Dreamy Bacon Mac and Cheese

April 4, 2020April 4, 2020 ~ Carrie Tyler ~ 1 Comment

Bacon Mac and Cheese on a plate. It has a creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. On top, crispy crunchy, indulgent bacon fat cracker crumbs!

Bacon Mac and Cheese in baking dish. It has a creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. On top, crispy crunchy, indulgent bacon fat cracker crumbs!

Luscious, decadent, mouthwatering, and irresistible. This is my daughter’s Dreamy Bacon Mac and Cheese recipe and it’ll make you sooooo happy! The creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. You get the traditional cheesy backdrop from the cheddar and then more depth and nuttiness from the manchego. On top, crispy crunchy, indulgent bacon fat cracker crumbs!

The great thing about this recipe is that you can always have the ingredients on hand in your pantry and your freezer! The cheese can be shredded and stored in the freezer as well as the bacon. The pasta, cornstarch, and bouillon are on hand in the pantry. So if you can’t get to the store, make THIS Bacon Mac and Cheese!

Click here to more freezer food storage top with my printable cheat sheet with 10 Freezer Hacks to make easy dinners!

Bacon Mac and Cheese scooped up. It has a creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. On top, crispy crunchy, indulgent bacon fat cracker crumbs!

A Little Bacon Goes a Long Way!

Bacon has a reputation for being unhealthy because of the fat and cholesterol. Of course, if you are eating tons of bacon everyday, it can of course be unhealthy. But, as with any food, moderation is extremely important. A small serving of bacon, for example 1.2oz or 1-2 slices depending on the cut, is about 70 calories and 5-7g of fat. There is also new information about bacon’s cholesterol impact and “scientists now agree that it has minor effects on cholesterol levels in your blood“.

AND a little bacon goes a long way! I love to use bacon in recipes where a little bit can completely infuse an entire dish. Whether it’s a sauce, a stew, or soup, bacon can take the flavor from good to great with just a little bit! In this Bacon Man and Cheese recipe, I only used 2oz in the entire recipe! But I crumbled it up and added it to the sauce from the start so the smokey flavor would infuse all of the cheesy goodness. THEN, I used the bacon fat to crisp up the cracker topping! Only 5g of fat from the Bacon in this dish!

Here is another delicious bacon-in-moderation recipe to try: Bacon, Brussels Sprouts, & Chicken Stew!

More on Bacon

Bacon is a great source of high-quality complete protein with about 30-40g in a serving. It also contains B6 and B12 which are good for your immune system!

Be sure to look for UNCURED or NITRATE-FREE bacon. Cured bacon is soaked in nitrates to preserve it before smoking it. However, there are many brands now that offer a more natural option without toxins, such as nitrates.

You should consult your doctor or nutritionist for any dietary changes or questions.

Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.

EQUIPMENT NEEDED

You need (1) a large pasta pot (2) a baking dish and (3) a medium-size (8″ or similar size is good) frying pan.

For the baking dish, I love to use a deep loaf dish vs. a casserole dish. The pasta and sauce stay thicker and creamier vs. drying out in a thinner layer. I used a ceramic 1 pound loaf dish that was 10″x 5″x 3.5″. You could also use an 8″x 8″ baking dish.

PREP-AHEAD FOR YOUR BACON MAC AND CHEESE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

In terms of prep-ahead, you can certainly make this entire dish and reheat it later. However, I recommend just prepping the ingredients and eating it right after you make it, when it’s creamiest. Once it goes into the fridge, the pasta soak up the sauce.

You can prep ahead the cheeses, the bacon, crackers, and the parsley. You can even cook up the bacon bits and the cracker crumb topping.

Shred the manchego cheese and cheddar cheese.

Manchego and Cheddar on cutting board for Bacon Mac and Cheese. It has a creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. On top, crispy crunchy, indulgent bacon fat cracker crumbs!

Shredding Manchego for Bacon Mac and Cheese. It has a creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. On top, crispy crunchy, indulgent bacon fat cracker crumbs!

Shredded Manchego and Cheddar on cutting board for Bacon Mac and Cheese. It has a creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. On top, crispy crunchy, indulgent bacon fat cracker crumbs! Chop the parsley. Crush the crackers.

Dice the bacon. Since I use only a little bit of bacon at a time, I store mine in the freezer. I can then cut off just the amount I need across all slices and put the rest back in the freezer!

Preheat a medium (about 8″) frying pan. Add the diced bacon on medium heat. Stir so that the bacon doesn’t burn. Render the fat and crip the bacon. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate to the side or store in the fridge if doing this in advance.

To the bacon fat still left in the pan, add a tbsp of butter and melt it stirring it into the bacon fat. Add the cracker crumbs and the parsley and mix to coat with the fat. Stir and toast in the pan on medium-low heat for 2-3 minutes. Remove from the heat and set aside or store in fridge until ready to top the mac and cheese.

