The other day I posted a recipe for Adult Mac and Cheese where I alluded to using Velveeta, only sometimes. If you feel like living on the edge you must try this one. My sister in-law Erin (professional chef extraordinaire) reminded me of a dish she brought to a 4th of July block party at my house. A huge success, the platter was totally demolished and dubbed best recipe of the night! Now that I’m on a mac and cheese bender I decided to try it myself. I added some bacon and crumbled potato chips as garish, just incase it was too healthy. Let me just warn you, this is not low-calorie. (the good stuff never is) If you don’t absolutely love this recipe I will personally come take your pots and pans from your home! Yes I am fully aware of the actual ingredients of Velveeta. I have two family members that worked for Kraft. In truth I don’t think there is anything resembling cheese in that product. But as I say with all bad stuff, don’t eat it for every meal, geeez! Hey I can’t help it, I have old school runnin’ think in my veins.
Mac and Cheese with a splash of Velveeta and Bacon
INGREDIENTS
1 Tablespoon Vegetable Oil
1 lb Elbow Macaroni
1/4 lb cooked bacon, chopped
8 Tablespoons (1 stick) plus 1 Tablespoon Butter
1/2 Cup (2 ounces) Shredded Muenster Cheese
1/2 Cup (2 ounces) Shredded Mild Cheddar Cheese
1/2 Cup (2 ounces) Shredded Sharp Cheddar Cheese
1/2 Cup (2 ounces) Shredded Monterey Jack
2 Cups Half-And-Half
1 Cup (8 ounces) Velveeta , cut into small cubes
2 Large Eggs , lightly beaten
pinch of salt
pinch of ground mustard seed
pinch of paprika
1/8 tsp Freshly Ground Black Pepper
2-small bags of potato chips, crumbled for garnish
DIRECTIONS:
Serves 8
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Mix in the spices and cooked bacon. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
4. Bake until it’s bubbling around the edges, about 35 minutes. Serve hot and garnish with crumbled potato chips.
Adapted from the Patti Labelle cookbook “Recipes for the Good Life”.
