Bacon Tomato Macaroni Cheese Recipes

Steps:

• Cook macaroni in boiling salted water until tender (approx. 10 minutes), drain.
• Add butter and saute bacon, onion and green capsicum for few minutes or until the bacon is cooked.
• Add flour, stir for a minute then add the soup and milk/water, stirring until mixture boils and thickens.
• Add 3/4 of the cheese and stir until it melts.
• Season to taste.
• Combine with the macaroni and pour into a buttered casserole dish.
• Top with remaining cheese and bake in a moderate oven about 20 minutes or until heated through.

Steps:

• Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes., Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to cheese sauce and stir to coat. , Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, until golden brown, 15-20 minutes.

Steps:

• Bring water to a boil in an 8-quart stockpot.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
• Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
• While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
• Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
• Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.

Steps:

• Heat oven to 350 degrees F.
• Generously butter a 1/12 quart baking dish.
• Add 1/4 cup of the bread crumbs; shake to coat dish evenly.
• Heat large pot of salted water to a boil.
• Cook pasta until al dente, about 7 minutes.
• Drain.
• Place in large bowl.
• Melt butter in large saucepan.
• Whisk inflour; cook, stirring, 2 minutes.
• Add nutmeg; cook 1 minute.
• Whisk in milk all at once.
• Heat to boil; simmer, stirring, 5 minutes.
• Season with salt and pepper.
• Remove from heat; stir in cheeses until melted.
• Add sauce to pasta, mix well.
• Spoon 1/2 mixture into prepared baking dish.
• Add tomatoes and bacon in an even layer.
• Top with remaining macaroni mixture.
• Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl.
• Sprinkle over macaroni.
• Bake until golden and bubbly, about 45 minutes.