Blt Mac N Cheese Recipes

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BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)



BLT Creamy Mac 'n' Cheese (Rachael Ray) image

A 30 minute meal from Rachael Ray. A Mac N Cheese for grown-ups. YUM. One of the reviewers on her website said that next time they may add a can of drained diced tomatoes to the top instead of the cherry tomatoes. . .just a thought!

Provided by januarybride

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

salt
1 lb ziti pasta (may sub penne)
extra virgin olive oil, for drizzling (EVOO)
6 slices bacon, chopped
2 leeks, trimmed halved lengthwise and sliced crosswise
2 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
two 3-ounce bricks cream cheese, cut into pieces
1 1/2 cups shredded asiago cheese (may sub parmigiano-reggiano)
1/2 pint cherry tomatoes, quartered
2 cups baby arugula
1 cup basil leaves, torn
1/2 lemon, juice of
drizzle extra virgin olive oil

Steps:

  • Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
  • While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
  • Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
  • In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.

Nutrition Facts : Calories 423.5, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 265.9, Carbohydrate 65.2, Fiber 4.3, Sugar 4.5, Protein 14.2

BLT MACARONI AND CHEESE



BLT Macaroni and Cheese image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 18

8 ounces macaroni
1 head romaine lettuce, cut into 1/2-inch slices
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
6 strips bacon, thinly sliced crosswise
2 tablespoons canola oil
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded Cheddar
1 cup shredded Gruyere cheese
1/8 teaspoon grated nutmeg
12 cherry tomatoes, quartered
1/2 cup Herbed Breadcrumbs, recipe follows
2 cups panko breadcrumbs
4 tablespoons butter, melted
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a pot of water to a boil and cook the macaroni according to the package directions. Drain and set aside.
  • Toss the lettuce with the olive oil and season with salt and pepper. Roast on a baking sheet until the lettuce is wilted, about 15 minutes. Set aside to cool, but leave the oven on.
  • In a 4-quart saucepan over medium heat, render the bacon with the canola oil until crispy. Remove the bacon and set aside, leaving 3 tablespoons of fat in the pan. Add the flour and cook over medium heat until the flour begins to smell slightly toasted, about 1 minute. Add a small amount of the milk to the flour and whisk until smooth. Add the remaining milk in stages to avoid lumps. Heat until the mixture simmers, then turn off the heat.
  • Add the Cheddar and Gruyere to the pan, followed by the nutmeg and drained macaroni. Fold until the macaroni is evenly coated, then add the lettuce, tomatoes and bacon.
  • Spread the mixture in a 2-quart baking dish and top with the Herbed Breadcrumbs. Cook until the top is golden, about 35 minutes.
  • Combine the panko, butter, parsley and thyme in a medium bowl and mix together.

BLT-RIFIC MAC 'N CHEESE



BLT-rific Mac 'n Cheese image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 slices turkey bacon or center-cut bacon
4 1/2 ounces (about 1 1/2 cups) dry uncooked whole-wheat or high-fiber penne pasta
2 large yellow summer squash
3 cups chopped fresh spinach
1 large tomato, seeded and chopped
4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light)
2 tablespoons fat-free sour cream
2 slices fat-free Cheddar cheese
Salt and black pepper, optional

Steps:

  • Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, crumble or chop and set aside.
  • In a large pot, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm.
  • While water comes to a boil and while pasta cooks, cut squash into pieces similar to the size of penne, about 2 inches long and 1/2 inch thick.
  • Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.
  • Add spinach and tomato to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomatoes are soft, and excess liquid has cooked off, about 3 minutes. If needed, drain any excess liquid. Set aside.
  • Place cheese wedges in a microwave-safe bowl and stir to break them up. Add sour cream and cheese slices, breaking cheese slices into pieces as you add them. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.
  • Add cheese mixture and cooked veggies to the pasta. Toss to coat. Top with bacon. If needed, bring to desired temperature on the stove. If you like, season with salt and pepper, to taste. Serve it up!

Nutrition Facts : Calories 227, Fat 5 grams, Sodium 491 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 13 grams, Sugar 4 grams

BLT MAC 'N' CHEESE



BLT Mac 'n' Cheese image

Make and share this BLT Mac 'n' Cheese recipe from Food.com.

Provided by Boomette

Categories     Macaroni And Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices bacon, cut into 1-inch pieces
12 ounces fusilli
2 1/4 cups milk
1/2 teaspoon turmeric
6 ounces cream cheese
2 cups orange cheddar cheese, finely shredded (about 8 ounces)
6 ounces cherry tomatoes, quartered (about 1 cup)
salt and pepper
1/4 cup plain yogurt
1 tablespoon apple cider vinegar
1 small head romaine lettuce, thinly sliced (about 6 cups)

Steps:

  • Preheat the oven to 375°F In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes; drain.
  • Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost al dente; drain. In the same pot, bring the milk to a simmer over medium heat; whisk in the turmeric and stir in the cream cheese. Stir in the cheddar cheese until melted. Add the pasta, bacon and tomatoes; season with salt and pepper. Transfer to a 9-by-13 inch casserole dish and bake until heated through, about 20 minutes.
  • Meanwhile, in a large bowl, combine the yogurt and vinegar; season with salt and pepper. Add the lettuce and toss to coat. Serve the salad with the pasta.

Nutrition Facts : Calories 860.5, Fat 44.3, SaturatedFat 25.1, Cholesterol 132.8, Sodium 648.6, Carbohydrate 80.5, Fiber 6.6, Sugar 7.7, Protein 36

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