Serves 6
45 min
One Pot Bacon and Chive Macaroni and Cheese
Recipe GLPRb9e68f1aeaab2a
A creamy, comforting one-pot macaroni and cheese enriched with crispy bacon, diced tomatoes, and fresh chives. The noodles cook directly in a savory chicken broth base, absorbing all the flavors, then finished with sharp cheddar and additional cheddar cheese for a rich, indulgent dish.
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Ingredients
1 Tablespoon olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 1/4 cups chicken stock
2 teaspoons corn starch
1 1/2 cups elbow noodles
1 (14.5 oz) can diced tomatoes
1 teaspoon bacon and chive seasoning
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 strips bacon, cooked and crumbled
1 1/2 cups sharp cheddar cheese
1 cup shredded cheddar cheese
1 Tablespoon fresh chopped chives, plus more for garnish
Directions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot. Stir occasionally for 1 to 2 minutes until the onion becomes translucent and fragrant.
Slowly pour the chicken stock into the pot while stirring. Sprinkle the corn starch over the liquid and stir continuously until the corn starch is completely dissolved and no lumps remain.
Add the elbow noodles, canned diced tomatoes with their juice, bacon and chive seasoning, kosher salt, and ground black pepper. Stir well to combine all ingredients.
Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to low and cover the pot with a lid.
Simmer for about 10 minutes, stirring occasionally, until the noodles are tender and cooked through.
Remove the pot from heat. Stir in the sharp cheddar cheese and shredded cheddar cheese until completely melted and smooth. Fold in the crumbled cooked bacon.
Divide the macaroni and cheese among serving bowls. Garnish each serving with fresh chopped chives and serve immediately while hot.
