51min prep: 5min cook: 46min
Rich and creamy, with the salty crunch of bacon and tangy pop of tomato, this mac and cheese is sure to satisfy.Notes:
- The recipe is just the right amount for 4 people if you are serving it as a side dish. If this is your entrée, or the only recipe you are making, consider cooking a 6-person portion.
Ingredients
Produce
- Grape Tomatoes — 1 1⁄3 Cups
Meat & Seafood
- Bacon — 6 Slices
Cheese & Lunchmeat
- Monterey Jack Cheese, Shredded — 1 1⁄4 Cups
- Parmesan Cheese, Grated — 1⁄4 Cup
- Sharp Cheddar Cheese, Shredded — 1 1⁄4 Cups
Dairy & Eggs
- Heavy Cream — 2⁄3 Cup
Dry Goods & Packaged Goods
- Gemelli Pasta — 1⁄2 Pound
Spice & Baking
- Black Pepper
- Cayenne Pepper — 1⁄4 Teaspoon
- Kosher Salt
Equipment
Kitchen Supplies
- Aluminum Foil
Appliances
- Broiler
- Stove Top — 2
Cooking Equipment
- Baking Dish, 8″x8″
- Chef’s Knife
- Colander
- Cutting Board
- Grater, Optional
- Measuring Cups
- Measuring Spoons
- Pot, Large (4-6 QT)
- Saute Pan, Large (12″ Or Larger)
- Whisk
Prep Steps
- If you purchased the sharp cheddar or Monterey Jack cheeses in blocks, grate them to measure the indicated amounts.
- Slice the grape tomatoes in half to measure the indicated amount.
Cook Steps
- Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- Once water is boiling, add 1 tablespoon of salt and stir in the gemelli pasta. Cook until tender but with a slight bite, about [12 minutes], or according to the package instructions.
- Cut the bacon strips into 1/2 inch pieces.
- Heat a large saute pan over medium heat.
- Once pan is warm, add the bacon and saute until browned and crispy, about 5-7 minutes. Flip halfway through to ensure even cooking.
- Preheat the broiler on high.
- Once the bacon is crispy, carefully drain the grease out of the pan. Place it back over medium heat and stir in the cherry tomatoes. Cook briefly, until tomatoes are just starting to soften and release their juices, about 3-4 minutes.
- Carefully pour the heavy cream into the pan with tomatoes and bacon. Bring to a boil. Whisk in the sharp cheddar and Monterey Jack cheeses. Add the cayenne pepper and season with salt and pepper to taste. Stir until the cheeses are melted and the sauce is well combined.
- Transfer the strained noodles to the pan of cheese sauce. Toss to combine all the ingredients, then pour the mac and cheese into the baking dish.
- Sprinkle grated Parmesan cheese over the top. Place the mac and cheese under the broiler and bake until the top is golden brown and bubbly, about [3-5 minutes].
- After you remove the mac and cheese from the broiler, cover with aluminum foil until ready to serve.
- Scoop some bacon, tomato and 3-cheese pasta onto each dinner plate. Serve warm!