Bacon & Tomato Macaroni 'n Cheese

Bacon & Tomato Macaroni 'n Cheese

Bacon mac and cheese takes the flavors of a classic sandwich and a favorite comfort food and combines them in this hearty dish.

20 min.prep time 30 min.total time
8 servings
747 Ratings

Ingredients

12 ounces (3 cups) uncooked elbow macaroni
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1 1/2 cups milk
8 ounces (2 cups) Land O Lakes® American, cut into 1/2-inch cubes
8 ounces (2 cups) shredded sharp Cheddar cheese
1 medium (1 cup) tomato, seeded, chopped
4 slices (1/3 cup) crisply cooked bacon, crumbled
1/4 cup coarsely chopped parsley

Crumbled bacon, if desired

Directions

Cook macaroni according to package directions; drain.

Melt Butter with Olive Oil 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.

Recipe Tip

Precooked bacon can be used to save time and make clean up easier.

Nutrition Facts (1 serving)

Calories: 480

Fat: 27g

Cholesterol: 70mg

Sodium: 880mg

Carbohydrates: 37g

Dietary Fiber: 2g

Protein: 21g

Recipe #14452A©2008Land O'Lakes, Inc.

Recipe Comments & Reviews

I tried this recipe with only 2 tablespoons of parsley at the end (because parsley is a bold seasoning)
it turned out delicious!
very delicious. perfect side dish for an alternative. :)
Thank God for cooking knowledge . . I had everything laid out and ready to go - no butter - -I just used all olive oil. I fried some onions with the bacon - and added green pepper also. I added some more flour to thicken. (I doubled the recipe) I added a cup of homemade spicy/hot sauce. I baked it for 30 minutes - adding homemade bread crumbs - IT WAS THE BOMB! Thanks Mom, for the cooking lessons 40 years ago!
My daughter made this for Easter and it is by far my favorite!!!
Love mac and cheese but was really disappointed with this one. I really wanted to like it but it seems like it took too many ingredients and too much time for what taste I got out of it. Others said it was okay but I didn't even like it at all.
I made this recipe and my husband and sons loved it. I used montery jack cheese instead of american and was very good.
This recipe, or a slight variation of it ( I didn't use red pepper, nutmeg, flour, or American cheese) is one I have been making since I was a child. My Garnddaddy made it for me when I was 5, and I have had it all my life, I even entered my version of it into a contest a couple years ago, (perhaps it was last year I can't exactly recall when). I am very surprised to now find a variation of it on here. (kinda makes me wonder if this was taken from the contest and altered slightly, so no credit was given... things that make you go hmmm).
I love homemade mac-n-cheese and will say that this twist on it was fantastic. I even added some of my own flair to it. I added minced garlic with the butter and added chopped onion with the tomatoes. Instead of serving it right after combining the pasta and sauce, I put it into a casserole dish and sprinkled bread crumbs and extra cheese onto it. Then I baked it in the oven at 300 degrees for approximatly 30 minutes.
Delicious! I would recommend that everyone try this recipe!

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