White Mac Cheese With Bacon Herb Cornbread Recipes

BACON MAC 'N CHEESE CORNBREAD SKILLET

Steps:

• Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, in a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoons in pan. , Drain macaroni; add macaroni to drippings. Stir in shredded cheeses and cream cheese; cook and stir over medium heat until cheese is melted, 2-3 minutes. Whisk 2 eggs, 1 cup milk, green onions, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; pour into skillet. Cook and stir until slightly thickened, 3-4 minutes. Remove from the heat., Reserve 1/4 cup bacon for topping; sprinkle remaining bacon over macaroni. Place cornbread mix, paprika, remaining 4 eggs, 2 cups milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a blender; cover and process until smooth. Pour over bacon., Bake until puffed and golden brown, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with reserved 1/4 cup bacon and additional green onions.

BAKED MACARONI AND CHEESE WITH CORNBREAD CRUST

Steps:

• Preheat the oven to 350°F. Spray an 11x7 baking dish with baking spray, set aside. Add 3 tablespoons of butter to a medium-sized saucepan.
• Once melted add the flour, mustard powder, salt, garlic powder, onion powder, and black pepper, whisk to combine. Cook for 30 seconds whisking constantly.
• Very slowly stream in the milk while whisking constantly. Bring to a simmer and simmer for 3 minutes, whisking constantly until thickened. Temper in the egg and take off the heat.
• Add ¾ of the cheddar and whisk it in until melted.
• In a large bowl, mix together the cooked noodles and the cheese sauce. Pour everything into the baking dish. Top with the remaining cheese.
• In a medium-sized microwave-safe bowl, melt the butter in the microwave. Add the cornbread crumbs and toss in the butter. Evenly scatter this mixture over the baking dish.
• Bake for 30 minutes until the top is golden brown and the casserole is bubbly. Let cool 10 minutes before serving. Garnish with parsley, optional.

WHITE MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F.
• In a medium sauce pan, melt the butter in the olive oil over medium heat.
• Add the flour and cook for 3 minutes, stirring constantly, until it smells slightly nutty.
• Whisk in the milk and bring to a boil, stirring occasionally.
• Remove from the heat and stir in the mozzarella, monterey jack, 1/2 cup parmesan, pepper, salt, paprika, basil, oregano, and parsley.
• Pour over the elbow noodles and mix until combined.
• Pour into a greased square baking dish and bake for 20-30 minutes in the oven or until bubbling.
• Remove from the oven, and sprinkle with 1/4 cup parmesan cheese.
• Let stand for 10 minutes before serving.
• Serving Suggestions: Grilled steak, broccoli, boiled potatoes, fried chicken, and honey glazed ham.

WHITE CHEDDAR MAC & CHEESE

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.

LOBSTER WHITE MAC & CHEESE

Steps:

• cook macaroni, drain and cool.
• sauce- melt butter and flour and cook for 3 minute.
• slowly add half and half and cook 5 minute.
• add heavy cream, cheese, and spices.
• mix the gruyere cheese with the cold pasta - put in baking dish and then pour cheese sauce over pasta.
• add cheese on top then bake in oven at 375 degrees for 30 min - let sit for 10 min before serving.

WHITE MAC & CHEESE WITH BACON-HERB CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Bring a large pot of generously salted water to a boil and cook pasta until very al dente, about 4 minutes. Drain and set aside.
• In a large saucepan, melt butter over medium-low heat. Sprinkle in flour, then whisk together until a paste forms. Continue cooking, whisking constantly, until lightly golden, 3-5 minutes. Be careful not to let it burn.
• Add milk to saucepan and whisk until smooth. Continue cooking until very thick, 3-5 minutes more. Reduce heat to low. Add cheese to sauce and stir to melt completely. Stir in half of the crumbled bacon, then season to taste with salt and pepper. Stir in cooked pasta, then remove from heat and set aside.
• In a medium bowl, stir together crumbled cornbread, parsley, sage, rosemary, and remaining bacon. Transfer mac and cheese to a buttered 9x13" baking dish. Top with cornbread mixture, then bake until bubbly at the edges and golden on top, 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before serving.