 g, Sodium 1371.8 mg, Sugar 8.3 g

PALEO/KETO BACON MAC & CHEESE!



Paleo/Keto Bacon Mac & Cheese! image

Make and share this Paleo/Keto Bacon Mac & Cheese! recipe from Food.com.

Provided by preciseportions485

Categories     < 60 Mins

Time 55m

Yield 2 serving(s)

Number Of Ingredients 8

1 head cauliflower (large, broken into florets)
6 slices bacon (chopped into large bits)
1/3 cup nutritional yeast
1 1/4 cups unsweetened almond milk (or carton coconut milk)
1 teaspoon xanthan gum (or arrowroot powder for AIP)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon sea salt (to taste)

Steps:

  • Source-https://www.preciseportions.com/paleo-keto-bacon-mac-cheese/.
  • In a separate frying pan, chop bacon and fry until crispy soft. Remove from pan and put aside, but leave grease in the pan.
  • In a small bowl, mix the remaining ingredients. Whisk till smooth. Pour into frying pan with bacon grease and whisk over low heat till warm and slightly thickened.
  • Drain cauliflower when it is quite soft. Break into bite-size pieces with a wooden spoon. Add bacon and the sauce to the cauliflower. Mix till sauce is covering everything and serve.

Nutrition Facts : Calories 290.6, Fat 14.1, SaturatedFat 4.1, Cholesterol 16.3, Sodium 886.5, Carbohydrate 28.7, Fiber 14.6, Sugar 5.7, Protein 21.5

ONE-POT BACON MAC & CHEESE



One-Pot Bacon Mac & Cheese image

Make and share this One-Pot Bacon Mac & Cheese recipe from Food.com.

Provided by Food.com

Categories     Macaroni And Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

4 slices thick-cut bacon, chopped (about 1/2 pound)
1 lb cavatappi pasta
kosher salt & freshly ground black pepper
8 ounces mozzarella cheese, coarsely grated (about 2 cups, packed)
6 ounces sharp cheddar cheese, coarsely grated (about 2 cups, packed)
3 ounces Fontina cheese, coarsely grated (about 1 cup, packed)
3 ounces cream cheese
1/3 cup milk
2 tablespoons unsalted butter
1 teaspoon mustard powder
3/4 teaspoon cayenne pepper, plus additional for serving, if desired
handful chives, chopped

Steps:

  • Add bacon to a 5 1/2 quart Dutch oven over medium-heat and cook, stirring, until crispy. Remove bacon with a slotted spoon and set aside.
  • Add pasta to pot with the rendered bacon fat. Add 4 cups water and one teaspoon salt. Bring to a boil over high heat and cook, stirring frequently, until pasta is just tender and a small amount of water still remains, about 7 minutes.
  • Add mozzarella, cheddar, fontina, cream cheese, milk, butter, mustard powder, and cayenne. Reduce heat to low, stirring until cheese is melted. Season to taste with salt and pepper. Remove from heat and serve immediately, garnished with reserved bacon, chives, and additional cayenne, if desired.

Nutrition Facts : Calories 683.2, Fat 35.2, SaturatedFat 20.2, Cholesterol 107.5, Sodium 629.2, Carbohydrate 59.6, Fiber 2.5, Sugar 3.3, Protein 31.1

CROCK POT BACON MAC & CHEESE



Crock Pot Bacon Mac & Cheese image

Make and share this Crock Pot Bacon Mac & Cheese recipe from Food.com.

Provided by crock pot queen

Categories     One Dish Meal

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 lb uncooked macaroni (I used a 1/2 bag of Trader Joe's Brown Rice fusilli) or 1/2 lb hearty pasta (I used a 1/2 bag of Trader Joe's Brown Rice fusilli)
4 cups milk (I used skim cow's)
1 egg (Alison's recipe calls for 2. I only had one in the house because we had company over the weekend and)
4 cups shredded cheese (I used all cheddar)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried mustard
6 slices bacon (optional)

Steps:

  • Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices.
  • Add cheese and noodles, and stir well to combine. Pour the mixture into the crock pot.
  • It will be very liquidy.
  • Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. I was quite surprised at how quickly our pasta got fork-tender.

Nutrition Facts : Calories 381.4, Fat 19.4, SaturatedFat 11.7, Cholesterol 76.5, Sodium 761.6, Carbohydrate 31.9, Fiber 1, Sugar 0.8, Protein 19.7

CHEDDAR-BACON MAC & CHEESE



Cheddar-Bacon Mac & Cheese image

Make and share this Cheddar-Bacon Mac & Cheese recipe from Food.com.

Provided by Kraft Natural Cheese

Categories     Macaroni And Cheese

Time 40m

Yield 6 1-cup servings, 6 serving(s)

Number Of Ingredients 6

1 3/4 cups elbow macaroni, uncooked
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons flour
2 cups milk
2 cups Kraft Shredded Sharp Cheddar Cheese, divided
3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

Steps:

  • HEAT oven to 350°F
  • COOK macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 minute 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 minute or until thickened. Add 1-1/2 cups cheese; cook and stir 5 minute or until melted.
  • DRAIN macaroni. Add to sauce with bacon; mix lightly. Spoon into 1-1/2-qt. casserole; top with remaining cheese.
  • BAKE 20 minute or until heated through.
  • Substitute: Prepare using KRAFT Shredded Mild Cheddar Cheese.

Nutrition Facts : Calories 226.1, Fat 9.2, SaturatedFat 5.6, Cholesterol 26.6, Sodium 92.4, Carbohydrate 28.6, Fiber 1.1, Sugar 0.8, Protein 7

LOBSTER BACON MAC & CHEESE



Lobster Bacon Mac & Cheese image

Now that lobster season in Atlantic Canada is in full swing, here is a very trendy dish using this popular shellfish to serve at your next dinner party.

Provided by Chef mariajane

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup unsalted butter
1 small garlic clove, chopped
1 shallot, peeled and minced
3 ounces all-purpose flour
3 cups 2% low-fat milk
1 bay leaf
1 pinch nutmeg
2 cups aged white cheddar cheese, grated
1 cup parmigiano-reggiano cheese, grated
salt and pepper
1 cup panko breadcrumbs or 1 cup regular breadcrumbs
1 ounce smoked bacon
1 ounce parmigiano-reggiano cheese, grated
1 1/2 lbs lobsters, cooked and shelled, cut into 1/2-inch pieces
3 ounces smoked bacon, chopped and slightly cooked
2 cups dry elbow macaroni

Steps:

  • SAUCE: In a heavy-bottomed pot over medium heat, melt butter. Add garlic and shallot to butter and cook for 1 minute. Add flour and stir with a wooden spoon until a roux is formed. Gently whisk in milk, 1 cup at a time, being sure to work out any lumps.
  • Add bay leaf and nutmeg and let slow simmer for 5 minutes on low heat. Stir in cheeses and seasoning and continue cooking and stirring until cheese is completely melted and incorporated.
  • CRUMB TOPPING: Place all crumb topping ingredients in a food processor and mix on low speed until bacon is fully incorprated.
  • NOODLES: In a large pot of boiling water (not salted), cook noodles until al dente. Strain noodles from water.
  • TO ASSEMBLE: Add noodles into sauce with lobster and bacon. Place in a casserole dish and top with crumb mixture. Bake in a 350F oven until crumb topping is golden. Remove from oven and serve.

Nutrition Facts : Calories 1176.2, Fat 54.7, SaturatedFat 29.6, Cholesterol 364.6, Sodium 2435.4, Carbohydrate 86.9, Fiber 3.5, Sugar 12.9, Protein 80.3

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