BLT Mac & Cheese
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.
Servings: 8
Calories: 1007kcal
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
Calories: 1007kcal | Carbohydrates: 84g | Protein: 51g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 132mg | Sodium: 2530mg | Potassium: 981mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2186IU | Vitamin C: 5mg | Calcium: 1038mg | Iron: 2mg