Blue Cheese Mac and Cheese
- 1 box Deluxe Mac And Cheese (Uses Velveeta, Not Powdered Cheese)
- 1 package Bacon, Cooked (Give Or Take The Few Slices That Get Eaten After They Cook In The Oven)
- 1 whole Red Onion (on The Small Side), Chopped
- 5 ounces, weight Blue Cheese Crumbles
- I know, its pretty much a bunch of really high cholesterol, pre-packaged food thrown together.
- But since its also just about the most delicious thing Ive ever eaten in my life, Im putting it online.
- Heres how you make it:
- Chop the onion and saute it until it just starts to cook.
- You want just a little of the onion crunch and original flavor to stay intact.
- Set aside.
- Cook the full package of bacon.
- (I usually cook mine all at once in the oven while Im chopping and cooking the onion.
- That way I dont have to flip it or deal with the greasy mess.)
- After I sample a piece or two of bacon, I let it cool and crumble it up while Im letting the water boil and the pasta cook.
- Follow the instructions on the box for the mac and cheese.
- Remember, you want the deluxe box of macaroni and cheese.
- So, get the Velveeta kind of cheese, but choose the macaroni noodles, not the shells.
- Youll understand why after you make it.
- The macaroni allows for even coverage of blue cheese.
- Its divine.
- Once the mac and cheese has been cooked, drained and made according to the directions on the box, dump in the half-sauted onions, the crumbled bacon and a small container (5 oz.)
- of blue cheese crumbles.
- (If you had a block of blue cheese and wanted to cut/crumble it yourself, you just knock yourself out.
- I go the lazy way and buy it pre-crumbled.)
- At this point, I put it back on the stove and stir it over the heat just long enough to heat it through and let the blue cheese start to get melty.
- And then I eat way too much of it and consider myself a lucky woman to have such a yummy thing for dinner.
- In reality, what youre supposed to do is put it in a 9x13 casserole dish and put buttered bread crumbs over the top and put it in a 350F oven long enough to toast the crumb crust.
- But I prefer it naked, sans crumb crust.
- Mostly because I want to eat it as soon as I can.
- Also, I feel that the crumb crust dries it out a little.
- But you can definitely try it both ways and make up your own mind.
deluxe, bacon, red onion, crumbles
Taken from tastykitchen.com/recipes/main-courses/blue-cheese-mac-and-cheese/ (may not work)