baked macaroni
A not so healthy side dish that my family loves. Cubed ham can be substituted for the bacon & leftovers are even better the next day. If you are on a time crunch you can microwave and put under the broiler to make cheese golden.
prep time
cook time
method
Bake
yield
Ingredients
- 1 box elbow macaroni, cooked & drained (16 oz)
- 1 can original rotel tomatoes, drained
- 1 can diced tomatoes
- 1 can cream of chicken soup
- 1/2 can milk
- 1 1/2 pounds extra sharp cheddar cheese, grated & divided
- 1/2 pound bacon, cooked and crumbled
- 4 ounces velveeta cheese, cubed
How To Make baked macaroni
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Step 1Preheat oven to 350.
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Step 2Mix cream of chicken soup, milk and velveeta in a sauce pan on low-medium heat. Stir until velveeta is melted.
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Step 3Add tomatoes and drained rotel.
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Step 4In a large mixing bowl, mix cooked macaroni with 1 pound of the grated cheddar and crumbled bacon. Add soup mixture and stir just to blend.
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Step 5Pour macaroni mixture into a baking dish. Cover with remaining grated cheese.
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Step 6Bake until cheese is melted and golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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