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 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
servingSize: -
sodium: 878 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Preheat oven to 355 degrees F (180 degrees C).

  4. 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.

  5. Bake in the preheated oven until cheese is golden brown and crisp, about 15 minutes.

Recipe Yield

8 servings

Recipe Note

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.

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