Spicy Mac and Cheese

Need more spice in your life?

Don’t we all!

Let’s talk about my spicy mac and cheese recipe.

Oh, momma!

First the Spicy Mac and Cheese recipe, with a printable version at end of post, then the jibber jabber.

Spicy Mac and Cheese

Ingredients:

• 3 cups uncooked small elbow macaroni pasta
• 16 ounces Velveeta
• 1 14-16 ounce can of diced tomatoes with green chilies*
• 1/4-1/2 cup of milk**
• 1 cup shredded cheddar cheese
• 1/4 cup pasta water from cooked pasta
• 1.5-2 cups of crumbled Bacon Meatloaf
• 1/2 cup grated Parmesan cheese

Directions:

1. Cook pasta according to direction and drain. After boiling, but before draining, set aside 1/4 cup of the pasta water.
2. While pasta is cooking:
3. Place Velveeta and diced tomatoes with juices into a heavy gauge pan and melt on low heat. Stir constantly, to prevent scorching.
4. Once melted, add 1/4 cup of milk to mixture along with the shredded cheddar. Keep stirring until cheese is melted.
5. Add 1/4 cup of pasta water from the cooked pasta.Stir to incorporate.***
6. If the sauce is too thick, you may add another 1/4 cup of milk to thin.
7. In large bowl, combine pasta crumbled Bacon Meatloaf and cheese sauce.
8. Pour in a 13×9 buttered pan, then top with Parmesan cheese.
9. Place in a 350° oven until the Parmesan is melted.
10. Serve.

    NOTES:

    * If your family doesn’t do spicy, ala Rotel, use a can of plain diced tomatoes.

    ** Adding the milk in 1/4 cup increments will ensure your sauce isn’t too watery. We like it on the thick side, so I use a bit less.

    *** Pasta water is full of sticky carbs. When you add it to the sauce, it helps it to marry the pasta to the sauce. Then they stick together through thick and thin.

Let’s start at the beginning: Bacon Meatloaf

I am obsessed with Bacon Meatloaf.

You would be too if you would just make the dang-blasted thang.

Bacon meatloaf is essentially a bacon wrapped meatloaf. Easy!

For those of you who have: you know of what I preach.

For those of you who haven’t: MAKE IT, ALREADY!

Spicy mac n cheese starts with bacon meatloaf.

If you aren’t already aware, meatloaf leftovers are as good as the first meal, maybe even better.

The most important part of this post is to point out, other than the amazing taste explosion, is my love for leftover bacon meatloaf.

First make the Bacon Meatloaf (< click that link – then MAKE it!).

Enjoy every bite you eat.

Store leftovers in fridge for future use.

Leftover meatloaf ideas:

• The next night we might have Bacon Meatloaf Quesadillas.
• 
• Then another night we can enjoy straight up leftover meatloaf, mashed taters with bacon cream gravy (again, not trying to kill anyone here) with a veggie.
• Finally, there is just enough leftover meatloaf to crumble and throw in a mac and cheese recipe.

Meatloaf and mac and cheese…oh, my.

Four meals from one meatloaf!

That’s what I call winning.

Are ya drooling? I defy you NOT to drool!

Two Important Notes on meatloaf leftovers:

#1: If you’re gonna freeze the leftover meatloaf, you can slice and crumble what you need ahead of time and then freeze.

Makes the meals easier to put together, instead of thawing out a mammoth hunk o’meat and then trying to figure out what to make with it.

#2: When I made the Spicy Bacon Meatloaf Mac & Cheese, it made enough for that day’s meal and another day of leftovers.

The bonus?

Husband and I had plenty, even after sending a large bowl home with Nephew #4.

The meatloaf that keeps on giving!

Certainly, you can use any meatloaf recipe you love as a substitute, but do you really want to deprive yourself of a OMT’s Bacon Meatloaf?

Do you?!

OF COURSE NOT!

