BLT Mac and Cheese

Name: BLT Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 pound elbow macaroni; 1/4 cup salted butter; 1 1/2 tablespoons all-purpose flour; 2 cups whole milk; 8 ounces cream cheese, cubed; 1 pound sharp cheddar cheese, shredded; Salt to taste; Black pepper to taste; 12 ounces cooked bacon, crumbled; 1 head butter lettuce, leaves separated; 2 large ripe tomatoes, diced

Recipe GLPR20ceaaa8fa20b6

American

Main Course

30 min

803 cal

Servings: 6

Stovetop

SNAP eligible

This creative twist on classic mac and cheese brings together all the flavors of a BLT sandwich wrapped in tender butter lettuce leaves. Creamy, rich cheese sauce coats tender elbow pasta, then the mixture is served on crisp lettuce leaves and topped with crispy bacon and fresh diced tomatoes. Perfect as a fun, interactive main course or side dish that combines comfort food with fresh vegetables.

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Ingredients

1 pound elbow macaroni

1/4 cup salted butter

1 1/2 tablespoons all-purpose flour

2 cups whole milk

8 ounces cream cheese, cubed

1 pound sharp cheddar cheese, shredded

Salt to taste

Black pepper to taste

12 ounces cooked bacon, crumbled

1 head butter lettuce, leaves separated

2 large ripe tomatoes, diced

Directions

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain in a colander and set aside.
Return the empty pot to the stovetop over medium heat. Add the butter and let it melt completely, about 1-2 minutes.
Once the butter is melted, sprinkle the flour over it and whisk constantly for 1-2 minutes to create a light roux, allowing the mixture to cook through without browning.
Gradually whisk in the milk, stirring continuously to prevent lumps from forming. Keep whisking until the mixture is smooth.
Add the cubed cream cheese to the milk mixture and continue whisking until the cream cheese is fully melted and the sauce is smooth and thickened, about 3-4 minutes. The sauce should simmer gently.
Remove the pot from heat and add the shredded cheddar cheese, whisking until fully melted and the sauce is creamy and smooth.
Add the cooked macaroni to the cheese sauce and stir gently until all the pasta is evenly coated. Season with salt and black pepper to taste.
To serve, arrange the butter lettuce leaves on a large platter or individual plates. Spoon a generous portion of the mac and cheese onto each lettuce leaf.
Top each portion with crumbled bacon and diced tomato. Fold the lettuce leaf around the filling or eat it as a wrap with your hands, BLT-style.

Comments

Grocery List Plus Editorial Staff4.5

This recipe works well for Charlotte families because every ingredient is standard stock at Harris Teeter, Food Lion, Walmart, and ALDI with no special trips required. The thirty-minute claim is honest if you cook pasta and bacon in parallel, though you'll want to account for five extra minutes to reach a proper cheese sauce consistency and toast the lettuce briefly so it doesn't wilt into the warm pasta. At roughly $2.50 per serving, the cost is driven by bacon and cream cheese, making it a moderate weeknight choice that's neither budget nor splurge. The dish reheats poorly because the greens turn mushy and the sauce can separate, so plan to serve it fresh the same night; it's a one-shot supper rather than a make-ahead.