Always a hit. We make this often. The hot sauce adds a nice little twist.
I made this for Easter. Doubled the bacon. Sautéd regular onions and red bell pepper in a drizzle of bacon grease and added to the pasta. Omitted green onion. Didn't add hot sauce to the entire dish but added a few drops to my serving which I think made the difference between 3 and 4 stars. It was one of the better mac n cheese recipes I have tried and one of the easiest.
Was extremely creamy and delicious! Used 4 slices of bacon and full amount of cheese; though next time, could use less bacon and cheese and would still be great. Made at least 6 servings.
I must have done something wrong because the sauce was grainy. I did use reduced fat sharp cheddar finely shredded. Otherwise, this dish had great flavor and the right amount of heat. I also used 8 small slices of center cut bacon. I would have preferred a little crunch on the top like breadcrumbs rather than more cheese. Probably won't make again.
Good low calorie option but certainly not something I'd serve to company unless company was a WW meeting. Not slamming it, just saying it's not up to par with what I would make for company. I have added grilled chicken with the other stuff, also good and a bit more of a meal. I also add a touch more hot sauce and onions.
I made this exactly by the recipe. It was very bland. and a bit on the dry side. After reading all the positive reviews, I was surprised that it was not tastier.
This recipe was awesome! I made this and the Creamy Four-Cheese Macaroni recipe at the same time (my daughter-in-law's birthday), and this was the hands down favorite of the two! I used 3 pieces of bacon rather than 2, and reduced fat sharp cheddar. Awesome! Will definitely make again!
Great. I used 4 pieces of bacon and extra sharp cheese.
Tweaked a bit ala other reviewers' suggestions: a bit more cheese (had some smoked cheddar on hand so used about 1/2 cup in the sauce), 4 strips bacon, baked for about 15 minutes at 350* before broiling. The smoked cheddar melded well with the bacon and kicked up the flavor. Good, solid meal I will make again.
This dish was easy to make and the flavours are really good. I added more bacon but even without the extra it was delicious. The fussy eaters in my family were happy so I will definitely make this one again!
I really love this mac and cheese recipe. It was easy to make and delicious. The only changes I made were to add frozen peas (quick cooked at the end of the pasta cooking, then mixed in before broiling), and a side of steamed broccoli. Rave reviews all around. I'll definitely be making this again!
I've made this at least a dozen times since I first found it (summer, 2011). I made it exactly according to the recipe the first time; afterward, the only changes I made were to increase the amount of hot sauce and to use 4-5 slices of turkey bacon instead of 2 slices of "regular" bacon. I think the final calorie count is almost exactly the same as the original. Everyone who has had it loves it. It keeps well (the flavors meld when refrigerated overnight), and reheats just fine in the microwave. This is now my "standard" mac and cheese recipe.
Yum! Loved this. So delicious. I would make it again. My husband loved it. I would sweat the green onions a bit next time...raw onions don't agree with me and these onions didn't get cooked enough in the oven. Reheats really nicely in a hot oven with a little milk added.
It's a good recipe. I used turkey bacon and added a tsp of dijion mustard and a minced clove of garlic. I was out of onions. I also used barilla plus medium shells cause that's what i had. So my rating isn't exactly fair i guess. But that's what i think of my version. I would make it again though. Just tweak it a little.
LOVE this recipe! Made it for my boyfriend and I and we couldn't believe it was healthy. I made it just the way the recipe asked, but I did add a couple more pieces of bacon and used 1% milk (it was what I had on-hand). I have never used the broiler before and was worried after reading past reviews but it worked perfectly! You just can't keep it on the top rack all 7 minutes, I kept watching it and when it just got slightly browned (which was about 3 minutes) I moved it down a rack for the rest of the time. I would definately make this again, delish!
This is pretty tasty as long as you're not expecting macaroni and cheese. I used 4 strips of bacon and extra sharp aged white cheddar so I was expecting a very cheesy flavor which I didn't get. I added 1/4 cup of panko to the cheddar sprinkled on the top which was very good.
This dish was outstanding! My macaroni and cheese experience is limited to the "blue box" kind, so I was surprised with how easy this was (and so much more tasty!). I accidentally picked up mild cheddar instead of sharp, so that would be the only change I would make for next time. We also added more bacon, which probably negates the "cooking light", but it was worth it.