COOK YOUR BACON MAC AND CHEESE

I realize that this recipe is called ‘Mac’ and Cheese, but we are opting for Fettuccine instead. You can use any pasta you want, but my daughter loves fettuccine and she created this recipe. While Italian grandmothers are probably rolling in their graves, I do break this pasta in half. Frankly, it’s just easier for me to cook than trying to cook and easier for the kids to eat in smaller pieces.

Boil the pasta in a large pot of water with a splash of Olive Oil and a pinch of salt. Remove 1 cup of the pasta water and then drain the pasta. Leave the pasta in the strainer until the sauce is ready.

Make the cornstarch slurry by mixing the cornstarch into the cold milk.

Using the same pot that you used for the pasta, add the reserved 1 cup of pasta water plus 1 bouillon cube or chicken/vegetable base. Heat to simmer and dissolve the bouillon. Whisk in the cornstarch slurry and add the cooked bacon pieces. Continue to whisk while it heats through and starts to thicken (about 2-3 minutes).

Whisk in the shredded cheeses and stir until it is completely combined and smooth.

Adding shredded cheese to sauce for Bacon Mac and Cheese. It has a creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. On top, crispy crunchy, indulgent bacon fat cracker crumbs!

Add in the cooked pasta and mix to combine. Pour the pasta and cheese sauce into a baking dish that is either loaf size 10″ x 5″ x 3.5″ or 9″ x 9″ x 2″. Add the cracker crumbs on top. Mixing fettuccine into cheese sauce for Bacon Mac and Cheese. It has a creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. On top, crispy crunchy, indulgent bacon fat cracker crumbs!

Bake in the oven for 10 minutes just for the topping to get extra crispy.

ENJOY! 😍 Carrie

Bacon Mac and Cheese on a plate. It has a creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. On top, crispy crunchy, indulgent bacon fat cracker crumbs!

5 from 1 vote

Dreamy Mac and Cheese

This Bacon Mac and Cheese will make you so happy! The creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. You get the traditional cheesy backdrop from the cheddar and then more depth and nuttiness from the manchego. On top, crispy crunchy, indulgent bacon fat cracker crumbs!

Course Main Course, pasta, Side Dish

Cuisine American

Keyword Bacon, casserole, cheese

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4 servings

Author Carrie Tyler

Ingredients

2 oz Bacon
10 oz Dry Fettuccine Pasta, broken in half
6 oz Cheddar Cheese, shredded
2 oz Manchego Cheese, shredded
1 tbsp Cornstarch
1/4 cup Milk
1 cup Water (use the pasta water after pasta cooks)
18-20 Ritz crackers, crushed
1 tbsp Italian Parsley, chopped

Instructions

Prep Ahead Steps

Shred the manchego cheese and cheddar cheese
Chop the parsley. Crush the crackers. Dice the bacon.
Preheat a medium (about 8") frying pan. Add the diced bacon on medium heat. Stir so that the bacon doesn't burn. Render the fat and crip the bacon. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate to the side or store in the fridge if doing this in advance.
To the bacon fat still left in the pan, add a tbsp of butter and melt it stirring it into the bacon fat. Add the cracker crumbs and the parsley and mix to coat with the fat. Stir and toast in the pan on medium-low heat for 2-3 minutes. Remove from the heat and set aside or store in fridge until ready to top the mac and cheese.

Cook your Bacon Mac and Cheese

Boil a large pot of water for the pasta. Once the pasta water is boiling, add a splash of Olive Oil and a pinch of salt. Add the pasta and stir so that it all is immersed in the water and doesn't stick it itself. Boil the pasta until al dente. Remove 1 cup of the pasta water and then drain the pasta. Leave the pasta in the strainer until the sauce is ready.
Make the cornstarch slurry by mixing the cornstarch into the cold milk.
Using the same pot that you used for the pasta, add the reserved 1 cup of pasta water plus 1 bouillon cube or chicken/vegetable base. Heat to simmer and dissolve the bouillon. Whisk in the cornstarch slurry and add the cooked bacon pieces. Continue to whisk while it heats through and starts to thicken (about 2-3 minutes).
Whisk in the shredded cheeses and stir until it is completely combined and smooth.
Add in the cooked pasta and mix to combine. Pour the pasta and cheese sauce into a baking dish that is either loaf size 10" x 5" x 3.5" or 9" x 9" x 2". Add the cracker crumbs on top.
Bake in the oven for 10 minutes just for the topping to get extra crispy.

Homemade Cauliflower Gnocchi Recipe in Tomato Sauce

March 9, 2020March 9, 2020 ~ Carrie Tyler ~ Leave a comment

Jump to Recipe

Soft and silky, but also hearty and filling! These Cauliflower Gnocchi are the perfect little vessel for a delicious sauce. This Cauliflower Gnocchi recipe is a healthier version to traditional gnocchi, because it’s made with cauliflower! But you don’t even taste the cauliflower, only the soft pillowy goodness. Add my simple and quick Tomato Sauce and you have soft pillows of heaven.

