1 3/4 pounds bacon
8 ounces uncooked cellentani (corkscrew-shaped) macaroni
1/4 cup plus 2 tablespoons butter, divided
2 1/2 tablespoons all-purpose flour
2 cups milk
4 cups (16 ounces) shredded sharp colby jack cheese
1/2 cup (about 1 ounce) grated parmesan cheese
1/2 cup bread crumbs
1 pinch ground nutmeg
1 pinch fresh basil, chopped

Take 1 pound of bacon and tightly weave it into a square, alternating over and under with the strips of bacon, that is roughly the size of your pie tin. Flip the bacon weave into your pie tin and press down, conforming the bacon to the shape of the tin. Place another pie tin on top of the bacon and press down firmly. This will help your bacon pie crust keep its shape while cooking. Create another bacon weave using the remaining 3/4 pound of bacon. This will be the lattice top for the pie, so with this one you’ll want to leave some space in between the slices of bacon. Place the bacon pie crust and lattice top on separate baking sheets and cook at 400°F for 15 minutes. Meanwhile, cook the macaroni according to the package directions, drain it and set aside. In a saucepan, melt 1/4 cup butter over medium heat and stir in the flour. Add milk to the mix slowly while stirring constantly. Stir in the cheeses and cook over low heat until the cheese is melted and the sauce is slightly thick. Melt remaining 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and brown. When the bacon is done cooking remove the second pie tin from the top of the crust and let it cool for a few minutes. (Pat the bacon gently with paper towel to absorb any excess grease.) Spoon the macaroni mixture into your bacon pie crust and sprinkle the breadcrumbs over the macaroni and cheese. Sprinkle with nutmeg and basil leaves. Cover your pie with the bacon lattice top and cook at 400°F for 15 minutes. Once your pie is done cooking let it cool and then dig in and enjoy!

bacon recipe courtesy of: Nick, DudeFoods.com | 30 Days 30 Ways with Macaroni & Cheese, Wisconsin Cheese/Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717

Originally posted 2012-12-10 08:29:00. Republished by Blog Post Promoter


makes four sandwiches

8 (1/4-inch-thick) slices whole-grain bread1 1/2 tablespoons unsalted butter, softened4 teaspoons mango chutney6 oz. thinly sliced Cheddar (preferably Colby or Longhorn)8 cooked bacon slices, halved crosswise
Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up. Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.

bacon recipe courtesy of: Romulo Yanes, Gourmet, February 2005


makes one quiche

1 (9 inch deep dish) pie shell
1 (16 ounce) container large curd cottage cheese
2 eggs
5 slices bacon
1/4 cup onion, finely chopped
1 cup swiss cheese, shredded
1/2 cup Mexican style cheese, shredded
1/2 cup colby jack cheese, shredded
1/2 teaspoon pepper
salt to taste

Drain the cottage cheese in a colander.?Cook the bacon until crispy and set aside. Beat eggs, then add cottage cheese. Add salt, pepper and onions to egg mixture. Layer the pie in the following order: (1) 1/2 cup shredded cheese in bottom of shell, (2) 1 piece of the bacon, crumbled, (3) 1 cup cottage cheese mixture, (4) 1/2 cup shredded Mexican cheese, (5) 1 piece of bacon, crumbled, (6) 1 cup cottage cheese mixture, (7) 1/2 cup colby jack cheese, (8) 1 piece bacon, crumbled, (9) Remainder of the cottage cheese mixture, (10) 1/2 cup Swiss cheese, (11) 1 piece of bacon crumbled. You should have one slice of bacon left over for the top once the pie is cooked. Cook pie in preheated 350 degree oven 45 to 50 minutes. Let pie cool before slicing.

bacon recipe courtesy of: Judy, The Southern Lady Cooks, September 16, 2011