Bacon Mac And Cheese Bombs 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 AND CHEESE FAT BOMBS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
• Mix cream cheese, butter, and Cheddar cheese together in a bowl. Add lime zest, a squeeze of lime juice, and garlic. Fold serrano pepper into mixture; refrigerate until chilled and stiff, about 10 minutes.
• Divide chilled cream cheese mixture into 6 equal parts and roll into balls to make the fat bombs.
• Chop bacon and place in a bowl with cilantro. Roll 1 fat bomb at a time in the bowl to coat. Serve cold.

BACON MAC AND CHEESE BOMBS

Steps:

• Preheat oven to 425 degrees F. Spray 9-inch pie plate with cooking spray; set aside. Stir together mac and cheese and bacon in medium bowl; set aside.
• Unroll pizza dough; press into a 15x9 rectangle. Cut into 24 square pieces. Divide mac and cheese mixture evenly and place in the center of each piece. Pull edges of each piece of dough up and around mac and cheese mixture to enclose completely; pinching seams to seal. Place seam-side down in pie plate.
• Brush tops of dough with butter. Sprinkle evenly with parsley flakes and garlic powder. Bake 15 to 20 minutes or until top is golden brown. Serve bombs with ranch dressing.

BACON CREAM CHEESE BOMBS RECIPE - (4.2/5)

Steps:

• 1) In a medium sized mixing bowl, mix together cream cheese, bacon, green onions, garlic salt, and parmesan cheese, mix well. 2) Open can of biscuit dough and separate out each biscuit. Roll each biscuit out flat. 3) Take a spoonful of the cream cheese mixture and place it into the center of the biscuit dough. 4) Take edges of the biscuit dough and fold over until cheese is covered. Pinch edges to seal. 5) Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkled grated cheddar cheese on each biscuit before placing in the oven. 6)Bake at 350 degrees for 11-13 minutes or until golden brown.

MAC 'N CHEESE WITH BACON AND CHEESE

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.

MAC AND CHEESE BOMBS RECIPE - (4.4/5)

Steps:

• Gather all of your ingredients. In a food processor (or by hand), crumble the bacon into a bread crumb consistency. In a medium bowl, combine the prepared macaroni and cheese, flour and crumbled bacon until blended. Then, add the Panko to a shallow bowl and set aside. Take approximately 1 tablespoon of the mac and cheese mixture, roll into a ball and add 1 Velveeta cube to the center. Make sure it's sealed up tightly and coat it in the Panko. Place them into the freezer while the oil heats up to 350-360 degrees F. Fry the mac and cheese bombs one at a time until golden on all sides. Take them out of the deep fryer, and let them cool enough to eat.

BACON MAC AND CHEESE

Steps:

• Place the bacon in a large pan over medium high heat. Cook until crispy, about 4-5 minutes. Remove the bacon from the pan and drain on paper towels.
• Leave 2 tablespoons of bacon fat in the pan; discard the rest of the fat.
• Add the flour, then whisk until combined, about 30 seconds.
• Pour in the water and whisk until smooth and just thickened.
• Add the milk and whisk until combined.
• Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
• Cook for 10-12 minutes, stirring occasionally, until pasta is done.
• Turn the heat to low, then stir in the cheddar cheese. Keep stirring until the sauce is smooth. If you need to thin the sauce, add more milk, 1 tablespoon at a time, until desired consistency is reached.
• Stir in half of the bacon.
• Sprinkle the remaining bacon over the top, along with the parsley. Serve immediately.