Caramelised onion and bacon macaroni cheese recipe
- Pasta bakes
- Cheese pasta bakes
A gorgeously rich combination of crispy bacon, caramelised onions and cheese feature in this amazing pasta bake.
164 people made this
- 450g macaroni pasta
- 50g butter
- 120ml soured cream
- 1 egg, beaten
- 2 tablespoons cream cheeese, softened
- 450g grated Parmesan cheese
- 550g grated Cheddar cheese
- 4 rashers bacon
- 4 tablespoons butter
- 1 large onion, sliced thin
- 4 cloves garlic, minced
- 1/8 teaspoon dark brown soft sugar
- 4 tablespoons chopped fresh parsley
- 4 tablespoons panko (or regular) breadcrumbs
- 2 tablespoons butter
- 5 tablespoons plain flour
- 700ml milk
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon hot pepper sauce
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Bring a large pot of lightly salted water to the boil, add macaroni pasta and cook for 8 minutes (pasta will still be slightly hard). Drain pasta and transfer to a large bowl with 4 tablespoons butter and toss to coat. Whisk together the soured cream, egg and cream cheese; add to the pasta and mix well. Stir in 350g of Parmesan and 400g of grated Cheddar cheese, reserving the remaining cheeses for the topping.
- Place the bacon in a large, deep frying pan, and cook over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon rashers on a kitchen paper-lined plate and chop into small pieces.
- Preheat an oven to 200 C / Gas 6.
- Stir 2 tablespoons butter, onion and garlic into the bacon fat in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the dark brown soft sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley and breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
- Return the frying pan to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper and hot sauce. Remove sauce from heat and let cool for five minutes.
- Pour the sauce over the pasta mixture, stirring well. Transfer to a greased 20x30cm tin and sprinkle with the remaining cheeses. Top cheeses with the onion breadcrumb mixture.
- Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.
Reviews & ratingsAverage global rating:(227)
Reviews in English (170)
I thought this recipe was deliciuous! My family loved it! The only thing I would do differently the next time I make it is double the bacon and bread crumbs. That sweet crunchy topping was wonderul and I wanted more!-19 Nov 2008
VERY rich, filling and decadent. it is delicious, but i would tweak it in the following ways. use a whole package of bacon - 4 slices is not even close to being enough. definitely double the rest of the topping mixture, but mix it in all together with the pasta before baking. also, 8 cups total of cheese is a little much - i used about 6, and even that was a lot. i would probably go with 4-5 cups next time, any cheeses of your choice is fine but the asiago has a great flavor and paired surprising well with the bacon. i also added chopped broccoli and shiitake mushrooms to the pasta mixture, which was delicious. i used buttermilk instead of regular milk because it was in my fridge and i had to use it up, and that worked fine too, but probably definitely added to the richness of this dish. next time i will also sprinkle a layer of panko and parsley on the top of the pasta before baking for some added crunch and color.-08 Nov 2009
Well, I debated a long time on how many stars to give this recipe. If I could have given 3 1/2 I would have. Let it be known that I made this recipe to the letter. The recipe takes MUCH longer to prepare than the said prep+cook time. I also believe there are too many ingredients. Most of the best cuisine is created with few ingredients - just travel to Italy or Spain and it is apparent. Some of these could have been modified or left out (maybe bumping up the quantity of more important ingredients). I won't be making this again; a little too rich and way too time consuming for a side dish. Don't let that deter you, though, because Im glad I made it and if you love all things mac-n-cheese, go for it. That being said, the outcome is good. Very gourmet tasting, and has beautiful aesthetic appeal.-17 Nov 2010
Easiest Way to Prepare Bacon And Onion In BBQ Sauce Open Sandwich Appetizing
Bacon And Onion In BBQ Sauce Open Sandwich – Then watch out for the Vegematics, Health Food Zombies, and the Food Police. Brush the meatballs with barbecue sauce, covering them completely. These BBQ Bacon Wrapped Onion Bombs look fabulous and trust me are even better to eat!! Think about topping off a baked pasta or vegetable dish, such as macaroni and cheese, or eggplant parmigiana with some bread crumbs.
