One pot cheesy bacon and chive macaroni recipe


  • Yield: 4 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 15 Minutes
  • Total Time: 30 Minutes


  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped yellow onion
  • 2 garlic cloves, minced (1 teaspoon)
  • 2¼ cups chicken stock (one 16.9-ounce container)
  • 1 cup canned diced tomatoes, drained
  • 1 teaspoon ground mustard
  • ¾ teaspoon kosher salt, plus more to taste
  • ½ teaspoon Creole seasoning
  • ¼ teaspoon black pepper, plus more to taste
  • 2 cups elbow macaroni
  • 1 cup shredded mild or sharp cheddar cheese
  • 1 cup shredded Colby or Monterey Jack cheese
  • 5 bacon slices, cooked crisp and crumbled (about ¼ cup)
  • 2 tablespoons minced fresh chives
How to Make It
  1. In a large saucepan, heat the oil over medium heat. Add the onion and cook for 2 minutes. Add the garlic and cook for 1 to 2 minutes more, or until the onion is translucent. Slowly pour in the stock and bring to a light simmer.
  2. Stir in the tomatoes, mustard, salt, Creole seasoning, pepper, and macaroni. Bring to a boil, then cover the pot and reduce the heat to low. Cook for about 8 minutes, or until the noodles are cooked and the stock has mostly evaporated. Stir in the cheeses and top with the bacon and chives. Enjoy while it’s hot!

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