Need more spice in your life?
Don’t we all!
Let’s talk about my spicy bacon meatloaf mac & cheese.
I’ll start at the beginning: I am obsessed with Bacon Meatloaf.
You would be too if you would just make the dang-blasted thang.
For those of you who have: you know of what I preach.
For those of you who haven’t: MAKE IT, ALREADY!
The most important part of this post is to point out, other than the amazing taste explosion, is my love for leftover bacon meatloaf.
This is a how it usually goes down: I make the Bacon Meatloaf (see link above – then MAKE it!).
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.
That’s what I call winning.
Are ya drooling? I defy you NOT to drool!
Two Important Notes:
#1: If you’re gonna freeze the leftovers, 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.
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?
OF COURSE NOT!
Get to whizzing in the kitchen’, mah babies!
* As Featured on FoodGawker!
- 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
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.
* 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.
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.
YOU CAN DO IT!