I didn't roast the onions in the oven because I I also replaced the dill with cilantro because that seemed more on theme. Get Allrecipes Magazine this link opens in a new tab. Reviews for: Photos of Uli's Onion Bacon Sauce. Perfect Bacon And Onion In BBQ Sauce Open Sandwich formula and technique is just a culmination of the small tips I`ve discovered in the last 5 years. Bacon And Onion In BBQ Sauce Open Sandwich is definitely a weekend preparing challenge, which is to express you will need a handful of hours to accomplish it, but after you`ve got the technique down you are able to fry several group at the same time for household picnics or simply to own cold leftovers to eat from the fridge on a whim.
In this beautiful day, We are going to educate you on steps to make Bacon And Onion In BBQ Sauce Open Sandwich At home with simple ingredients, exactly like Chinese restaurants. My Bacon And Onion In BBQ Sauce Open Sandwich recipe is the better in the world!
I may also show you how to utilize up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the entire family!
I tried using slightly less water than usual, that has been recommended elsewhere. It served a little sometimes, but different times, I’d to incorporate more and more water whilst the quinoa was cooking. Then, the dry quinoa assimilated way an excessive amount of the dressing I added later.
Can I cook Bacon And Onion In BBQ Sauce Open Sandwich?
Whether you reside all on your own or are a busy parent, finding the time and power to prepare home-cooked dinners may appear such as a overwhelming task. At the end of a stressful day, eating at restaurants or buying in might feel just like the quickest, best option. But comfort and prepared food can have a significant toll in your mood and health.
Restaurants frequently offer more food than you must eat. Several eateries function amounts that are 2 to 3 instances greater than the suggested dietary guidelines. This encourages you to consume more than you’d at home, adversely affecting your waistline, body force, and danger of diabetes.
Whenever you ready your possess dishes, you’ve more control within the ingredients. By preparing yourself, you are able to ensure that you and your household eat new, nutritious meals. This can help you to look and experience healthy, raise your power, support your fat and mood, and enhance your rest and resilience to stress.
You can make Bacon And Onion In BBQ Sauce Open Sandwich using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Bacon And Onion In BBQ Sauce Open Sandwich:
- It’s 4 of bread.
- Prepare 8 of bacon.
- Prepare 1 of large onion.
- You need Bunch of arugula.
- You need of Salsa.
- You need 1 of onion.
- You need 1 of canned lychee.
- Prepare 1 of lemon juice.
- Prepare 1 tbsp of Fresh Thyme.
Place patties on bottom halves of buns. Top with warm bacon-onion BBQ sauce cover with top halves of buns. With tangy BBQ sauce, smoky bacon and sautéed onions, these easy-to-make beefy burritos are big on flavor. Brown ground beef in same skillet drain.
Bacon And Onion In BBQ Sauce Open Sandwich instructions:
- Simmer the bacon with 1/2 cup of water till it’s water evaporated then pan fry in Low flame till it’s brown and crispy about another 15 minutes then set aside.
- With another tbsp Of oil sauté till it’s almost caramelised then add in 1 cup of any bbq sauce available and mix well then add in the cooked bacon, mix and off heat.
- Slice the onion and squeeze a whole lemon juice, add in the lychee and thyme mix well and chill in the fridge, once ready to eat add in the arugula and serve.
- Butter and toast the bread and enjoy as open sandwich.
I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Bacon Onion Bombs cooked in the oven seem intimidating but are actually easy to make and very impressive! They are the perfect BBQ food. They are the perfect BBQ food with all of the essentials…onions stuffed with flavorful hamburger, then wrapped in bacon.
It’s cheaper to consume junk food than Bacon And Onion In BBQ Sauce Open Sandwich
At first glance, it might appear that ingesting at a junk food cafe is more affordable than creating a home-cooked meal. But that is rarely the case. A examine from the School of Washington School of Community Wellness exposed that folks who make at home are apt to have healthier over all diet plans without larger food expenses. Yet another examine unearthed that repeated home cooks used about $60 per month less on food than those that ate out more often.