These little gnocchi are also fantastic because you can make a ton and freeze them! Before cooking them in water, freeze them on a sheet pan. Then transfer them to storage containers and store in the freezer for up to 4 months. Click here to get my printable cheat sheet with 10 Freezer Hacks to make easy dinners!

Cauliflower Gnocchi cut on marble. They are soft, silky, buttery, and melt-in-your-mouth! Made with cauliflower, they're a healthier version to traditional gnocchi! Add my simple Garlic Butter Sauce or Tomato Sauce and they are heaven. #dinnerideas #gnocchi #cauliflower

Why You Should Make Your Own Gnocchi

First, it’s easy! I know, I know, it’s obviously easier to buy them already made. But, unlike pasta, there is no rolling out the dough forever or needing a pasta machine. Nope, this one can be as rustic as you want and only requires your hands!

And, since it’s so easy, it’s fun to make these with kids or friends! So, have a Gnocchi-Making Party! It’s a great excuse to get together. It’s also a great way to bond with the kiddos and get them in the kitchen with you.

Finally, you can make them healthy! This version has cauliflower, potato, and gluten free flour. But you can make them with sweet potatoes or butternut squash or pumpkin. And when you make anything from scratch, you know exactly what’s going in. For gnocchi, that means no added preservatives or ingredients you cannot pronounce.

Here are some other sauces that I’ve made with pasta that would taste fantastic with this Cauliflower Gnocchi Recipe:

Whole Cauliflower for Cauliflower Gnocchi, which are soft, silky, buttery, and melt-in-your-mouth! Made with cauliflower, they're a healthier version to traditional gnocchi! Add my simple Garlic Butter Sauce or Tomato Sauce and they are heaven. #dinnerideas #gnocchi #cauliflower

CAULIFLOWER HEALTH BENEFITS!

Cauliflower is not only versatile, it’s a great Low-Carb diet food full of health benefits! While it’s low in carbs, it’s high in Fiber and contains so many vitamins and minerals. Cauliflower is a Cruciferous Veggie, just like Broccoli and Kale, which we all know are extremely good for us. So, it also contains important Antioxidants which can help to reduce the risk for heart disease and may have anti-cancer effects.

Try these other delicious and healthy Cauliflower recipes:

PREP-AHEAD TO MAKE YOUR CAULIFLOWER GNOCCHI RECIPE

For this recipe, you can make and cut the gnocchi ahead and then freeze them before cooking them in water. Then simply add them to boiling water while frozen to cook. You can also make the sauce in advance and warm in a skillet and then toss the gnocchi in to combine.

Cut your cauliflower into small florets. Peel the potato and cut into small dices. Immediately add the potato to cold water in a small pot so it doesn’t brown.

Cook the cauliflower and potato in separate pots. Place the cauliflower in a large pot with about 2 inches of water. Bring to a simmer, cover the pot and steam until the cauliflower is fall apart tender, about 15 to 20 minutes.

Bring the potato to a boil and then simmer until fork-tender, 10 to 12 minutes. Drain well.

Drain the cauliflower and then put it in a dish towel and squeeze any excess water out.

While the cauliflower and potato are still hot, mash them together until the mixture is smooth (use a potato ricer if you have one). Mix in the flour, Parmesan, salt and pepper.

Cooked cauliflower and potato in dish for Cauliflower Gnocchi, which are soft, silky, buttery, and melt-in-your-mouth! Made with cauliflower, they're a healthier version to traditional gnocchi! Add my simple Garlic Butter Sauce or Tomato Sauce and they are heaven. #dinnerideas #gnocchi #cauliflower

Mashed cauliflower and potato in dish for Cauliflower Gnocchi, which are soft, silky, buttery, and melt-in-your-mouth! Made with cauliflower, they're a healthier version to traditional gnocchi! Add my simple Garlic Butter Sauce or Tomato Sauce and they are heaven. #dinnerideas #gnocchi #cauliflower

Flour added to mashed cauliflower and potato in dish for Cauliflower Gnocchi, which are soft, silky, buttery, and melt-in-your-mouth! Made with cauliflower, they're a healthier version to traditional gnocchi! Add my simple Garlic Butter Sauce or Tomato Sauce and they are heaven. #dinnerideas #gnocchi #cauliflower

Flour, cauliflower and potato mixed in dish for Cauliflower Gnocchi, which are soft, silky, buttery, and melt-in-your-mouth! Made with cauliflower, they're a healthier version to traditional gnocchi! Add my simple Garlic Butter Sauce or Tomato Sauce and they are heaven. #dinnerideas #gnocchi #cauliflower

Make a well in the center of the mixture and add the eggs. Mix well to combine.

