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Bacon Mac and Cheese
Bacon Mac and Cheese
Photo: Liz Andrew/Styling: Erin McDowell

There are a million reasons to love mac and cheese. It’s creamy, buttery and straight-up soul-warming. Add crisp, salty bacon to the mix and you’ve got heaven in a bowl. This recipe for bacon mac and cheese also calls for fire-roasted tomatoes and peppery arugula, so we like to think of it as a fancy, pasta-fied BLT.

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4 servings

1 pound campanelle pasta

12 ounces bacon, chopped

1 sweet onion, chopped

2 tablespoons all-purpose flour

One 14-ounce can fire-roasted tomatoes

2 cups milk

3 cups shredded cheddar cheese

3 cups arugula

1. Cook the pasta according to package instructions. Drain.

2. Heat a large skillet over medium heat. Sprinkle the bacon into the skillet. Cook until golden and crisp, 5 to 6 minutes.

3. Remove the bacon and add the onion. Cook until tender, about 4 to 5 minutes.

4. Add the flour and cook about 2 minutes more. Add the fire-roasted tomatoes and milk, then whisk until it comes to a simmer.

5. Add the cheddar cheese to the skillet and stir until melted.

6. Add the cooked bacon, pasta and arugula. Stir to coat them evenly in the sauce. Serve immediately.

1,255 calories

69g fat

106g carbs

52g protein

17g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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