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Bacon and tomato macaroni and cheese


Found on the Land O lakes website

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  • 12 ounces (3 cups) uncooked elbow macaroni
  • 1/4 cup LAND O LAKES® Butter with Olive Oil
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups milk
  • 8 ounces (2 cups) LAND O LAKES® American Cheese, shredded
  • 8 ounces (2 cups) LAND O LAKES® Sharp Cheddar Cheese, shredded
  • 1 medium (1 cup) tomato, seeded, chopped
  • 4 slices (1/3 cup) crisply cooked bacon, crumbled
  • 1/4 cup coarsely chopped parsley



Step 1

Crumbled bacon, if desired

Cook macaroni according to package directions; drain.

Melt Butter with Olive Oil in 3-quart saucepan over medium heat until sizzling; stir in flour, salt, nutmeg and ground red pepper. Continue cooking, stirring constantly, until mixture is bubbly and very lightly browned (1 to 2 minutes). Add milk, 1/4 cup at a time, stirring constantly, until mixture is thickened (5 to 7 minutes). Add cheeses; stir until melted and sauce is smooth. Add cooked macaroni, tomato, 1/3 cup crumbled bacon and parsley; stir until well mixed.

Garnish with additional crumbled bacon, if desired.

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