Charm Up Your Basic Mac And Cheese With Bacon And Monterey Jack
0 Comment
Argo cornstarch, bacon macaroni and cheese, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, ground beef, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I usually serve this dish whenever I don’t have too much of a time to make something. My kids love this, as well as my husband. That’s what’s most important to me. I revamp this sometimes and use ham instead of bacon. I even use chicken strips sometimes or turkey. I still follow the full recipe though and it always tastes great.
Pair this off with salad, vegetables, or your favorite crusty bread and you have a full show! Don’t forget to make dessert for after dinner 🙂
Ingredients
1 box Barilla Medium Shells Pasta
5 Slices Hormel Bacon, Chopped
½ lb. Tyson Ground Beef (optional. I didn’t use it.)
2 cups Chopped Velveeta
½ cup + ¼ cup Borden Heavy Cream, Divided
2 cups Shredded Monterey Jack Cheese, Divided
Instructions
Preheat oven to 375 F.
Boil pasta in a large stockpot with liberally salty water. Meanwhile, chop and fry the bacon over medium heat in a skillet. When the bacon is almost all crispy, crumble the ground beef (if using) over the bacon and fry it until cooked through. There’s no need to season the ground beef, because it’s being fried in the bacon.
Drain the pasta and pour it back into the stock pot. Use a slotted spoon to transfer the bacon and ground beef to the pot. Add the Velveeta and ½ cup heavy cream. Use a large wooden spoon to mix it all together until the cheese is mostly incorporated.
Pour half the pasta into a casserole dish. Top with 1 cup Monterey Jack cheese. Pour remaining half of the pasta into the dish. Top with remaining cheese. Pour ¼ cup heavy cream over the entire dish.
Bake for 25-30 minutes or until golden brown. Serve immediately.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Serve with a side dish of vegetables, bread, or fresh garden salad.
