Bacon Tomato Macaroni Cheese Recipes

BACON MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions., In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon.

BAKED MACARONI AND CHEESE WITH STEWED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions and drain, rinse and set aside.
• In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
• In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
• Slowly add this to the hot milk mixture, stirring constantly with a whisk.
• When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
• Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
• Mix well until macaroni is well coated.
• Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
• Bake for 35 to 45, or until golden brown.

BACON & TOMATO MACARONI 'N CHEESE

Steps:

• Cook macaroni according to package directions; drain.
• Melt Butter with Olive Oil & Sea Salt in 3-quart saucepan over medium heat until sizzling; stir in flour, salt, nutmeg and ground red pepper. Continue cooking, stirring constantly, 1-2 minutes or until mixture is bubbly and very lightly browned. Add milk, 1/4 cup at a time, stirring constantly, 5-7 minutes or until mixture is thickened. Add cheeses; stir until melted and sauce is smooth. Add cooked macaroni, tomato, 1/3 cup crumbled bacon and parsley; stir until well mixed.
• Garnish with additional crumbled bacon, if desired.

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.

BACON AND MACARONI

Steps:

• In a large skillet, cook bacon; drain. Reserve 1 tablespoon drippings in skillet. Add the tomato sauce, tomato paste, 2 tablespoons parsley, sugar, garlic powder and pepper to drippings; cover and simmer for 8-10 minutes. Stir in macaroni; heat through, stirring occasionally. Combine cheese and remaining parsley; sprinkle over casserole. , Microwave Directions: In a 2-qt. microwave-safe baking dish, heat bacon on high for 2-1/2 minutes; discard fat. Microwave on high 2-3 minutes more or until bacon is crisp. Reserve 1 tablespoon drippings; stir in the tomato sauce, tomato paste, 2 tablespoons parsley, sugar, garlic powder and pepper. , Cover and cook on high for 2-3 minutes, stirring occasionally. Stir in macaroni; cover and cook on high for 1-2 minutes or until heated through. Combine cheese and remaining parsley; sprinkle over casserole.

CLASSIC MACARONI AND TOMATOES

Steps:

• Cook the macaroni in salted water to al dente according to the package instructions then drain and rinse with cold water to stop the cooking process.
• In a large pot, melt the bacon grease and pour in the tomatoes with the juice. Bring to a boil, then reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally - about 10 minutes.
• Add the macaroni to the tomatoes and mix well. Add the salt and pepper. Mix well then adjust seasoning to taste. (See my note about sugar below.) Serve warm.

BACON AND TOMATO MACARONI AND CHEESE

Steps:

• Cook and stir bacon and onions in a skillet over medium heat until bacon is crisp and onions are softened, 10 to 15 minutes. Add tomatoes to skillet; cook and stir until liquid is evaporated, 5 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return pasta to pot.
• Preheat oven to 355 degrees F (180 degrees C).
• Stir 3 cups Cheddar cheese into the tomato mixture until cheese is melted and sauce is thickened, about 5 minutes. Mix sauce into pasta. Pour pasta mixture into a 9x13-inch baking dish and top with remaining Cheddar cheese and mozzarella cheese.
• Bake in the preheated oven until cheese is golden brown and crisp, about 15 minutes.

BACON TOMATO MACARONI CHEESE

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.

BACON, LEEK, AND TOMATO MACARONI AND CHEESE

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.