BLT mac n cheese takes all the flavors of the classic sandwich and puts them together with classic macaroni and cheese. This family friendly recipe will keep everyone happy and full.
Macaroni and cheese is one of those dishes that we make over and over again.
My boys love it as a side dish and I love turning it into a main dish whenever possible.
This BLT laced mac makes for a fab main dish version with its salty bacon, sweet tomatoes and shot of veggies from the spinach, which we use in place of lettuce.
It’s a winner we keep coming back to.
Ingredients
To make this you’ll need:
- Velveeta Cheese– Cut into cubes
- Butter– Either salted or unsalted
- Milk– skim
- Spices- Garlic powder, onion powder, smoked paprika, and salt and pepper
- Macaroni– Elbow macaroni but you could substitute another short pasta like penne, orecchiette, or even bow ties
- Cheddar cheese– Sharp shredded cheddar
- Grape tomatoes– Halved
- Spinach– A bag of fresh spinach
- Bacon– Cooked crisp and crumbled
- Breadcrumbs– Plain or Italian style panko breadcrumbs
How to Make
Start by cooking the macaroni in boiling salted water 3 minutes less than indicated on the box in the directions.
Drain the macaroni.
Meanwhile, add the butter, milk, seasonings and cubed cheese into a Dutch oven.
Cook the mixture over medium heat, stirring with a whisk, until melted and evenly combined.
Pour the drained macaroni in with the cheese sauce and mix it together well.
Stir in the shredded cheese, spinach, and tomatoes.
Transfer to a 15×10 inch (4 quart) baking dish and cover it with foil.
Bake in a 350 degree oven for 30 minutes.
After 30 minutes, uncover the dish and spread the crumbled bacon and breadcrumbs evenly over the top.
Bake 5 minutes longer or until the top is lightly browned.
Allow to cool slightly before serving.
Serve and enjoy!
Storing Leftovers
Store leftover BLT baked mac n cheese in an airtight container in the fridge for up to 4 days.
Tips and Tricks
- Velveeta cheese is crucial for this recipe. It melts better and makes a smooth sauce.
- If you want to use frozen spinach instead, defrost it and wring out the excess moisture before you add it to the casserole.
- To ensure nice browned, crisped breadcrumbs you can toss the breadcrumbs in 1-2 tbsp of melted butter before adding to the casserole.
Other Mac N Cheese Recipes
BLT mac n cheese is a family favorite. Make this variation of classic macaroni and cheese today and enjoy!
Looking for other mac n cheese recipes? Try these:
- Buffalo Mac N Cheese
- Pimento Cheese Baked Mac & Cheese
- Tuna Melt Mac & Cheese
- Breakfast Mac And Cheese
- Mac & Cheese Goulash
- Creamy Tomato Soup Macaroni & Cheese
- Chicken Verde Pepper Jack Mac And Cheese
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BLT Mac & Cheese
Ingredients
- 32 oz Velveeta cheese cubed
- 1/4 cup butter
- 4 cups skim milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- salt & pepper to taste
- 1 lb elbow macaroni
- 2 cups sharp cheddar shredded
- 2 cups grape tomatoes halved
- 1 bag 9 oz, fresh spinach
- 1 lb bacon cooked crisp and crumbled
- 1 cup plain or Italian style, panko bread crumbs*
Instructions
- In a dutch oven, or other large pot, add butter, milk, seasonings and cubed cheese. Cook over medium heat, stirring with a whisk, until melted and evenly combined.
- Cook macaroni in boiling salted water 3 minutes less than indicated on the box in the directions. Drain.
- Pour the drained macaroni in with the cheese sauce. Mix well.
- Stir in the shredded cheese, spinach, and tomatoes.
- Transfer to a 15×10 inch (4 quart) baking dish. Cover with foil.
- Preheat oven to 350 degrees. Bake 30 minutes.
- Uncover. Spread bacon and bread crumbs evenly over the top.
- Bake 5 minutes longer or until the top is lightly browned.
- Allow to cool slightly before serving.
Notes
- Velveeta cheese is crucial for this recipe. It melts better and makes a smooth sauce.
- If you want to use frozen spinach instead, defrost it and wring out the excess moisture before you add it to the casserole.
- To ensure nice browned, crisped breadcrumbs you can toss the breadcrumbs in 1-2 tbsp of melted butter before adding to the casserole.
Nutrition
recipe originally published May 13, 2013
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