Bacon and Tomato Macaroni and Cheese recipe
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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
Nutrition Info
- 603.7 caloriescarbohydrate: 50.3 gcholesterol: 88.9 mgfat: 29.8 gfiber: 3.5 gprotein: 32.9 gsaturatedFat: 16.1 gservingSize: -sodium: 878 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Bacon and Tomato Macaroni and Cheese
Directions
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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.