Super Cheesy Baked Macaroni and Cheese

There are sometimes where all you want is something hearty, good for the cold weather and not particularly good for you. One of my favourite comfort foods has to be macaroni and cheese. I don’t have it too often since I shouldn’t really be eating dairy and my husband certainly can’t handle the lactose, but once in a while I make a little bit for myself.

This recipe is full of not-that-great-for-you cheese and topped with chips, bacon and butter, but there is no doubt that this recipe is one of the most tasty macaroni and cheese dishes I’ve ever had.

Super Cheesy Baked Macaroni and Cheese

 

Author: Devan McGuinness

Recipe type: Dinner, pasta dish

Cuisine: gluten free

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

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Ingredients

• 1 package of corn elbow noodles
• 1.5 cups Velveeta cheese (cut into ½-inch cubes)
• ⅓ cup of milk
• ½ sweet onion, finely diced
• ¼ cup bacon bits
• 3 tablespoons butter
• 1 cup crushed gluten free nacho chips (cheese flavor)
• 1 cup shredded cheddar cheese
• salt and pepper to taste
• sprinkle of parmesean cheese

Instructions

1. Cook elbow pasta to directions on package, drain and put back in the pot
2. Preheat oven to 350 degrees F
3. Stir in Velveeta cheese, onion and milk into the pasta until well blended and cheese is melted. Add salt and pepper to your taste
4. Pour cheesy pasta into an oven-safe cookware, top with crushed chips, bacon bits, cheddar cheese, parmesean cheese and butter
5. Place in oven and bake for 30-40 minutes

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Enjoy!