BLT Mac & Cheese

Stuff you need:

  • 5 c water
  • 8 slices bacon (see “Other stuff you might…”)
  • 4 oz sharp white cheddar cheese
  • 1 oz Parmesan cheese
  • 4 oz cream cheese, softened(I used reduced fat)
  • 1  lb cellentani or cavatappi pasta (I used a mix of what I had on hand)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lg leek(I couldn’t find a leek at our commissary, so I used a big bunch of green onions)
  • 1 lg tomato(I used little grape tomatoes)

What to do with that stuff:


  1. Slice the bacon into small strips.
  2. Shred the cheddar and Parmesan cheeses.
  3. Prepare leeks (They are easy to prepare and clean as well.  Just slice lengthwise and  chop crosswise into small slices.  Put the slices into a bowl of cool  water and swish around to allow the dirt and silt to fall to the bottom.   Lift leeks out of the water and you’re done.)
  4. Slice tomato, remove cores and scrape out seeds.  Chop into bite-size pieces.
  5. Coat stock pot lightly with PAM.(this prevents the cheese from sticking to the bottom)


  1. Bring water to a boil.
  2. Cook the bacon in saute pan over medium-high heat for 8 to 10 minutes or until crisp.  Remove bacon to paper towl-lined plate.
  3. When water boils, add pasta, cream cheese, grated cheese, salt and pepper.
  4. Cover and simmer 5 minutes, stirring frequently.
  5. Add leeks and stir into pasta mixture.
  6. Cook, uncovered, 5 to 7 minutes or until the pasta is cooked to your liking.  Stir occasionally.
  7. Remove pot from heat and add tomatoes and bacon.
  8. Serve immediately.

Other stuff you might want to know:

You can also make this dish with cooked chicken, stirring it in at the end to warm through.

(The Pampered Chef 29 minute to dinner cook book) ❤ Kristin Lebon


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