BLT Mac and Cheese

BLT Mac and Cheese

Your taste buds are going to love this creamy, flavorful update on a lunchtime favorite. Roasted tomatoes, tender shallots and arugula bring the BLT to a new level.

servings
7

Ingredients












Cooking Instructions

1

Cook pasta according to package directions; drain. Meanwhile, cook bacon until crisp in a large skillet. Remove bacon to a paper towel to drain; reserve drippings. When cool enough to handle, crumble bacon. Set aside.


2

Sauté shallots in 2 tablespoons bacon drippings in a Dutch oven until tender. Reduce heat to medium-low. Whisk in flour until combined. Gradually whisk in milk and mustard. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in provolone and asiago until melted. Add pasta; heat through, stirring constantly. Season with salt and pepper to taste.


3

Remove from heat. Stir in arugula. Sprinkle with tomatoes and reserved bacon.


Recipe Tip: To roast tomatoes: Halve two pints of cherry tomatoes, and drizzle with 1 tablespoon olive oil on an aluminum foil-lined 15 x 10-inch baking sheet. Sprinkle with a pinch of salt. Toss to coat. Bake at 375°F for 12-14 minutes or until tender, stirring occasionally.


Ingredients












Cooking Instructions

1

Cook pasta according to package directions; drain. Meanwhile, cook bacon until crisp in a large skillet. Remove bacon to a paper towel to drain; reserve drippings. When cool enough to handle, crumble bacon. Set aside.


2

Sauté shallots in 2 tablespoons bacon drippings in a Dutch oven until tender. Reduce heat to medium-low. Whisk in flour until combined. Gradually whisk in milk and mustard. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in provolone and asiago until melted. Add pasta; heat through, stirring constantly. Season with salt and pepper to taste.


3

Remove from heat. Stir in arugula. Sprinkle with tomatoes and reserved bacon.


Recipe Tip: To roast tomatoes: Halve two pints of cherry tomatoes, and drizzle with 1 tablespoon olive oil on an aluminum foil-lined 15 x 10-inch baking sheet. Sprinkle with a pinch of salt. Toss to coat. Bake at 375°F for 12-14 minutes or until tender, stirring occasionally.


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