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Bacon Mac and Cheese Grilled Cheese

Bacon Mac and Cheese Grilled Cheese


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A mouthwatering spin on two classics

Courtesy of King's Hawaiian

Is this a twist on grilled cheee or a twist on mac and cheese? Either way, it's as decadant as it gets.

Recipe courtesy of King's Hawaiian.

5 m

(prepare time)

10 m

(cook time)

Ingredients

  • 2 slices King’s Hawaiian Original Sliced Bread
  • 1 Tablespoon butter
  • 1/2 Cup prepared mac and cheese
  • 4 slices cooked bacon

Directions

Melt butter in a skillet. Cook bacon, drain.

Place slice of bread in skillet and add a layer of mac and cheese and top with bacon.

Place slice of bread on top. Cook on both sides until the bread is crispy.

Nutritional Facts

Servings1

Calories Per Serving1008

Folate equivalent (total)75µg19%

Riboflavin (B2)0.5mg40.9%


  • 1 (16 ounce) package elbow macaroni
  • 6 slices bacon, chopped
  • ½ cup panko bread crumbs
  • 5 tablespoons salted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups milk
  • salt and ground black pepper to taste
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.

Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.

Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.

Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.

Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.


  • 1 (16 ounce) package elbow macaroni
  • 6 slices bacon, chopped
  • ½ cup panko bread crumbs
  • 5 tablespoons salted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups milk
  • salt and ground black pepper to taste
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.

Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.

Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.

Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.

Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.


  • 1 (16 ounce) package elbow macaroni
  • 6 slices bacon, chopped
  • ½ cup panko bread crumbs
  • 5 tablespoons salted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups milk
  • salt and ground black pepper to taste
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.

Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.

Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.

Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.

Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.


  • 1 (16 ounce) package elbow macaroni
  • 6 slices bacon, chopped
  • ½ cup panko bread crumbs
  • 5 tablespoons salted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups milk
  • salt and ground black pepper to taste
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.

Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.

Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.

Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.

Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.


  • 1 (16 ounce) package elbow macaroni
  • 6 slices bacon, chopped
  • ½ cup panko bread crumbs
  • 5 tablespoons salted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups milk
  • salt and ground black pepper to taste
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.

Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.

Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.

Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.

Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.


  • 1 (16 ounce) package elbow macaroni
  • 6 slices bacon, chopped
  • ½ cup panko bread crumbs
  • 5 tablespoons salted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups milk
  • salt and ground black pepper to taste
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.

Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.

Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.

Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.

Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.


  • 1 (16 ounce) package elbow macaroni
  • 6 slices bacon, chopped
  • ½ cup panko bread crumbs
  • 5 tablespoons salted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups milk
  • salt and ground black pepper to taste
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.

Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.

Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.

Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.

Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.


  • 1 (16 ounce) package elbow macaroni
  • 6 slices bacon, chopped
  • ½ cup panko bread crumbs
  • 5 tablespoons salted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups milk
  • salt and ground black pepper to taste
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.

Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.

Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.

Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.

Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.


  • 1 (16 ounce) package elbow macaroni
  • 6 slices bacon, chopped
  • ½ cup panko bread crumbs
  • 5 tablespoons salted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups milk
  • salt and ground black pepper to taste
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.

Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.

Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.

Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.

Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.


  • 1 (16 ounce) package elbow macaroni
  • 6 slices bacon, chopped
  • ½ cup panko bread crumbs
  • 5 tablespoons salted butter
  • ⅓ cup all-purpose flour
  • 3 ½ cups milk
  • salt and ground black pepper to taste
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.

Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.

Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.

Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.

Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.