Bacon Mac And Cheese Casserole Recipes

Steps:

• Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta shy of al dente, 5 to 6 minutes.
• While the water comes to a boil, heat the EVOO in a Dutch oven or deep skillet over medium-high heat. Add the bacon and crisp. Remove the bacon with a slotted spoon and remove some of the drippings, leaving a thin layer. Add the beef, brown and crumble, but leave a few larger pieces. Season with salt and pepper. Once the beef has caramelized, add the onions and cook to tender. Add the stock and Worcestershire, then reduce the heat to low.
• In a saucepot over medium to medium-high heat, melt the butter. Whisk in the flour, cook 1 minute. Whisk in the milk and season with salt and pepper. Thicken to coat the back of a spoon. Stir in the cheese. When the cheese has melted into the sauce, stir in the mustard, ketchup, relish and hot sauce. Combine the pasta with the sauce and fold in the meat. Place in a large casserole dish. Cool and store for a make-ahead meal.
• To serve, preheat the oven to 375 degrees F. Bring the casserole to room temp then bake until brown and bubbly on top and golden at edges, 45 to 50 minutes.

Steps:

• Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
• Preheat the oven to 400 degrees F.
• In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
• While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
• To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 8x8-inch casserole dish with cooking oil.
• Prepare Macaroni & Cheese according to package directions. Stir in cream cheese and Cheddar cheese. Add broccoli. Pour mixture into prepared baking dish.
• Combine panko and bacon crumbles; sprinkle over the mac & cheese.
• Bake until topping is golden brown, 20 to 25 minutes.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain and return pasta to the pot.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season browned beef with onion powder, garlic powder, salt, and pepper; add ketchup and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the liquid thickens slightly, 5 to 10 minutes; pour over the pasta in the pot and stir.
• Stir Cheddar cheese into the pasta mixture until melted; add bacon bits and stir.

Steps:

• Cook macaroni according to box directions and set aside.
• In a medium saucepan melt butter over low heat. Add flour and stir constantly until smooth.
• Turn heat to medium and add milk stirring constantly until thick. (About 10 minutes).
• Add hot sauce. Stir until mixed in evenly.
• Add pasta, bacon and cheese. Mix until cheese melts, bacon is mixed in, and pasta is evenly coated.
• Pour macaroni and cheese into a 9x13 baking dish and top according to taste.
• Bake in preheated oven at 350 degrees for about 25-30 minutes. (If using parmesan cheese and breadcrumbs take it out when the top looks lightly browned. If using cheddar cheese topping take out when top becomes darkened, but not burnt.).

Steps:

• Heat oven to 400°F.
• Prepare Dinner in large saucepan as directed on package. Add peas, bacon and milk; mix well.
• Spoon into 1-1/2-qt. casserole; sprinkle with shredded cheese.
• Bake 15 min. or until heated through.

Steps:

• Heat oven to 400ºF.
• Combine cheeses. Bring 1-1/2 cups milk just to boil in medium saucepan on medium heat. Whisk flour and remaining milk in small bowl until blended; gradually whisk into heated milk. Cook 2 to 3 min. or until thickened, stirring constantly. Remove from heat.
• Add 1-1/2 cups cheese mixture; stir until melted. Stir in pasta, macaroni and bacon.
• Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese mixture and bread crumbs.
• Bake 12 to 15 min. or until macaroni mixture is heated through and bread crumbs are lightly browned.

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.

Steps:

• In a large skillet, cook bacon, stirring occasionally, over medium heat until crisp, 5-6 minutes. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon of drippings. Brown ground beef in drippings; remove from pan. Add onion to skillet; cook and stir until translucent, 2-3 minutes. Add garlic; cook 1 minute more., Combine red pepper, carrot, seasonings and pasta in a 4-qt. slow cooker. Layer with ground beef, bacon and onion mixture (do not stir). Pour in broth., Cook, covered, on low for about 1 hour, until meat and vegetables are tender. Thirty minutes before serving, stir in sour cream and cheeses.

Steps:

• Heat oven to 350ºF.
• Place bread cubes on rimmed baking sheet; bake 10 min. or until lightly toasted. Meanwhile, cook and stir bacon and onions in skillet on medium heat until bacon is browned and onions are tender.
• Combine bread cubes, onions and bacon in large bowl. Stir in tomatoes. Spoon half the bread mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers. Whisk eggs and milk until well blended; pour over bread mixture.
• Bake 35 min. or until center is set. Let stand 5 min. before serving.

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.

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).