Separate dough into three-four equal parts and roll out into 1/2-3/4″ diameter ropes on a surface dusted lightly with cornstarch. Cut the ropes of dough into 1″ pieces.

Roll each piece across the tines of a fork to create ridges. Set aside on a cornstarch-dusted baking sheet.

COOK YOUR CAULIFLOWER GNOCCHI RECIPE!

Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook until they float to the surface, 3 to 4 minutes. Using a slotted spoon, transfer them to sheet pan while the rest cook.

For this recipe, I went with a very simple and traditional tomato sauce. My version cooks up fast since you are spending more time making the gnocchi from scratch. It’s the perfect sauce to go with these hearty gnocchi! You could also go with a simple garlic butter sauce…yum!

ENJOY! 😍 Carrie

Cauliflower Gnocchi in tomato sauce on plate with parmesan and parsley. They are soft, silky, buttery, and melt-in-your-mouth! Made with cauliflower, they're a healthier version to traditional gnocchi! Add my simple Garlic Butter Sauce or Tomato Sauce and they are heaven. #dinnerideas #gnocchi #cauliflower

Homemade Cauliflower Gnocchi Recipe in Tomato Sauce

Soft, silky, buttery, and melt-in-your-mouth! These Cauliflower Gnocchi are the perfect little vessel for a delicious sauce. This Cauliflower Gnocchi recipe is a healthier version to traditional gnocchi, because it's made with cauliflower! But you don't even taste the cauliflower, only the soft pillowy goodness. Add my simple Garlic Butter Sauce or Tomato Sauce and you have soft pillows of heaven. #dinnerideas #gnocchi #cauliflower #familydinner #Pasta #italianrecipes

Course Main Course

Cuisine Italian

Keyword cauliflower, gluten free, gnocchi

Prep Time 30 minutes

Cook Time 15 minutes

Servings 4 servings

Author Carrie Tyler

Ingredients

Gnocchi

1 head Cauliflower about 4 cups florets
1 Large russet potato
3.5 cups Gluten-free all-purpose flour (such as Bob’s Red Mill)
1/2 cup Parmesan cheese, grated
1 tsp Salt
1/2 tsp Black Pepper
2 Large eggs
Cornstarch (for surface for rolling out)

Tomato Sauce

28 oz 28 oz San Marzano Tomatoes, whole peeled
2 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tsp Vegetable Base (such as Better than Bouillon brand)
1 cup water (or replace water and vegetable base with 1 cup Vegetable broth)
1/2 tsp Salt
1/2 tsp Fresh Ground Pepper
1 tsp Oregano (or Italian Seasoning Blend)
1/2 cup Parmesan Cheese, Grated for garnish
1 tbsp Italian Flat leaf Parsley for garnish

Instructions

Prep Ahead Steps

Mince the garlic for the sauce and store in the fridge until ready to use. Cut your cauliflower into small florets. Peel the potato and cut into small dices. Immediately add the potato to a small pot and cover with cold water so it doesn’t brown.
Place the cauliflower florets in a large pot with about 2 inches of water. Bring to a simmer, cover the pot and steam until the cauliflower is fall-apart tender, about 15 to 20 minutes.
While the cauliflower cooks, also bring the potatoes to a boil and then simmer until fork-tender, 10 to 12 minutes. Drain well.
Drain the cauliflower and then put it in a dish towel and squeeze any excess water out.
While the cauliflower and potato are still hot, mash them together until the mixture is smooth (use a potato ricer if you have one). Mix in the flour, Parmesan, salt and pepper.
Make a well in the center of the mixture and add the eggs. Mix well to combine.
Separate dough into three-four equal parts and roll out into 1/2-3/4″ diameter ropes on a surface dusted lightly with cornstarch. Cut the tubes of dough into 1″ pieces.
Roll each piece across the tines of a fork to create ridges. Set aside on a cornstarch-dusted baking sheet.

Cook Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook until they float to the surface, 3 to 4 minutes. Drain well.

Make Sauce

Add the olive oil and the minced garlic and stir to combine and cook for 1 minute. Add the vegetable base and water or Broth and stir.
Add the tomatoes and break them up with a spatula. Mix to combine. Cover and simmer for 10 minutes. TIP: If you do not have a cover for your skillet, you can use a sheet pan or just aluminum foil.
Add your cooked gnocchi to the tomato sauce and stir to combine. Sprinkle parmesan and parsley over top and enjoy!

Gnocchi on plate with parmesan and parsley. Cauliflower Gnocchi are soft, silky, buttery, and melt-in-your-mouth! Made with cauliflower, they're a healthier version to traditional gnocchi! Add my simple Garlic Butter Sauce or Tomato Sauce and they are heaven. #dinnerideas #gnocchi #cauliflower

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