Bacon and Tomato Macaroni and Cheese

Bacon and Tomato Macaroni and Cheese
  • 1 pound bacon, chopped, or more to taste
  • 2 large onions, chopped
  • 5 ripe tomatoes, roughly grated
  • 1 (16 ounce) package elbow macaroni, or more to taste
  • 4 cups grated Cheddar cheese, divided
  • 1 cup grated mozzarella cheese


  1. Cook and stir bacon and onions in a skillet over medium heat until bacon is crisp and onions are softened, 10 to 15 minutes. Add tomatoes to skillet; cook and stir until liquid is evaporated, 5 to 10 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return pasta to pot.
  3. Preheat oven to 355 degrees F (180 degrees C).
  4. Stir 3 cups Cheddar cheese into the tomato mixture until cheese is melted and sauce is thickened, about 5 minutes. Mix sauce into pasta. Pour pasta mixture into a 9x13-inch baking dish and top with remaining Cheddar cheese and mozzarella cheese.
  5. Bake in the preheated oven until cheese is golden brown and crisp, about 15 minutes.

04/08/2018
Bacon and Tomato Macaroni and Cheese, recipe PT15M PT1H 5 455 calories

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