Someone recently asked for dishes to serve 18 to 20 people. The recipe below is not a “gourmet dish” but is “just plain good eating” and is very easy to make. Kevin or Jane would probably make the macaroni from scratch, but I go for the easy way on this dish. You cam easily double or triple the recipe. It makes a good side dish and is a bit different then some traditional sides (beans, cole slaw, potato salad, etc).
Enjoy,
Ray
Macaroni & Cheese with Bacon
1 package Kraft macaroni – large size
1/2 cup chopped onion
1 14.5 oz can recipe ready tomatoes – undrained
1/4 cup milk
6 to 8 slices of bacon
oil
Heat broiler to high.
Cook macaroni per package directions.
While macaroni is cooking, saute onions in oil until tender.
Add tomatoes to pan with onion and heat until warm.
After macaroni cooks, drain and add packaged cheese and mix well.
Add onions and tomatoes to the macaroni and stir. Add the milk last and mix well.
Pour into a casserole dish, cover with bacon slices, and broil under high heat until bacon is done. You will have to watch closely and turn the bacon at least once.
Serve with salt and pepper to taste.
Serves 6 to 8.
Enjoy,
Ray
Macaroni & Cheese with Bacon
1 package Kraft macaroni – large size
1/2 cup chopped onion
1 14.5 oz can recipe ready tomatoes – undrained
1/4 cup milk
6 to 8 slices of bacon
oil
Heat broiler to high.
Cook macaroni per package directions.
While macaroni is cooking, saute onions in oil until tender.
Add tomatoes to pan with onion and heat until warm.
After macaroni cooks, drain and add packaged cheese and mix well.
Add onions and tomatoes to the macaroni and stir. Add the milk last and mix well.
Pour into a casserole dish, cover with bacon slices, and broil under high heat until bacon is done. You will have to watch closely and turn the bacon at least once.
Serve with salt and pepper to taste.
Serves 6 to 8.