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macaroni with sharp cheddar, bacon, and newman’s own
This is the macaroni and cheese I grew up on, and is nothing like what you find in a box. I suppose it is slightly reminiscent of a lasagna, made with layers of cheese and tomatoes. However, this dish, passed down to me from my mother, who got it from her mother, is layered with bacon. I’m sorry, but nothing else can compare to it. It is truly addicting.
When Newman’s Own* asked me to take a favorite recipe and make it my own using their pasta sauce, I thought of my Mom-Mom’s Macaroni and Cheese. Instead of using canned tomatoes and seasoning each layer with salt and pepper, I simply used Newman’s Own Fire Roasted Tomato and Garlic Pasta Sauce. It adds a new depth of flavor to the dish, cuts out the step of seasoning it, while keeping it as delicious as I remember it.
I’m excited to have this recipe appear in the latest issue of Martha Stewart’s Everyday Food. There is just something about her October magazines that make me giddy for cooler weather, sweaters, and socks. So if you see this issue, be sure to pick up a copy. I can’t wait to get mine. And Ashley Rodriguez of Not Without Salt has a Newman’s Own recipe in Martha Stewart Living this month, as well, so you’ll need to see it. She made a gorgeous calzone.
mom-mom’s macaroni and cheese
1 pound elbow macaroni, cooked and drained
1 jar Newman’s Own Fire Roasted Tomato & Garlic Pasta Sauce
12 ounces sliced bacon, cut into 1 inch pieces
8 ounces extra sharp cheddar cheese, sliced or shredded
1. Preheat oven to 350˚. In a medium casserole dish, layer the pasta, pasta sauce, bacon, and cheese. Repeat for 2 more layers.
2. Bake for 60-70 minutes, or until the cheese is melted, and the bacon is cooked through.
*As a Martha’s Circle blogger, I have been commissioned by Newman’s Own to create this recipe, photograph it, and post it. Although I am being compensated for this post, the opinions I have expressed are my own.
18 Responses to “macaroni with sharp cheddar, bacon, and newman’s own”
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Yum! This looks like super comfort food!
YUM!! I love baked macaroni and cheese – it’s the only kind I can eat!
This looks fabulous! Can’t wait to try it!
Did I read that right that you put the bacon in without cooking it first?
Wouldn’t that get too greasy?
Susan–Yes, I actually make this without cooking it first. If there is a lot of fat, I will trim some most of it. Of course, always make sure the bacon is cooked thoroughly before serving. The internal temperature of the dish should be 161 degrees.
This sounds absolutely delicious!
Thanks much! Can’t wait to try it!!!
Oh gosh… could this sound any more comforting & be any simpler? This is definitely the kind of thing my mom would’ve stirred up when I was a child. Nice to revisit good memories, eh?
I have this one in the oven right now & am eager to try it! It smells delicious.
I’d actually gotten on your blog not only because I’m nosey
but also because there was no nutritional value included in the magazine. I see it’s not included here either… just an aside to let you know.
Take care & thanks for sharing!
Denise
This is in the oven right now!
Thank you
Tab
my-cliffnotes.blogspot.com
Hope you love it, Tabitha!
It was delish, thank you soo much for sharing!
So glad you liked it, Tabitha!
Would this work if I precooked the bacon??
Laura–Yes, it would still work, though the flavor would be slightly different. I understand your concern, though, and bacon that is cooked, but not brown, is not exactly the prettiest sight in the world. I’m sure it would taste good either way. Thanks for your question!
I made this recipe and it’s my new favorite cassarole. My grocery store didn’t have the recomended Newman’s Own pasta sauce, so substituted a garlic onion sauce, and used medium cheddar, which I had on hand. This cassarole is wonderful! I shared the recipe with a couple of friends and they loved it too. I’ll definitely be making this again.
Oh, Lois! That makes me completely happy. The bacon makes it kind of addictive, doesn’t it? I can’t make it that often or I would not fit into any of my clothes. Thank you so much for making it and for recommending it to your friends!
Do you cook it uncovered?
Thanks for your question, Ron. Yes, you cook it uncovered. If you don’t like your cheese to get crispy at all, though, you could cover it with a piece of parchment paper and aluminum foil on top of that.