Blue Cheese Mac and Cheese

I know, it’s pretty much a bunch of really high cholesterol, pre-packaged food thrown together. But since it’s also just about the most delicious thing I’ve ever eaten in my life, I’m putting it online. Here’s how you make it:

Chop the onion and saute it until it just starts to cook. You want just a little of the onion crunch and original flavor to stay intact. Set aside.

Cook the full package of bacon. (I usually cook mine all at once in the oven while I’m chopping and cooking the onion. That way I don’t have to flip it or deal with the greasy mess.) After I sample a piece or two of bacon, I let it cool and crumble it up while I’m letting the water boil and the pasta cook.

Follow the instructions on the box for the mac and cheese. Remember, you want the deluxe box of macaroni and cheese. So, get the Velveeta kind of cheese, but choose the macaroni noodles, not the shells. You’ll understand why after you make it. The macaroni allows for even coverage of blue cheese. It’s divine.

Once the mac and cheese has been cooked, drained and made according to the directions on the box, dump in the half-sauted onions, the crumbled bacon and a small container (5 oz.) of blue cheese crumbles. (If you had a block of blue cheese and wanted to cut/crumble it yourself, you just knock yourself out. I go the lazy way and buy it pre-crumbled.)

At this point, I put it back on the stove and stir it over the heat just long enough to heat it through and let the blue cheese start to get melty. And then I eat way too much of it and consider myself a lucky woman to have such a yummy thing for dinner.

In reality, what you’re supposed to do is put it in a 9×13 casserole dish and put buttered bread crumbs over the top and put it in a 350F oven long enough to toast the crumb crust. But I prefer it naked, sans crumb crust. Mostly because I want to eat it as soon as I can. Also, I feel that the crumb crust dries it out a little. But you can definitely try it both ways and make up your own mind.