A yummy recipe for yet another way to make macaroni and cheese. For me, it's the bacon that really makes this dish, but then again, bacon makes everything better!
Bacon Macaroni and Cheese
1 lb. pasta (elbow macaroni, rotini, or shells)
1 lb. Velveeta, cubed
2 cups tomato juice
1 lb. bacon, diced and partially cooked and drained
In a large pot, cook the pasta to package directions in salted boiling water, just a minute or two less than needed. You want it slightly undercooked. Drain. Set the colander aside to let the pasta drain. In the same large pot, combine the tomato juice and Velveeta and cook over medium high heat until the Velveeta is melted. Stir in the drained pasta and stir to mix well. Pour into a greased 9x13 pan. Sprinkle the partially cooked bacon evenly over top. Bake @ 350* F for 30 minutes, until the bacon is done. Serve and enjoy with a big serving of broccoli on the side!
Makes about 8 servings.
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