Much easier than other mac & cheese recipes. Omitted hot sauce because I didn't have any on hand. Excellent flavor.
This is our go-to mac and cheese. It amazingly creamy and flavorful. As an added bonus, it's easy to make.
A nice, quick, easy meal of comfort food. Watch out with the broiler - we did exactly 7 minutes and it charred on top. Maybe move the rack down or broil it for less time? Either way it was very tasty. Indulgent and rich. We also used 4 or 5 pieces of bacon instead of 2 - it added much more smoky flavor!
This is the best Bacon Mac & Cheese you can make that is healthy! It is a family favorite and I make it for all special occasions year round. It is fantastic!
Loved this. Used Kroger's real bacon bits instead of fooling with the real stuff. Did add some extra cheese and took the advice of others and baked at 350 for 20 minutes. Also added about a tsp of all purpose seasoning. Picky husband liked it and will make again!
Felt like it was missing something - but still a good recipe. I did forget to put in the green onions and that might have made the difference! A bit heavy but very comforting to eat! I added extra bacon. Easy to make!
I really like this recipe and give it a 5 stars for flavor and ease. One tweak that I do is at a minute before the pasta is fully cooked, I drop a bag of baby spinach into the boiling pot. Hmmm, adds a great deal of flavor and really makes this dish visually appealing.
The changes I made were to increase the bacon to 4 strips and decrease the salt to barely 1/2 tsp. I then used another reviewers suggestion and baked it at 325 for 1/2 hour. At the same time I roasted asparagus with balsamic vinegar and olive drizzled on them. My husband and I loved this dish and will make it again.
This was a good recipe, with potential. I used whole wheat pasta, 4 slices of bacon and added one chopped jalapeno to the mix. I avoided salt thinking all of that cheese would be enough. The mac turned out well - but was missing something. Possibly more hot sauce and salt would have been what it needed. I would recommend this as a side dish - not a main dish - as it is rich and still slightly heavy. I served it with grilled chicken, but was desparately craving a green veggie for balance. I would make again, but might try altering with other reviewers suggestions.
I love that this recipe proves that you do not need to use a butter-flour roux to get a creamy sauce that tastes great. I have another mac and cheese recipe from CL that omits the melted butter as well. For me, it is less clumping and stirring and the sauce always tastes less "floury." I had this for dinner for myself and brought the leftover to my mom. She loved it too. I liked the scallions in it. It is very rich and the 1 cup serving was even too much for me.
This was a very yummy recipe. I wasn't too careful with the measurements of things (except the flour and milk) -- I added liberal amounts of cheddar, bacon, and hot sauce, and following another reviewer's suggestion, I added gorgonzola cheese (delicious!). I also steamed some green beans, sprinkled them with garlic salt and pepper, and tossed those in with everything else before broiling. Served it with homemade garlic bread. Next time I may try adding other veggies like peas or peppers, and I want to try using white cheddar and other kinds of cheese also. Overall, a tasty and versatile dish!
I consider myself kitchen-challenged, but this recipe was both easy to make and delicious! I am very thankful to previous reviewers, as I followed many of their recommendations. I used 6 slices of bacon, whole wheat pasta, 3 generous tsps of Frank's Red Hot Wings (Buffalo) sauce and no green onions. Also, instead of broiling, I baked on 325 for just under 1/2 hour. Everything was very warm throughout! My husband loved it! Served with a side of sauteed green beans and mushrooms and oven-warmed french bread.
This is a great way to omit the blue box, sodium filled easy mac n' cheese. I had to add a bit more milk when I first combined the flour and milk. I also substituted bacon for turkey bacon (to keep fat and calories down). The hint of hot sauce is just enough and flavors instead of distracting. I loved the green onions. I would make again.
I loved this recipe! It was so good and didn't take long to make at all. I added more bacon, because two strips is not a lot at all, for feeding 3 grown-ups. :) I made this with garlic bread and it was a perfect Sunday fall dinner!
My family and enjoyed this recipe a lot. I did omit the green onions, doubled the bacon, used 2 tsp. of hot sauce and used whole wheat penne pasta. I figured that might adjust for the extra bacon -- sounded good anyway.
