Best 2 Bacon And Tomato Macaroni And Cheese Recipes

Craving a dish that combines crispy bacon, juicy tomatoes, and rich, gooey macaroni and cheese? Look no further! This comprehensive guide will introduce you to the world of "Bacon and Tomato Macaroni and Cheese," a culinary masterpiece that offers a delightful blend of flavors and textures. Dive into the world of cheesy goodness, savory bacon, and vibrant tomatoes, as we present you with a comprehensive exploration of this iconic dish. Discover the secrets to creating the ultimate "Bacon and Tomato Macaroni and Cheese," with tips and tricks for achieving the perfect balance of ingredients, cooking techniques, and presentation. Whether you're a seasoned home cook or a culinary novice, this article will take you on a journey through the steps and nuances of preparing this irresistible dish.

Here are our top 2 tried and tested recipes!

BACON, LEEK, AND TOMATO MACARONI AND CHEESE

Bacon, Leek, and Tomato Macaroni and Cheese image

Surprising twist to a family classic! White cheese, bacon, and leeks. Yes, leeks--a less tangy onion! And this is a one-pot meal! No draining of the water. Super fun, quick, easy, and yummy!

Provided by dawn2376

Categories Meat and Poultry Recipes Pork

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

5 cups water
8 slices bacon, cut crosswise into thin strips
1 (16 ounce) package elbow macaroni
1 (8 ounce) package sharp white Cheddar cheese, shredded
½ (8 ounce) package cream cheese
3 ounces Parmesan cheese, grated, or more to taste
1 tablespoon salt
½ teaspoon ground black pepper
1 large leek
3 large plum tomatoes

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.

Nutrition Facts : Calories 641.7 calories, Carbohydrate 62.5 g, Cholesterol 85.6 mg, Fat 29.3 g, Fiber 3.3 g, Protein 31.1 g, SaturatedFat 16.3 g, Sodium 1964.9 mg, Sugar 4.3 g

BACON AND TOMATO MACARONI AND CHEESE

Bacon and Tomato Macaroni and Cheese image

This is one of my family's choice meals. I have even taught my 11-year-old daughter to make it. Awesome for busy weeknights and when you have your kid's friends over. If you prefer it meatier add more bacon.

Provided by Lindy

Categories Meat and Poultry Recipes Pork

Time 55m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound bacon, chopped, or more to taste
2 large onions, chopped
5 ripe tomatoes, roughly grated
1 (16 ounce) package elbow macaroni, or more to taste
4 cups grated Cheddar cheese, divided
1 cup grated mozzarella 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.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 50.3 g, Cholesterol 88.9 mg, Fat 29.8 g, Fiber 3.5 g, Protein 32.9 g, SaturatedFat 16.1 g, Sodium 878 mg, Sugar 6 g

Tips:

Use high-quality ingredients. The better the ingredients, the better the macaroni and cheese will be. Use fresh, ripe tomatoes, sharp cheddar cheese, and thick-cut bacon.
Cook the bacon until it's crispy. This will add a lot of flavor to the dish.
Use a good quality macaroni. A high-quality macaroni will hold its shape and not get mushy when cooked.
Don't overcook the macaroni. It should be cooked al dente, or slightly firm to the bite.
Make sure the cheese sauce is thick and creamy. Use a combination of different cheeses to create a rich and flavorful sauce.
Add some vegetables to the dish. This will make it more nutritious and colorful. Some good options include broccoli, cauliflower, and peas.
Serve the macaroni and cheese immediately. It's best when it's hot and bubbly.

Conclusion:

Bacon and tomato macaroni and cheese is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to use up leftover bacon and tomatoes, and it's always a hit with kids and adults alike. With a few simple tips, you can make the best bacon and tomato macaroni and cheese you've ever tasted.