Ok, go listen to that video (it won’t be easy but you can do it. I have faith in you) then come back here.
Admit it, as stupid as that video was, it made you smile and maybe even laugh just because it IS so darn stupid.
I like cheese. Did I ever tell you that? Ok, let me rephrase so that you’ll stop rolling your eyes at me…AGAIN. Didn’t your mother ever tell you that your face would freeze that way btw? It’s not very polite either so stop it right now or no cheese. Rephrasing now. No, I did NOT get distracted again. It was YOUR fault this time! Was so! I see you there shaking your head and…ewwww… stop doing that!
Assssss I was saying before you so rudely interrupted me with your eye rolling and that other thing I hope never to see you do again, I like cheese. A lot. Cheese makes me happy. Ok, so I’m also the woman made happy by Twinkies and Cheetos. I’m easily pleased! This is a good thing. My husband doesn’t have to buy me diamonds. Just a wedge of Brie now and then or toss some sharp Cheddar my way when my mouth is open. Which isn’t as often as one would think actually. In real life, he’s lucky to get ten words a day out of me and I’m painfully shy. Stop laughing! It’s true! It’s only when writing that I’m a total
I also like bacon. Almost as much as I like cheese. On days when I’m feeling the need for salt and/or porky goodness, I may like it better. When I can find a way to mix the two, I’m in hog heaven. Or would that be cheese heaven? Oh my, now I’m confused. Ah HA! Hog heaven that is made out of cheese!! Yes, yes I am in a weird mood today. Why do you ask? I thought I was being rather mild…well for me anyway. We all know it gets worse at times.
I think it may be best for all of us if I just get to todays recipe. Whadda ya mean you agree!? I thought you came here for my fun loving ways!? Heh. That one even made ME laugh. Moving on now.
I love loaded baked potatoes, loaded mashed potatoes, loaded potato CHIPS. Fine, I love anything that is called loaded because someone thought to add cheese and bacon to it; preferably with a side of sour cream. I wanted that recently but wasn’t in a potato mood. So I played around and made loaded mac and cheese. Can we say yummy?! (admit it, you just yelled “yummy” in your head. It’s a Pavlovian sort of a reaction we humans have ) it really is good. Cheese, bacon, cheese, sour cream, bacon, cheese. Oh yeah some green onions and maybe some pasta too. Try it; you’ll like it. This makes a lot so feel free to cut it in half. But if you make it all then let it cool, you can cut it into individual servings then wrap them and freeze them. Also, this isn’t fancy. There is no making a white sauce, adding your cheese, praying that it doesn’t burn or stick. This is a basic throw together mac and cheese but very yummy and tastes good enough for company. I’ll post “fancier” more complex ones at other times. If you’re wanting fancy, go try this one; you’ll love it! French Onion Soup Mac & Cheese
Loaded Macaroni & Cheese
- 1 lb of your favorite pasta shape (I used shells)
- 1 lb bacon, cooked then crumbled (reserve about 1 tablespoon of drippings to add to the mac and cheese)
- 3 large green onions, sliced
- 1/2 cup sour cream
- 1 1/2 cups milk (maybe more if needed to get consistency you prefer)
- 1/2 cup (one stick) butter
- 1 teaspoon favorite hot sauce (optional but it adds a bit of tang)
- 1 teaspoon mustard (again optional but it helps cut the richness)
- 1 8 ounce container chive cream cheese
- 1 lb sharp cheddar, shredded
- 8 ounces monterey jack cheese, shredded
- 1/4 cup Parmesan cheese, grated
- whatever sort of cheese you prefer to top the pan and showcase all the cheesy yumminess (I used Provolone)
- Butter a 13×9 pan, preferably a glass one as metal can add off tastes. If using metal, at least line it with foil.
- Heat oven to 350 degrees.
- In a large pot, cook pasta according to package directions. Drain well, then add back to the pot. Add in the milk, butter, hot sauce, mustard and cream cheese. Over low heat, heat until cream cheese is melted, stirring constantly to prevent sticking. Add in the rest of the cheeses and the bacon and reserved bacon drippings (honest; it adds flavor and at this point, worrying about the calories is pretty silly ) and stir constantly until cheese is melted. If too thick for you, add more milk about 1/4 cup at a time.
- Pour into buttered pan. Top with a few slices of cheese. Wow; more cheese. Imagine that. Even if you’re not lactose intolerant you may want to take a box or two of Lactaid before you eat this. Hehe. Bake at 350 JUST long enough to melt and maybe lightly brown the cheese on top. If you cook too long, it will dry out. It is already cooked; this is just for melting purposes.
- Serve. Eat. Moan. The End.