I made a fun dish last week. I made a BLT Mac and Cheese Casserole. One thing that encouraged me to experiment was our abundance of cherry tomatoes (the tomato part of the BLT).
It fairly easy to put together and rib-sticking good. Here’s my take on BLT Mac and Cheese Casserole.
For starters, boil a pound of elbow macaroni and drain. Next, stick a pound of bacon strips in a 375 oven till brown and crispy.
Put the macaroni in a 13 x10 or slightly larger casserole dish.
Put about ¾ of a 32-oz. box of Velveeta cheese (cut into cubes), ½ stick butter and 3 C milk in a microwavable bowl and heat and stir until the cheese is melted.
Spread the cheese/milk mixture over the macaroni and stir in 2 C sharp cheddar cheese, 2 c of cherry tomatoes and 1 bag (9oz,) of blanched fresh spinach. Mix a bit, add salt and pepper, cover with foil, and bake 25 minutes. Remove the foil and cover the mac and cheese with the crumbled bacon. Pop back in the oven for 5 to 10 minutes (till browned) and dig in. It’s comfort food at its finest.
BLT Mac and Cheese
24-oz. Velveeta cut into large cubes
¼ C butter
3 C
milk
1 package (16 oz) elbow macaroni
2 C shredded sharp cheddar cheese
2 C cherry tomatoes
1 bag (9 oz) fresh spinach (blanched to reduce in volume)
S & P to taste
1lb. bacon, crisply cooked, crumbled