Yum! I lightly sauteed the scallions, some diced jalapeno and diced sweet red pepper in the bacon fat before adding them to the pasta. The main flavor boost was the 1/2 cup of crumbled gorgonzola I added to the sauce along with the sharp white cheddar. We had this with steamed asparagus on the side. Will definitely make again.
This was good but nothing special. The only change I made to the recipe was leaving out the green onions and adding frozen peas. Oh, I also used 2 extra slices of bacon and think it still could have used more. My husband and I found it somewhat bland (some sriracha sauce helped). My 3 year old and her little friend LOVED it. The sauce gets a little pasty as soon as it begins to cool down. It did reheat okay the next day, though.
Yummy! This is so good. Great fall/winter comfort food. I agree with the other reviewers, however, that this recipe is not well timed. My pasta was very dry and clumpy by the time my sauce was complete. Definitely start the sauce first. I used 3 pieces of bacon instead of 2, and I would also consider making a 1 1/2 batch of the sauce, since I like my mac and cheese a little "cheesier" and this was just a smidge dry. All and all a great recipe!
A hit with my boyfriend, this recipe will definitely become a staple in our household. I added more hot sauce to the recipe and my final dish, but he was content with a more mild flavor.
Loved it! I probably ate way too much though, so even though I was "cooking light", I don't think I was "eating light"!
We really enjoyed this, but benefited from the comments of other reviewers. I preped all the ingredients for the dish in advance. The minute the pasta went into the pot, I started the sauce. That way the pasta was only done a few minutes before the sauce. I added a bit more hot sauce and also added some frozen peas. I used a good sharp cheddar and not the normal shredded prepackaged cheese from the super market, and I think that also helped. We will definately make this again. We served it with fresh from the garden sliced tomatoes.
This was good. I didn't have hot sauce, but put some crushed red pepper flakes on mine. I heated the mac and cheese in the oven as suggested, because my pasta got cold as well, and then broiled it. I thought it was easy and good, but felt like it was missing something apart from the hot sauce. I think it needed a little more flavor somehow, but I don't know what. It was a little bland. I will probably make this again.
I thought this was good. I liked the fresh green onion taste and the crunch that it added. Next time I might add a bit more hot sauce. I also used about 6 slices of regular bacon. The sauce isn't really cheesy but it was still good.
This recipe was a hit in my house. The only real thing we would change is to add a little heat. Next time I will add half to all of a chopped jalepeno to the cheese mixture.
Really, really good!! Ok, I did use more bacon than the recipe called for, but for that much pasta and sauce 2 slices isn't going to cut it. The combination of bacon, onion and cheese is just so darn tasty! Served with with grilled teriyaki flank steak and grilled veggies. Left overs are a bit dry, but overall a great recipe (once more bacon is added).
Good solid recipe. Would make again however be careful not to over-bake because it gets dried out. Not a very creamy sauce nor super cheesy. I substituted red onions for the green onions because I did not have any on hand but if I made it again I would use the green onions. Paired well with a Caparone Cabernet wine.
I liked the dish, my kids were luke warm about it. I would like to use cooked onions next time, the raw scallions were a little overpowering. The recipe definitely has potential.
This was simply fantastic. I will definately add this to my normal rotation. This would be a great recipe to bring to a pot luck or Sunday football game get together. The only reason I didn't give it five stars is the way the recipe is written. The noodles cooled down while the sauce was cooking and the broiling didn't heat everything throughly (same issue as Cynthia). It definately needs to be baked for about 20 minutes at a much lower heat.
This was well loved by everyone in the family! I did add a little more bacon, but otherwise stayed true to the recipe. Husband and all three kids asked for seconds, so this may be a recipe I'll need to double in the future.
I made this last night and it has instantly joined my list of "regulars". The cheese sauce is light, but flavorful enough to feel substantial. I added broccoli florets and sliced mushrooms to give the dish a little more bulk and veggie power. The two slices of bacon are not quite enough. I might sub ham next time so I can use more of it. Overall, great meal though.
Tasty stuff. But I wanted a little more texture. I think I'll add bread crumbs next time. Also, the recipe wants to be perfectly timed, with the hot pasta going into the sauce just after the cheese melts. Well, the sauce took longer than I thought, so the pasta had cooled off a bit too much. I heated the dish in the broiler per the recipe, but it was not really hot enough inside. Next time, I may bake it for a while.