The following is a guest post from Heidi of WithaZ.net Guest posting is a new feature here at the Home-Ec 101 community and I hope that all of you are welcoming to those who have volunteered their time and energy with their contributions. I am deeply grateful.
Heidi sayz:
Oven-Baked Macaroni and Cheese
This is our Go-To Comfort Food!
Layer the following into a large glass lasagna pan (approx 10″ x 15″):
- 16 oz Corkscrew Macaroni, cooked. I drizzled my pasta with a few Tablespoons of Grapeseed Oil, after I put it in the baking dish. As an alternative, I’ve used Olive Oil, butter, and ::gasp:: Bacon Fat. Don’t be a hater!
- 4 slices thick-cut bacon, cut up, cooked crispy.
- 1 – 7 oz can Fire Roasted Mild Chilies.
- 8 oz Monterrey Jack Cheese, grated.
- 8 oz Mild Cheddar Cheese, grated.
Sprinkle 1/4 teaspoon Restaurant Ground Black Pepper, across the top.
Push ingredients down, mixing slightly. You can, also, mix the above, altogether, in a big bowl and pour into the pan, but I would rather not have to wash the bowl.
Top with 4 oz mild cheddar cheese, grated.
Pour milk, into the pan, until it comes about half way up the pan. I measured about 5 cups. (I used Whole Milk.)
Topping:
Melt 1/4 cup butter and mix in one sleeve of crushed Saltine Crackers.
Sprinkle over the top.
Bake, covered, for 40-45 minutes, at 375 degrees, until the cheese has melted and its hot and bubbly. Remove cover and bake 5 more minutes.
This recipe can be adapted to your own preferences, and/or to use up leftovers you may have, on hand.
You can use any pasta. We prefer a “meatier” thicker pasta, for this dish.
Instead of Bacon, you can use:
- Chopped Cooked Ham
- Ground Sausage
- Ground Pork or Beef
- Rotisserie Chicken
- Canned Tuna
- Shredded Beef
- Taco flavored Meat
Instead of Fire Roasted Mild Green Chilies, you could use:
- Roasted Red Peppers
- Sauteed Mushrooms
- Sauteed Leeks
- Sauteed Zucchini or Yellow Squash
- Sliced Scallions
- Chopped Cilantro
You can, also, use any combination of cheese, that is your favorite. We are especially fond of grated Smoked Gouda, in place of half of the cheese.
Heidi is a Cali-Girl transplanted to the LowCountry of South Carolina. You can find her “Kitchen Miracles” and disasters at FromTheCheapSeatz.com.
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Heidi, no fair! Now I’m hungry after reading this and looking at the gorgeous pictures. It looks delicious!
Thank you. We had a lot of fun making it.
YUM! those are gorgeous pics! I love playing around with mac and cheese and bacon fat.. it is AWESOME
Oooh haa haa Bacon! I, often, forget to use my stored bacon fat. I must fix that. Thank you for your comment.