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Mac ’N’ Cheese With a Kick
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Description
This is definitely not a gourmet dish, and it is very bad for you. But this is a dish I invented as a hungry college student, and that’s how I now like my Mac ‘N’ Cheese. So if I make it once a year, so be it. The salsa con queso is what makes it different and gives it a little spicy kick. This is a non-baked, quick, made-in-a-pot Mac ‘N’ Cheese.
Ingredients
- 1 package (16 Oz. Package) Macaroni
- 1 cup (or More, As Needed) Velveeta Cheese, Cubed Into About 1" Cubes
- ⅓ jars (or More As Needed From A 16 Oz. Jar) Tostitos “Salsa Con Queso,” Medium Spicy, Which Can Be Found In The Snack Aisle Of The Supermarket, Right Among The Chips, Salsas And Dips (16 Oz. Jar)
- 1 pinch Grated Parmesan Cheese
Preparation
Cook macaroni according to the instructions on the package.
While they are cooking, cube the Velveeta cheese. Keep the rest of the cheese close by, as more may be needed.
When macaroni is done, drain but reserve about 1/4 cup of the water the pasta was cooked in.
Return the macaroni and the reserved water back into the pot. Turn the burner to the lowest setting, and add the Velveeta. Keep mixing the macaroni and the Velveeta, until all the cheese has melted. Everything should be very cheesy and sticky. Add more Velveeta, if needed.
Once Velveeta is all melted and mixed in, add 1/3 jar of salsa con queso and mix well. If the macaroni seems still too thick with Velveeta and too sticky, add a little more salsa con queso.
Sprinkle with some Parmesan cheese. Serve immediately.
Enjoy!
P.S. Oh, I do have to warn you, washing the pot afterward is a major pain in the neck, so letting the cheese dry out in the pot is not a good idea. 
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