Dressed-Up Bacon Mac and Cheese

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I will add more cheese next time. Used a 5 cheese Italian blend. Also only had 100% wheat bread. It gave it a very unique flavor. Will definitely use wheat bread again. I will mix it all at the end instead of spreading on the topping. Yummy.

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I made this tonight while my iin-laws were visiting our daughter. I made it just as the recipe listed and added double cheddar cheese with the provolone, ground black pepper and took out the flour,scallions and onions. My five year old LOVED IT and so did my in-laws especially my husband's mom. which is always a plus. I really enjoyed making this dish and will definitely make this a Thursday night staple. Oh it made a perfect main dish with small lettuce and tomato salad.

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This recipe is a great baseline for a delicious dish. You can really spice it up to make it your own. I personally added much more cheese than it was calling for. It needs it!! It will be fairly running without. I also substituted half of the milk measurement for heavy cream. This helped reduce the amount of "runniness" that other reviews described. I also doubled the amount of scallions and added them in with the egg and bread mixture. This provided some delicious flavor to the topping. I used extra fontina cheese for a deeper flavor in the macaroni sauce. It made a difference!

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i made this recipe last night, it was my first time makin mac and cheese. i was so excited. it turned out pretty good. i jus added my own twist to it. i wanted it to be more moisty and cheesy next time i will add more cheese. maybe that will work

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I THINK I"M GOING TO VOMIT!!!!!!!!!!!!!!

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I made this for dinner one night for my boyfriend (who is very picky and I. We both absolutely loved it. The only things I changed was I doubled the cheese, which made it really creamy and yummy and I doubled the bacon, 3 pieces I added to the topping and the other 3 I broke into little pieces and incorporated in with the pasta. It was really yummy! I will defiantly make it again.

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My family loved it! It was great for them to see "real" mac & cheese & nothing from a box!!

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Before I decided on this recipe I read all of the comments and decided that it DEFINITELY needed a revision for our likings! I kinda scrubbed the whole recipe and just followed it for the cooking temps. This made almost double the recipe, so we could have one for the freezer for a quick dinner for another night. These are the ingredients I used and it turned out FABULOUS!!!!!:

1 pkg. sliced prosciutto(in reg grocer
4 Chicken Breasts(chopped into tiny bite-size pieces
1/2 Onion chopped
2 large cloves garlic
2 tbs Lowry's Chicken & Poultry Perfect Blend Seasoning and Rub
1 tbs Black pepper
2 pkg. Shredded Italian Six Cheeses(in reg grocer
3 oz. Shredded Asiago
3 oz. Shredded Parmesan
1/4 loaf stale Italian bread(torn into little pieces
3 Eggs(beaten
1 1/4 Boxes Elbow pasta
3 3/4 cps. Milk
3 tbs butter
3 tbs flour

I basically sauteed the chicken, prosc., seasonings, garlic, and onions til done.
Cooked the pasta for about 6 or 7 min.
Added 1/2 cp milk to pasta along with chicken mixture in pasta pot.
In sautee pan added 2 tbs butter and added 3 tbs flour, once cooked added bout 2 1/2 cups milk till turned into a gravy.
While gravy cooks, cut up bread and added to eggs, 1/2 cp milk, and 1/2 cheese mixture.
Pour remaining cheese mixture into pasta pot and stir then add gravy and stir until all combined.
Divided between 2 2qt cassarole dishes that were sprayed with cooking spray.
Added bread mixture ontop and then 1/4 cup milk into each dish.
Cooked for 30 min in 400 deg convection oven.

I HOPE I can help someone with this much explanation, because it turned out so good that I will serve at our next dinner party!!!

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I made this over the weekend with some generous modifications & it was awesome! My topping consisted of only 1 egg (it was all I had, a 6" french baguette that I broke up, some panko breadcrumbs & about a half cup each of shredded cheddar & shredded mozzarella and about 2 pieces of bacon crumbled up - no scallions. For the filling, I followed the recipe except I had about 12 oz of elbows. I also used about a half cup each again of both cheddar & mozz. & added in about 1/3 cup of ricotta. I did not include the onion or garlic, but sprinkled in some garlic salt. I did add about 1/2 lb. of ground beef cooked up in the bacon grease (yum! & also threw in some peas to make it "healthful". I appreciated the previous suggestions on increasing the quantity of cheese - definitely made a difference.

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My daughters and I made this together as the main course for a Sunday dinner where we were all at home for once - served it with a salad and homemade apple pie - great kickoff to the fall season!