Ingredient: cooked bacon, chopped

Roasted Tomato Mac & Cheese

Print Recipe
 Roasted Tomato Mac & Cheese
Cheesy, comforting mac and cheese with roasted tomatoes, bacon and fresh herbs. Serves two as a main dish or three as a side dish.
Course Dinner, Main Dish
Keyword mac & cheese, pasta
Servings
Servings
Ingredients
Course Dinner, Main Dish
Keyword mac & cheese, pasta
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 400ºF. Place tomatoes on a baking sheet. Gently toss with a drizzle of olive oil. Season with salt and pepper.
  2. Roast until tomatoes are blistered, about 15-25 minutes, depending on the size of your tomatoes.
  3. Turn oven down to 350ºF. Cook and drain pasta according to package directions.
  4. Set aside 1/4 cup of each of the cheeses for the top.
  5. In a small bowl, whisk milk and heavy cream together.
  6. In a 2-quart oven safe pot, melt butter over medium heat. Stir in flour and cook for 1 minute.
  7. Slowly whisk in milk and cream. Heat until thickened, whisking out any lumps. Season with salt and pepper to taste. (I used 1/2 teaspoon salt and 1/4 teaspoon pepper.)
  8. Remove from heat. Gradually stir in 3/4 cup each cheddar and Gruyere cheeses. Taste sauce and season with more salt or pepper if necessary.
  9. Fold in cooked pasta, roasted tomatoes, bacon, 1 teaspoon parsley and 1 teaspoon chives. Top with remaining cheese.
  10. Bake in top third of the oven, just until cheese is melted, about 7-10 minutes. Sprinkle with remaining parsley and chives.

Spinach Bacon Soufflés

If you’ve ever gotten up early enough to grab one of those delicious breakfast soufflés at that bakery that starts with a P, then you might just love this recipe. There are plenty of copycat versions online, mostly using refrigerated crescent rolls. I love crescent rolls and you can make a pretty close copy of the originals with them, but why not take them up a notch? In my humble opinion, using puff pastry makes them so much better! These pretty little soufflés will puff up and get golden brown and crispy. You can also personalize each one. Try swapping out the spinach and bacon for your favorite omelet ingredients, such as chopped ham, chives, jalapeños or whatever you like.

Print Recipe
 Spinach Bacon Soufflés
Course Breakfast, Brunch
Servings
Ingredients
Course Breakfast, Brunch
Servings
Ingredients
Instructions
  1. Preheat oven to 425ºF. Grease four 8-ounce mini pie dishes* or ramekins.
  2. On a lightly floured surface, roll puff pastry sheet to a 10-inch square. Cut into four 5-inch squares. Place one square in each prepared dish. Dock the bottom of each one by poking holes with a fork.
  3. In a small saucepan, melt butter over medium heat. Add onions and red peppers and cook until softened, about 1 minute. Sprinkle with flour and cook 1-2 minutes more.
  4. Slowly stir in milk. Use a whisk if sauce seems lumpy. Cook until edges start to bubble and sauce thickens. Stir in salt. Remove from heat.
  5. In a medium bowl, beat eggs. Set aside 1 tablespoon of beaten eggs in a small bowl. Add about a third of the sauce mixture into the medium bowl of eggs and whisk until combined. Add the egg mixture back into the saucepan and whisk until smooth.
  6. Stir in Colby-Jack cheese, half of the parmesan cheese and spinach.
  7. Ladle egg mixture evenly into the prepared dishes. Top with bacon and remaining parmesan cheese.
  8. Fold pointed ends toward the center. Brush folded pastry edges gently with reserved beaten egg.
  9. Bake until golden brown and puffy, about 25-30 minutes.
  10. You can serve the soufflés warm in the pie dishes or remove them from the dishes and transfer to a cooling rack.
Recipe Notes

To find the mini pie dishes I used click here.