Macaroni & Cheese

This post is dedicated to our 1st friend we made in San Antonio, Eddie, and one of Daniel's best friends Mr. Rejjie Kush himself. They are my biggest mac n cheese fans, and for that I love them even more :)


So, after you guys make this be prepared to make for every holiday party, or pot luck you are invited to, seriously, its so good, creamy, and just down right bad for your health, but what delicious food isn't? I've been making this mac n cheese for about 3-4 years now, and I'm pretty sure I always gave everyone the recipe wrong, because I eyeballed everything, but today I measured everything for the blog's sake, so here is what you guys will need.

1 bag or box of  Cavatappi pasta ( Cork Screw ) see picture above
1 2/3 cup of Milk
1 1/2 cup of Shredded Cheddar Cheese
16 oz of Velveeta, cut in cubes ( if you're lucky enough to live in the great state of Texas, buy HEB brand, trust me) This is obviously sarcasm, but really HEB Velveeta cheese is so much better.
3 tablespoons of butter
1 pack of Bacon
1 packet of Ritz Crackers
1 teaspoon of flour
Black Pepper


Start with heating your oven to 350 degrees, and laying out your bacon on a cooking sheet, layered with foil. Bake the bacon for 15 minutes, 15 minutes later it will look semi-raw, but you want it to look this way, you will finish cooking it later.

While your bacon is cooking, you can also boil your pasta, and start crumbling the pack of ritz crackers, I crumble as small as I can with my hands, you can obviously do this faster with a food processor, but you get benefits from doing it by hand, you will have theee softest hands, hmmm I wonder if ritz crackers will gave my face the same soft skin benefits, will try making a scrub, and let you guys know..., bottom line crumble by hand. Once that is done, and you've realized how soft you're hands are now, you can begin the cheese.

Melt Butter, and throw in your teaspoon of flour, and stir together until it looks like the picture above.

Add milk, and pepper, keep whisking until milk starts boiling, you don't want to add the cheese to cold milk.

So this is where the goodness begins, add the cubes of Velveeta Cheese, and whisk away, until there are no lumps of cheese. You want to have your heat set up at low-medium, the cheese will start burning and stick to your pot if you have the heat to high and are not whisking enough. 

Add your shredded cheddar cheese to the pot, and keep whisking, it will melt fast, you will know your cheese is ready when it falls from your whisk with no lumps, if there is lumps, then obviously keep stirring :) its a good arm workout..haha

Toss in your cooked, drained pasta into the cheese, and stir together, try making sure each pasta is covered with cheese

Look at this deliciousness!

now that the pasta is covered in cheese, you can pour the pasta into a casserole & pour your crumbled crackers over the top of the mac n cheese.

 In the midst of making the cheese, and covering the pasta in the cheese, you can chop your bacon into small bits and pour the bacon over the now cracker topped pasta

See how the bacon looks not fully cooked, this is fine! Because we are putting it back into the oven for 15-20 minutes at the same 350 degrees. 

and here is the final product, Oh my YUM, I really hope anyone who reads this will never make boxed mac n cheese again, because 1. its gross, and 2. this is easy, and soo good. 

-Gloria

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