I do not learn how to prepare Bacon And Onion In BBQ Sauce Open Sandwich
- If you’re discouraged by the prospect of organizing a home-cooked food, it’s essential to remember that cooking is not an correct science.
- It’s often completely OK to skip a component or alternative a very important factor for another Bacon And Onion In BBQ Sauce Open Sandwich.
- Look on line or obtain a standard cook book for easy menu ideas.
- Just like such a thing, the more you make, the greater you’ll become. Even when you are a whole novice in your kitchen, you’ll shortly grasp some quick, healthy meals.
What recipe should I personally use for Bacon And Onion In BBQ Sauce Open Sandwich?
Basic oils like canola, vegetable and peanut fat have higher smoking factors, creating them suitable for baking chicken. Find out more about choosing the proper gas for frying.
What should and must not be done when preparing Bacon And Onion In BBQ Sauce Open Sandwich
- Make certain everything is icy in a sealable box or bag.
- Beef in particular must be effectively wrapped.
- Toast bread right from freezer, anti-waste campaign urges.
- Know that such a thing that has a high water content, like lettuce, won’t be the identical after being icy and then defrosted.
- Attempt to freeze every thing when at their freshest. Defrost meat completely before preparing, but other items such as for instance bread for toasting can be cooked straight from the freezer.
- Never refreeze organic beef that’s been freezing and then thawed – you can, however, freeze cooked beef which was freezing when raw.
- Ensure the fridge isn’t loaded so full that air can’t circulate.
Technique s for starting out!
Begin with fresh, healthy ingredients. Baking sweet sweets such as brownies, cakes, and biscuits won’t help your wellbeing or your waistline. Equally, introducing an excessive amount of sugar or sodium may change a healthy home-cooked food into an bad one. To make certain your diet are good for you in addition to being delicious, start with balanced substances and quality with spices rather than sugar or salt.
Stock on staples. Materials such as rice, pasta, olive oil, herbs, flour, and inventory cubes are basics you’ll probably use regularly. Maintaining cups of tuna, beans, tomatoes and bags of freezing vegetables readily available may be beneficial in rustling up rapid dinners when you’re pressed for time.
Give yourself some leeway. It’s ok to burn off the rice or over-cook the veggies. After a several tries it will get easier, quicker, and tastier!
Caramelized Onion Bacon Mac and Cheese
Mac and cheese with caramelized onions and crispy bacon!
- 2 whole Onions, Sliced Thin
- 1-½ cup Milk
- 4 Tablespoons All-purpose Flour
- 8 ounces, weight Brick Of Monterey Jack Cheese
- 8 ounces, weight Brick Sharp Cheddar Cheese
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- ¼ cups Italian Bread Crumbs
- 3 cups Elbow Macaroni
- 3 Tablespoons Butter
- 6 strips Maple Bacon Cubed
- 1 teaspoon Garlic Powder
1. Preheat your oven to 350 F. In a large pot cook your elbow noodles according to package directions, After your noodles have cooked drain them and set aside. While the noodles are cooking place a saute pan over medium heat, add your butter and let it melt. Add sliced onions into the melted butter and saute for 15- 20 minutes or until they have wilted and are golden brown. After they have cooked down, remove from heat and set aside.
2. In another small saute pan over medium heat cook bacon cubes until nice and crispy, approximately 6 minutes. Remove bacon from pan and drain on paper towels. Using a box grater, shred both bricks of cheese and set aside.
3. Grate your cheese and set it aside. Place a large saucepan over medium heat. Add in your milk and warm it slightly. Then whisk in the flour, making sure there are no lumps. Add in your grated cheese, salt, pepper, paprika and garlic salt. Stir for a few minutes until the cheese is melted and thickens. Remove from heat.
4. Place your cooked noodles into the cheese sauce, stirring to coat all of the noodles. Add in your onions and bacon, and toss together. Place in a 1.5 quart casserole dish and add your breadcrumbs to the top of the macaroni and cheese. Put dish into the oven and bake for 20 minutes until it is nice and bubbly.
