Well, I haven’t had Macaroni and Cheese for a while. I found a box of my favorite in the cupboard and boiled the water. When the water was good-n-ready, I put the shells in and came back to continue playing CivIII. Well, 12 or so minutes later, I found that everything was ready for my late night snack!
I cut the foil of the Velveeta cheese pack and mixed it in. Lo! I had another Velveeta Mac and cheese pack in the back!!! Well being a lover of all things cheesy and not one to argue with myself I tossed all of the uncooked shells from the new box and added the Velveeta packet to my pot 'o shells that were on the stove.
With a few drops of hot sauce, a bit 'o salt and pepper…I’m eating the best Macaroni and Cheese ever made! Double-cheese Mac-n-cheese! I’m in heaven!
1 Box of Kraft Mac and Cheese + all of the stuff you need to make it
1 Small block of cheddar cheese
1/2 package of Oscar Meyer bacon*
Cook bacon, crumble it into small pieces and set aside. Grate entire block of cheese. Make Kraft Mac and Cheese according to directions except use only a small splash of milk. Put back on burner and turn on flame to medium heat. Mix in cheese and bacon and stir until cheese is melted. Serve. Enjoy.
*Medium sized can of tuna or chicken can be subsituted for the bacon.
I generally nuke my macaroni, and just toss in the frozen sausage in with it. The sausage gets cooked at the same time the noodles are done, the noodles absorb some of the flavor/spice from the sausage, and the grease from the sausage gets drained away with the water. Cheese (Velveeta if I’m making it from scratch, whatever came with the box elsewise) gets put onto the hot noodley goodness, and there we go.
It’s a perfect combination. The mellowness of the cheese, the spicy tang of the sausage…
Damn. I’m at work for another half hour, and no way to make some here.
<< The truth is out there. It’s just not indexed very well. >>
I'm going to have to try the spicy sausage tip, that sounds pretty damn good!
Also, now that I think about what P_T_ said, I don’t think there’s a single off the shelf food that I don’t doctor up in some way. Everything from Campbells soup to TV Dinners get changed in some fashion before it’s eaten. Heck, I even change delivery pizza!
-K
Double Velveeta - single mac… [Homer]Ahhhhhhhhhhh[/h]
I usually have the regular Kraft® with added american, cheddar and parmesan cheeses. Plus dehydrated onions and LOTS of paprika. Pure cheesey goodness!
Man! That sounds good too! Now that I think about it, I like everything with a bit of pepperocini peppers. I haven’t tried them in Double-Cheesy Mac-n-Cheese, but I’m going to now.
Boil macaroni noodles to desired state (I like mine al dente) and drain
Add desired amount of cubed Velveeta (the more the better) to the hot noodles
Toss in some sliced mushrooms
Add one can of tuna (drain the water)
A bit of garlic and some salt and pepper and. . .
Voila!
Sometimes I’ll even toss in some peas if I’m feeling fancy (and there are some left over in the 'fridge).
No kidding. How come there isn’t some sort of recipe book out about spicing up macaroni & cheese for us non-creative folks? Should we be left out of the fun just because we lack the innovation to see two seemingly unrelated processed foods and wonder, “Maybe I should put them together?” Someone needs to get to work on this, ASAP.
