Repeat after me: It is right to give thanks and praise to Velveeta Cheese. I'm sure there are some real cheeseophiles out there that would never consider Velveeta worthy of being named cheese. But for me, this stuff is heaven. Mind you, I hadn't actually had Velveeta in years but, last week, my mother brought a big 2 pound block to my house when she and my dad stayed with us during a big snow storm. I was shameless. I stole nibbles at every chance I could get. I hid it in the way back of the refrigerator so the kids would not find it. Velveeta reminds me of my childhood. My mom used to make me Velveeta grilled cheese sandwiches and Cream of Tomato soup on snow days. And here I am, all these years later, stuck inside during another snow storm. I could not resist making a batch of Velveeta macaroni and cheese for dinner. I added a nice twist with the addition of scallions, crisp bacon and buttered Panko crumbs. Velveeta rocks when it comes to melting. No fuss and no hassles with making a white sauce and adding shredded cheese. The end result is a perfectly smooth and creamy macaroni and cheese worthy of the highest praises.
2 cups elbow macaroni, cooked until tender
1 cup of cubed Velveeta cheese
1/8 cup milk
A few generous shakes of Parmesan cheese
black pepper to taste
2-3 scallions, sliced
5 pieces of cooked, crisp bacon
A handful of Panko crumbs for dusting
2 tablespoons butter
1. Cook the elbow macaroni until tender and drain. Put it back in the pot.
2. Add the cubed Velveeta cheese and stir, on medium heat until it starts melting.
3. Add the milk and stir.
4. Add a few generous shakes of Parmesan cheese and stir.
5. Add the scallions and 4 pieces of crumbled bacon and stir.
6. Add black pepper to taste.
7. Turn the macaroni and cheese mixture in to a small greased casserole dish. Dust it with the Panko crumbs, the 5th piece of crumbled bacon, another shake or two of Parmesan cheese and dot it with the butter.I added a tiny bit of milk at each corner of the casserole dish before popping it in to the oven for some extra creaminess.
8. Bake at 350 , uncovered, for 20 minutes.
