My cast-iron skillet is a workhorse in my kitchen. I just love it for cooking and baking. This mac and cheese recipe makes for a perfect smaller-portion side. —Lisa Keys, Kennett Square, Pennsylvania
Bacon Mac ‘N Cheese Cornbread Skillet
Test Kitchen tips
Bacon Mac ‘N Cheese Cornbread Skillet
Prep Time
35 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 1-3/4 cups uncooked elbow macaroni
- 8 bacon strips, chopped
- 1 cup shredded smoked Gouda or cheddar cheese
- 1 cup shredded pepper jack cheese
- 4 ounces cream cheese, cubed
- 6 large eggs, divided use
- 3 cups 2% milk, divided
- 4 green onions, chopped
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1/2 teaspoon smoked paprika
- Additional green onions
Directions
- Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, in a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoons in pan.
- Drain macaroni; add macaroni to drippings. Stir in shredded cheeses and cream cheese; cook and stir over medium heat until cheese is melted, 2-3 minutes. Whisk 2 eggs, 1 cup milk, green onions, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; pour into skillet. Cook and stir until slightly thickened, 3-4 minutes. Remove from the heat.
- Reserve 1/4 cup bacon for topping; sprinkle remaining bacon over macaroni. Place cornbread mix, paprika and remaining 4 eggs, 2 cups milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a blender; cover and process until smooth. Pour over bacon.
- Bake until puffed and golden brown, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with reserved 1/4 cup bacon and additional green onions.
Nutrition Facts
1 cup: 497 calories, 27g fat (13g saturated fat), 203mg cholesterol, 978mg sodium, 40g carbohydrate (12g sugars, 3g fiber), 23g protein.
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