Mac and Cheese seasoning

I think when most younger folks think of mac and cheese they think of the boxed variety: bland and is that really cheese?!

I am here to tell them there is something better: homemade mac and cheese!

seasoning your homemade mac and cheese is as simple as adding freshly ground pepper and a dash of Himalayan pink salt.

That’s just the beginning of the mac and cheese taste revelation!

Seasonings for mac and cheese:

• fresh or dried herbs that you enjoy
• white or black freshly ground pepper
• salsa 
• straight-up cayenne pepper
• smoked paprika (a family fav)
• onion or garlic powder
• homemade roasted garlic butter

The list for spices for mac and cheese are endless and totally based on your preferences.

Get to whizzing in the kitchen’, mah babies!

* As Featured on FoodGawker!

Continue to Content

OMT's Spicy Bacon Meatloaf Mac & Cheese

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Grown-up spicy mac & cheese with bacon meatloaf crumbles.

Print

Ingredients

• 3 cups uncooked small elbow macaroni pasta
• 16 ounces Velveeta
• 1 14-16 ounce can of diced tomatoes with green chilies*
• 1/4-1/2 cup of milk**
• 1 cup shredded cheddar cheese
• 1/4 cup pasta water from cooked pasta
• 1.5-2 cups of crumbled Bacon Meatloaf
• 1/2 cup grated Parmesan cheese

Instructions

Cook pasta according to direction and drain.

After boiling, but before draining, set aside 1/4 cup of the pasta water.

While pasta is cooking:

Place Velveeta and diced tomatoes with juices into a heavy gauge pan and melt on low heat.

Stir constantly, to prevent scorching.

Once melted, add 1/4 cup of milk to mixture along with the shredded cheddar.

Keep stirring until cheese is melted.

Add 1/4 cup of pasta water from the cooked pasta.

Stir to incorporate.***

If the sauce is too thick, you may add another 1/4 cup of milk to thin.

In large bowl, combine pasta crumbled Bacon Meatloaf and cheese sauce.

Pour in a 13x9 buttered pan, then top with Parmesan cheese.

Place in a 350° oven until the Parmesan is melted.

Serve.

Notes

* If your family doesn't do spicy, use a can of plain diced tomatoes.

** Adding the milk in 1/4 cup increments will ensure your sauce isn't too watery. We like it on the thick side, so I use a bit less.

*** Pasta water is full of sticky carbs. When you add it to the sauce, it helps it to marry the pasta to the sauce. Then, they stick together through thick and thin.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Professional Box Grater, Stainless Steel with 4 Sides, Best for Parmesan Cheese, Vegetables, Ginger, XL Size, Black
• 
  Pot Holders Cotton Made Machine Washable Heat Resistant Potholder, Pot Holder, Hot Pads, Trivet for Cooking and Baking (4, Red)
• 
  Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 693Total Fat: 33gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 111mgSodium: 4851mgCarbohydrates: 64gFiber: 2gSugar: 7gProtein: 39g

Nutrition information isn’t always accurate

Original post: January 14, 2019 ~ Updated Post: February 22, 2023

Tired of searching for a popular OMT! recipe?

Rest yer weary fingers.

Except to click on the image.

You still have enough strength for that.

COME ON!

YOU CAN DO IT!

If you enjoyed this recipe post, here are a few more you might like:

Spicy Pretzels

These are easy to make. Eat ’em, gift ’em, hoard ’em! Seriously good eats.

Cheeseball Recipe

I don’t know why, but some folks think making a homemade cheeseball is difficult.

It’s not!

Try this one and see. Very customizable and delicious.

Cornfritter Casserole

This cornfritter casserole is a perfect side for bacon meatloaf. 

It’s light and full of corny goodness.

Thank you for coming and spending your valuable time here at OMT!

So many yum recipes, so little time. 

I suggest you start with the bacon wrapped meatloaf and use some leftovers for the Spicy Mac and Cheese.

Happy eating, y’all!

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