BLT Mac And Cheese

I found this recipe several years ago, perusing magazines in a waiting room. It’s a Betty Crocker recipe, and it’s delicious. My family loves macaroni and cheese. They love it from a box, they love it from scratch, they even love it with cut up hotdogs in it. I figured, given their love of the classic side dish they’d happily eat as a meal any time, any day, that this could either be a beautiful thing or a risky gamble. This recipe had me at BLT. I love them. Mostly, I love them because I love,love, love tomatoes. So naturally, I dove in and made this meal the same night I had come across it’s recipe. Since then it’s become a staple and a regular meal appearing on our monthly rotations. The flavors blend spectacularly! Even the rest of the family, literally everyone else, who all detest tomatoes about as strongly as I love them, ate every bite.

BLT Mac N Cheese

4 Sons 'R' Us: BLT Mac N Cheese

If you’ve tried this BLT MAC N CHEESE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Print Recipe
No ratings yet

BLT Mac & Cheese

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Casserole, Dinner, Main Course, Side Dish
Cuisine: American
Servings: 6
Calories: 1339kcal

Ingredients

  • 32 oz Velveeta cheese cubed
  • 1/4 cup butter
  • 4 cups skim milk
  • 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, 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

*To ensure nice browned, crisped breadcrumbs you can toss the breadcrumbs in 1-2 tbsp of melted butter before adding to the casserole.

Nutrition

Calories: 1339kcal | Carbohydrates: 111g | Protein: 68g | Fat: 68g | Saturated Fat: 34g | Cholesterol: 177mg | Sodium: 3369mg | Potassium: 1289mg | Fiber: 4g | Sugar: 25g | Vitamin A: 2873IU | Vitamin C: 7mg | Calcium: 1372mg | Iron: 3mg

Baby Cereal Pancakes

A healthy breakfast or snack, these easy Baby Cereal Pancakes make use of common baby foods that often end up going to waste. They’re a perfect first food, or finger food, for hungry babies & toddlers. Something you can feel good about serving, and something they’ll love eating!

Baby Cereal Pancakes on a rectangular white platter with bananas in the background

Read more

Cheesecake Stuffed Strawberries

This delicious dessert berry recipe is perfect for almost any occasion. Cheesecake stuffed strawberries are your favorite dessert in petite, finger food form. Get a little bit of dessert on the dessert table without much extra effort. It’s just the thing to serve when you don’t want to hire a planner- but want the same catered quality.

cheesecake stuffed strawberries on a white place with graham cracker crumbs on marble background with striped dish towel

Read more

Cheeseburger & Tater Tot Casserole

I don’t know why, but I’ve been on a ‘cheeseburger’ kick lately. Soup, macaroni, meatloaf, and now a casserole. You name it- I’ve been making it.

I just crave that meaty, cheesy combo, and for whatever reason recently I’ve been going to new, experimental lengths to get my fix.

This cheeseburger & tater tot casserole is what evolved from a lunch for the boys on a day they were home from school that was incredibly cold, when I had pulled hamburger meat out for, you guessed it, hamburgers for lunch and then realized I had no buns or sandwich bread.

In theory I could’ve introduced them all to the square hamburger bun from the pack of Wonder bread. The kind my Mom always served us kids growing up. 

Looking back, maybe I should’ve welcomed back my old friend- but it didn’t occur to me at the time! Thankfully, because this casserole is definitely a new family favorite.

It was the perfect comfort food to warm us all up and put a smile on everyone’s face. There were no leftovers.

If you’ve tried this CHEESEBURGER & TATER TOT CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Print Recipe
5 from 1 vote

Cheeseburger & Tater Tot Casserole

Ingredients

  • 1 1/2 lb ground beef
  • 1 can refrigerated crescent rolls or 1 batch of homemade crescent rolls
  • 1 medium onion diced
  • 1 tbsp garlic minced
  • 2 cups shredded Mexican blend cheese divided
  • 1 2 lb pkg tater tots frozen
  • 1/3 cup ketchup
  • 3-4 tbsp mustard
  • salt and pepper to taste

Instructions

  • Brown ground beef until cooked through. Drain.
  • Return to skillet, add in onions and saute 2-3 minutes.
  • Add in ketchup, mustard, and 1 cup of cheese. Stirring until heated through. Remove from heat. Salt and pepper to taste.
  • Grease a 9×13 baking dish, or coat with non stick spray.
  • Lay crescent rolls out flat to cover the bottom of the dish like a crust. Press seams together so there aren’t any gaps.
  • Spread hamburger mixture evenly over the crescent rolls.
  • Top evenly with tater tots.
  • Bake uncovered at 350 degrees for 35-40 minutes or until tater tots are done.
  • Remove from oven and sprinkle the remaining cup of cheese over the top of the casserole.
  • Return to oven cooking 5 more minutes, or until the cheese is melted.
  • Let the casserole cool for 5 minutes before serving.

Crockpot Pumpkin Bread

Thought bread was hard to bake or make? This crockpot pumpkin bread recipe is officially going to change your mind. An easy pumpkin infused quick bread, this slow cooker pumpkin bread is dense, but moist and features little notes of chocolate courtesy of a smattering of chocolate chips thrown into the batter. Make it in the bowl of your crockpot, or bake it in the oven- either way it will pair perfectly with your cup of coffee or milk for brunch and dessert.

a loaf of crockpot pumpkin bread sliced open and shown on a cutting boar with fresh milk in the background

Read more