Blt Rific Mac N Cheese Recipes

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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 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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