Spicy Smoky Macaroni and Cheese with Turkey Bacon Recipe - Allrecipes.com
Spicy Smoky Macaroni and Cheese with Turkey Bacon Recipe
  • READY IN 45 mins

Spicy Smoky Macaroni and Cheese with Turkey Bacon

Recipe by  

"This is my favorite macaroni and cheese recipe. You can adjust the amounts of paprika, smoked paprika, and cayenne pepper to suit your tastes. I like spicy food so the recipe as it is written is spicy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Bring a large pot with lightly salted water to a rolling boil. Stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
  2. While the pasta is cooking, place the turkey bacon strips between two paper towels on a microwave-safe plate. Cook in the microwave on High until the bacon is crispy, 4 to 6 minutes depending on the microwave. Allow the bacon to cool; crumble and set aside.
  3. Once the pasta has cooked and is draining, combine the processed cheese, cream, and half-and-half in the pot that was used to cook the pasta. Cook and stir over medium heat until the cheese has melted and the sauce is bubbly. Remove from the heat; stir in the paprika, smoked paprika, cayenne pepper, and crumbled turkey bacon. Stir the cooked pasta into the sauce until evenly coated.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2009

I made this mac and cheese as written only changing the turkey bacon for real bacon. My only reason for using real bacon is because I prefer it over turkey bacon. Excellent! I found it to be creamy with just the right amount of spice. Thanks for posting because it is a great mac and cheese!

Most Helpful Critical Review
Dec 22, 2009

The flavor was pretty good, but I thought the cheese had an odd texture. I never use Velveeta so I was unsure what to expect. I was not pleased by the way it was just kind of sticky, more like peanut butter than cheese. If I made again, I would switch cheese types.

Jan 14, 2010

I made this mac and cheese on New Year's Eve as a side dish to a BBQ chicken recipe I have. My guests as well as myself thought that it was very flavorful with a wonderful creaminess. I didn't find it to be overly spicy as written so I added a bit more ground red pepper and a dash of liquid smoke in addition to the smoked paprika. I did not add the turkey bacon into the mac and cheese itself. Instead I let the bacon cool completely then put it in my food processor on "grind" until it had the consistancy of bread crumbs then sprinkled it on top. When making mac and cheese, I usually use a mix of cheddar and American cheese but I thought that the Velveeta melted wonderfully and made this mac and cheese extremely smooth and creamy. I will definitely be making this again, perhaps for the Superbowl!

Jan 15, 2010

Great. I stay away for velveeta and processed cheeses. GO to the deli and buy american cheese ENDS. The ends are excellent for cooking and delis usually sell them for $1.99-$2.99 lb... a great bargain and no preservatives like velveeta!

Jan 15, 2010

First..as the person who submitted this recipe..I would like to thank everyone who tried it. Second - Yes I do agree that real cheese is always better than Velvetta..but Velvetta does melt smoothly and less greasy than cheddar, for example.

Nov 28, 2009

Very good recipe. I couldn't find smoked paprika so i used Spanish paprika (was told they are one in the same) I followed the recipe exactly but I think I will cut it in half next time as this makes a lot.

Nov 29, 2009

This was very good! I couldnt find smoked paprika anywhere so I ended up using a little bit of liquid smoke and some chipotle in adobo for a little smokey flovor and some heat.

Nov 09, 2009

I tried this over the weekend and served it to the guys at my firehouse. It was very good. I added more cayenne and smoked paprika. Very creamy and great flavor.


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  • Calories
  • 747 kcal
  • 37%
  • Carbohydrates
  • 64 g
  • 21%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 1555 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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