Sometimes two foods that are wonderful alone come together that make each other even better. There are classic pairings like spaghetti and meatballs, macaroni and cheese and milk and cookies. But there are also many lesser-known culinary matches that go incredibly well together. One of these under-the-radar combos is smoky, crispy bacon and sweet sautéed onions.
Culinary producer and TODAY Food's "Saucy" host Anthony Contrino shows us how to make a mouthwatering bacon and caramelized onion topping and use it to make three delicious dishes: a creamy bacon-infused onion dip, a fluffy bacon-and-onion frittata and hot dogs with cheese sauce and a bacon-onion topping.
Before Contrino got cooking, Sheinelle Jones talked about his latest project with TODAY food stylist Katie Stilo, The Quarantine Collective, a virtual community of food and beverage professionals that shares recipes and cooking tips and techniques to help unite and inspire people in the kitchen.
They recently released an e-cookbook with recipes and cooking advice from contributors including TODAY regulars like Matt Abdoo and Jet Tila. It was designed by Laura Bacon Zarn and illustrated by April Bartlett, two of TODAY's art directors. All proceeds benefit The James Beard Foundation's Open for Good, a campaign committed to helping independent restaurants survive the coronavirus pandemic, rebuild better and thrive for the long-term.
Bacon and Caramelized Onion Dip
Growing up, whenever my parents had company, they would make onion dip. They always used a soup package mix — and, don't get me wrong, it's delicious in its own right — but I prefer this homemade version. The Bacon and Caramelized Onion Topping adds a subtle salty and sweet flavor that you just don't get from the packaged stuff. When I'm feeling extra bougie, I'll sprinkle some shredded mozzarella on top and throw it in the broiler until crispy.
Bacon and Caramelized Onion Frittata
I love me a frittata! It's one of the easiest meals you can make. It's also a great way to use up leftovers lurking in the fridge. This version uses leftover Bacon and Caramelized Onion Topping and is dotted with creamy ricotta. It's delicious right out of the oven, at room temperature or even cool, and makes a great breakfast, lunch, dinner or snack!
Bacon and Onion-Topped Hot Dogs
Does anything say "summer" more than hot dogs? I like to kick them up a notch, dressing them with gooey Dijon-cheddar sauce and a scattering of my salty and sweet Bacon and Caramelized Onion topping!
If you like those make-ahead recipes, you should also try these:
25+ delicious pasta bake recipes
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No we haven&rsquot gone crazy, and we might never convert the Hawaiian pizza haters, but the fruity freshness of the pineapple really works here and balances any acidity from the tomatoes.
Origins of Mac ‘n’ Cheese
Mac ‘n’ cheese is the ultimate comfort food! But where did this glorious dish come from?
It’s believed that the earliest written recipe for a dish resembling mac ‘n’ cheese comes from a 13th century cookbook from southern Italy. The dish (named de lasanis) was made with squares of fermented lasagne dough layered with spices and cheese.
But maybe that’s not what you picture when you hear mac ‘n’ cheese? The dish has been modified in many ways over time!
It’s thought that mac ‘n’ cheese was first introduced in the US when Thomas Jefferson brought back a pasta machine from his travels in Italy. Or perhaps that it originated from a popular New England church dish called macaroni pudding. Then in 1937, Kraft released their boxed mac ‘n’ cheese and it quickly gained popularity because of its affordability.
Our plant-based version has all the comfort but without the dairy!
- 100g/3½oz butter, plus extra for greasing
- 100g/3½oz plain flour
- 1 tsp Dijon mustard
- 1.2 litres/2 pints full-fat milk
- 75ml/2½fl oz double cream
- 1 bay leaf
- 400g/14oz mature cheddar, grated
- pinch freshly grated nutmeg
- 500g/1lb 2oz dried macaroni
- 100g/3½oz smoked bacon lardons or smoked pancetta cubes
- 60g/2¼oz white breadcrumbs
- 50g/1¾oz Parmesan, grated
- salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish..
Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf.
Put the pan back over the heat, stirring constantly, until it boils and thickens. Take the pan off the heat again, remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg.
Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes, or until al dente, drain well and add to the sauce.
Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish.
Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes, or until golden-brown and bubbling. Serve immediately.
Caramelized Onion Bacon Pizza
I am a huge fan of apple butter, so I was really excited when Musselman&rsquos told me about some of their great game day recipes and offered a fantastic GIVEAWAY prize for my readers! I eagerly anticipated receiving my jar of apple butter and the Grillware Pizza Tray to try out.
Once they arrived, of course I wanted to take the pizza tray out for a spin right away, so I decided to make the Caramelized Onion Bacon Pizza, pronto. In addition to my excitement about the tray, I was intrigued by the mix of flavors in the pizza recipe, and I couldn't wait to see how well the pizza tray cooked the pizza.
Well, I could not have been happier with the results! The pizza tray cooked my pizza nice and evenly, and after it came out of the oven, the tray kept it hot a lot longer than my regular pizza tray.
And this grill tray can be used on the stovetop or outdoor grill as well! I can't wait to try it out in the warmer weather with fish or asparagus or other things that normally would be hard to grill because they slip through the grate.
As for the pizza, the entire family raved over the mix of flavors and how well they complemented each other. I would never have thought to use apple butter as a pizza sauce, but it worked so well with the caramelized onions and Gouda cheese and bacon.
My favorite part, though, was the red pepper flakes sprinkled over the apple butter. They added just a little kick which made the entire combination even more interesting and delicious. If you want to impress your Super Bowl party guests, serve this pizza!
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Cheese and other stories
I've used a variety of cheeses in my experiments parmesan, as espoused by Mrs Beeton, is too aggressively strong. Simon and Lindsay's Lancashire, on its own, is too lactic and sharp – I like the sweet nuttiness of the gruyère that Martha uses, but it's overpowered by her "sharp white cheddar".
Instead, I go for a nuttier, more mature cheddar that works perfectly with the pinch of nutmeg which is the one concession to spice I'm allowing – it's sweet and comforting, rather than hot, or sour like the mustard that Kerstin and many others include. English mustard powder however, adds a subtle kick without any accompanying acidity.
The copious amounts of garlic Jamie Oliver throws into his "killer mac n' cheese" in Jamie's America jars like the onion in the Prawn Cocktail Years recipe: macaroni cheese should slip down easily, it's not about strong flavours. Grilled tomatoes and Martha's buttered breadcrumb and cheese mixture are enough to save the dish from blandness without stealing the limelight from the pasta, although I've substituted parmesan for the cheddar on top – its salty savouriness is more welcome in small amounts.
Penne or rigatoni is often suggested as a substitute for the macaroni, as per Simon and Lindsey, but here, I think, it works perfectly: the pieces are small enough to not need cutting and to allow a satisfying volume in the mouth. (Also, it can be eaten with a spoon, which is the final proof of great sofa food.) I like Martha's advice about rinsing the starch off before adding the pasta it to the dish: it helps to keep it separate, rather than clumped together in one gluey mass.
What cheese is best for Mac and Cheese?
This recipe is extremely simple and quite quick. You can experiment with any cheese you love. I usually use white cheddar (lucky for me no orange Cheddar is available in England) and whatever else I have in the fridge.
In this case it was Gruyere, which created an absolutely lovely combination-extreme creaminess of Cheddar went brilliantly with the sharp taste of Gruyere.
Now let&rsquos talk Polish kielbasa or Ukrainian kovbasa or Russian kolbasa. Same but different and all over delicious. The word means &lsquosausage&rsquo, in case you are not of Slavic descent, and is a staple in Eastern European cuisine.
Nowadays any big supermarket carry these smoky sausage links but if you truly want to experience its authentic deliciousness it&rsquos best to hunt down a Polish or a Ukrainian or a Russian shop and buy your kielbasa there.
When you first mix your sliced kielbasa into the saucy pasta you will not get me overly enthusiastic. But pop the dish into the hot oven because that&rsquos where the magic begins.
Within 5 minutes the smoky aroma of the sausage will start wafting through your house, driving you mad until it&rsquos safely inside your belly.