BLT Mac N Cheese – Combining Two Classics

by Sugar on February 29, 2012 · 10 comments

BLT Mac N Cheese Print

Who doesn’t like Mac N Cheese? I think if you asked most people they would tell you that it’s tops on their list for all time favorite dishes. Now if you didn’t think you could improve on such a classic dish, think again. My BLT Mac N Cheese is just the perfect blend of creamy, cheesy, smoky, yumminess. It combines all the creamy goodness you love about Mac N Cheese and then adds the wonderful flavor of smoky bacon, spinach and tomatoes.

You can certainly make this recipe and leave out the BLT or if your kids just like it plain make it half and half but do give it a try and let me know how you like it.

BLT Mac N Cheese

Prep Time: 30 minutes

Start to Finish: 1 hour

Servings: 10

Ingredients:

  • 4 cups of whole milk
  • 1 box VELVEETA® prepared cheese loaf (32 oz size), cut into large cubes
  • 2 cups shredded sharp cheddar cheese
  • 1/2 stick of butter
  • 1 pound of elbow macaroni
  • 1 (9 oz) bag of fresh spinach
  • 1 pint of small cherry tomatoes
  • 1 pound of bacon, cooked and crumbled
  • 1 cup Progresso® Panko style bread crumbs (Plain or Italian)

Directions:

Add milk, butter and cubed cheese to a large microwave safe bowl. Cook uncovered on high for about 8-10 minutes. Remove from microwave and mix with a wire whisk. Place bowl back in microwave and cook once more on high for approximately 4 minutes. Remove and stir again. Repeat until all the cheese is melted about 15 minutes total.

Preheat oven to 350ºF

Cook pasta in boiling salted water 3 minutes less than recommend on the box. This will leave the pasta firm. Remove and drain pasta, place into a 15 x 10 inch or (4-quart) casserole dish or larger if you find there isn’t enough room. Pour melted cheese sauce over pasta and mix well.

Stir in the shredded cheese, spinach and tomatoes.

Cover with aluminum foil and bake in a 350ºF oven for 30 minutes. Remove foil, sprinkle top with bacon and breadcrumbs and let cook for another 5 minutes or so, until top is lightly browned. Allow dish to cool at least 10 minutes before serving.

I originally developed this recipe for BettyCrocker.com. If you like this recipe, please share it with a friend.  Just click on the cute little icons below this sentence to share these on your Pinterest, Facebook, twitter page, etc. with just one click!

 

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Katy says:

I knew my boys would love this! YUM! I do too, but I would like to know the nutrition list before I eat too much more of it! It’s DELISH!

Sugar says:

This is not a dish you want to eat if you are counting calories. LOL!! I only have this as a treat. Enjoy it and then have my skinny chicken soup tomorrow and my breakfast salad to make up for it. :)

Lori says:

OK now Paige is going to LOVE this one. I’ve made SO many of your dishes for friends & family and they all think I’m an awesome cook….LOL. I’ll tell them it’s ALL SUGAR and send them to your awesome website.
SUGAR ROCKS!!! (;

Sugar says:

Oh you Rock honey. Thank you for making my day. Tell Paige I said hi.

XXOO

Sugar

Becky says:

I notice in the pictures the milk is still in there after the dish is finished… is that the milk or is it cheese lol… will it be soupy or what? sorry but from the pictures it just looks like the milk is still all in there & will cause it to be soupy lol

Sugar says:

Becky,

I’m not sure if I understand what you are asking but the dish is soupy before it bakes and then it firms up.

Enjoy!

Sugar

Kristin says:

As always I love, love your recipies. My husband hates mac and cheese but I know he is going to love this.

Sugar says:

Well give it a try and let me know what you think.

Enjoy!

Sugar

Jan Galland says:

Like your web site find getting some ingredients bit tricky so do a bit of improvisation,but well done and keep up the good work
Regards from reading England
Jan

Sugar says:

Jan,

Yes do sub when you can. No need to be a recipe robot. Happy Cooking and thanks for the feedback.

Sugar :)