• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Bacon and Tomato Mac and Cheese

Driving in the car yesterday, trying to decide what to make for dinner, an interesting question was posed by my mother. In an effort to use up some leftovers, she suggested a sort of taco bowl for dinner, and I had suggested mac and cheese. Since we couldn’t decide, we just had to make both. Yes, both. Yes…I am sort of ashamed. But not so ashamed that I won’t share the recipe for this very successful mac and cheese with you.

My apologies for such a horrible picture, it certainly does not do it justice. But I pumped up the flavor of this mac and cheese with bacon and some canned tomatoes (we used my mom’s canned tomatoes from her garden so it was extra delicious). Onions, garlic, and lots of cheese were the finishing touch on this, dare I say, jaMAZING dinner.


Bacon and Tomato Mac and Cheese


Makes one 9″ x 13″ pan.
Leftover Potential: Um...it has bacon in it. And cheese. So, yea. Id say if there are leftovers, theyd be delicious.

7 slices bacon, diced
1 onjon, diced
1 bunch green onions, sliced
4 cloves garlic, minced
1 cup tomatoes

5 Tbsp butter
1/3 cup plus 2 Tbsp flour
3 1/4 cups milk
1/4 cup heavy cream
1 Tbsp paprika
1 lb cheddar cheese, grated

1 lb pasta, cooked

1. Preheat the oven to 350 degrees. In a large pot, cook the bacon over medium heat until the fat renders and the bacon begins to crisp, about 5 minutes.
2. Add the onions and cook until they are translucent, about 4-5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Deglaze the pan with the tomatoes, and transfer the mixture to a bowl.
3. Melt the butter. Whisk in the flour well, making sure there are no lumps. Cook to heat through, about 2 minutes.
4. Add the milk and cream, whisking constantly, to prevent lumps. Continue whisking until the mixture begins to boil around the edges and thickens enough to coat the back of a spoon. Add the paprika and 3/4 of the cheese, and stir to combine.
5. Stir in the bacon mixture and the pasta. Pour the mixture into a lightly greased 9″ x 13″ backing dish. Bake until the sauce is bubbling around the surface and the cheese is melted and golden brown, about 15-20 minutes.
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