Recipe by lalala71
"Very intense, rich dish due to the sharpness of the cheeses melded with spicy, creamy, and tangy flavors."
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1 (16 ounce) package
cream cheese, softened
grated Asiago cheese
grated Vermont Cheddar cheese
onion, sliced thin
chopped fresh parsley
panko bread crumbs
hot pepper sauce
I thought this recipe was deliciuous! My family loved it! The only thing I would do differently the next time I make it is double the bacon and bread crumbs. That sweet crunchy topping was wonderul and I wanted more!
Well, I debated a long time on how many stars to give this recipe. If I could have given 3 1/2 I would have. Let it be known that I made this recipe to the letter. The recipe takes MUCH longer to prepare than the said prep+cook time. I also believe there are too many ingredients. Most of the best cuisine is created with few ingredients - just travel to Italy or Spain and it is apparent. Some of these could have been modified or left out (maybe bumping up the quantity of more important ingredients). I won't be making this again; a little too rich and way too time consuming for a side dish. Don't let that deter you, though, because Im glad I made it and if you love all things mac-n-cheese, go for it. That being said, the outcome is good. Very gourmet tasting, and has beautiful aesthetic appeal.
VERY rich, filling and decadent. it is delicious, but i would tweak it in the following ways. use a whole package of bacon - 4 slices is not even close to being enough. definitely double the rest of the topping mixture, but mix it in all together with the pasta before baking. also, 8 cups total of cheese is a little much - i used about 6, and even that was a lot. i would probably go with 4-5 cups next time, any cheeses of your choice is fine but the asiago has a great flavor and paired surprising well with the bacon. i also added chopped broccoli and shiitake mushrooms to the pasta mixture, which was delicious. i used buttermilk instead of regular milk because it was in my fridge and i had to use it up, and that worked fine too, but probably definitely added to the richness of this dish. next time i will also sprinkle a layer of panko and parsley on the top of the pasta before baking for some added crunch and color.
This was THE BEST macaroni and cheese I've ever tasted! I cut back on the fat by draining and discarding the bacon grease, and using non-fat cream cheese and non-fat sour cream elsewhere in the recipe. When adding butter to the cooked pasta, I only used 2 tablespoons, instead of 4. In place of the milk, I used non-fat canned milk for a nice, creamy taste and texture. I've tried this with both medium and sharp cheddar cheese. I think the medium is best because it doesn't overpower the wonderful flavor of the asiago cheese. For the bacon, I put it into the freezer just long enough to firm it up then thinly sliced it before frying. Like many reviewers, I doubled the topping. Because the recipe takes awhile to make, I usually double the recipe, baking it in 2 9x13 inch pans plus an 8x8 inch pan. I chill it after baking, cut it into serving sized squares and pop it into individual freezer bags for a quick and easy treat. Pepper Bacon is wonderful in this recipe. My family loves this recipe. I'll be making it again and again. Thanks to the submitter!
Excellent mac and cheese. This was very filling. Like the other posting, I would double the bread crumb mixture.
This was amazing! I LOVED the cheeses used!!! My hubby and daughter gobbled this up for dinner and we have left overs for lunch tomorrow! It took me an hour to prep, but I had to grate the cheeses myself and I doubled the recipe. Yummy!! Thanks for this recipe!
This was a good recipe. I had to change a few things just out of necessity. I used cheddar cheese and what I had left of some Parmesan. I really like the topping of this but the prep time does seem long but worth it. Read the entire recipe over and then prep. I also doubled the amount of topping as suggested by other reviewers and I definitely recommend that. Thanks very much for this recipe.
Oh my oh my oh my - this recipe takes a loooong time to prepare, but it's deliciously worth it. If you have problems getting the delicious bacon stuffs off the pan, deglaze the pan with a little white or red wine and it will cook nicely into the onions.
* Percent Daily Values are based on a 2,000 calorie diet.
Macaroni and Cheese with Caramelized Onions and Bacon
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 536
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