BLT Macaroni and Cheese Recipe

Name: BLT Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces macaroni; 1 head romaine lettuce, cut into 1/2-inch slices; 2 tablespoons olive oil; Kosher salt and freshly cracked black pepper; 6 strips bacon, thinly sliced crosswise; 2 tablespoons canola oil; 3 tablespoons all-purpose flour; 2 cups milk; 1 cup shredded Cheddar; 1 cup shredded Gruyere cheese; 1/8 teaspoon grated nutmeg; 12 cherry tomatoes, quartered; 1/2 cup Herbed Breadcrumbs, recipe follows; 2 cups panko breadcrumbs; 4 tablespoons butter, melted; 3 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh thyme

Servings: persons

8 ounces macaroni
1 head romaine lettuce, cut into 1/2-inch slices
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
6 strips bacon, thinly sliced crosswise
2 tablespoons canola oil
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded Cheddar
1 cup shredded Gruyere cheese
1/8 teaspoon grated nutmeg
12 cherry tomatoes, quartered
1/2 cup Herbed Breadcrumbs, recipe follows
2 cups panko breadcrumbs
4 tablespoons butter, melted
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme

1
Preheat the oven to 350 degrees F.
2
Bring a pot of water to a boil and cook the macaroni according to the package directions.
3
Drain and set aside.
4
Toss the lettuce with the olive oil and season with salt and pepper.
5
Roast on a baking sheet until the lettuce is wilted, about 15 minutes.
6
Set aside to cool, but leave the oven on.
7
In a 4-quart saucepan over medium heat, render the bacon with the canola oil until crispy.
8
Remove the bacon and set aside, leaving 3 tablespoons of fat in the pan.
9
Add the flour and cook over medium heat until the flour begins to smell slightly toasted, about 1 minute.
10
Add a small amount of the milk to the flour and whisk until smooth.
11
Add the remaining milk in stages to avoid lumps.
12
Heat until the mixture simmers, then turn off the heat.
13
Add the Cheddar and Gruyere to the pan, followed by the nutmeg and drained macaroni.
14
Fold until the macaroni is evenly coated, then add the lettuce, tomatoes and bacon.
15
Spread the mixture in a 2-quart baking dish and top with the Herbed Breadcrumbs.
16
Cook until the top is golden, about 35 minutes.
17
Combine the panko, butter, parsley and thyme in a medium bowl and mix together.

1133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces macaroni, 1 head romaine lettuce, cut into 1/2-inch slices, 2 tablespoons olive oil, Kosher salt and freshly cracked black pepper, and more.

Yes, BLT Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

BLT Macaroni and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions