- 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
- 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.
- 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.
- Preheat oven to 355 degrees F (180 degrees C).
- 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.
- Bake in the preheated oven until cheese is golden brown and crisp, about 15 minutes.
04/08/2018
recipepes.com
Bacon and Tomato Macaroni and Cheese, recipe
PT15M
PT1H
5
455 calories
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