Deluxe Macaroni & Cheese

Everyone has a recipe that reminds them of growing up. For me, it's Deluxe Macaroni & Cheese. This is my great-grandmother's recipe, and it is a staple in my family for every major holiday. This Easter we didn't get to go to Texas, but this dish brought me a little closer to home. Nobody makes it quite like Nana, but I give it my best shot and Parker loves it. Parker's parents were in town a couple of weeks ago and we were talking about what we would want our last meal on Earth to be. Without hesitation, I said Deluxe Mac & Cheese. It's that good!

Ingredients:

12 oz. package elbow macaroni
2 T butter
1 lb Velveeta cheese
1 1/2 cups milk
8 slices of bacon, fried crispy and crumbled
1/4 cup chopped green bell pepper
4 oz jar diced pimentos in liquid
7.3 oz can mushrooms in liquid
1/4 t paprika
1/4 t Tabasco sauce
1/2 t black pepper
Large block extra sharp cheddar cheese, grated


Directions:

1. Preheat oven to 350 and grease a 9x13 casserole dish.
2. Cook macaroni and drain. Pour macaroni into greased casserole dish along with butter. Stir butter into pasta until melted.
3. In the top of a double boiler or a medium pot over medium heat, combine Velveeta cheese and milk. Cook until cheese melts. Be sure to stir continuously so cheese does not burn.
4. One cheese melts, add pimentos, mushrooms, bell pepper, bacon, and spices. The sauce will thin. Pour mixture over macaroni and top with grated cheese. Okay yall, the grated cheese. Yes you can just buy pre-shredded cheddar cheese. No, it's not the same. I am all about short cuts, but not with this recipe. Part of it is nostalgia because growing up I would help Nana make this recipe, and it was usually my job to grate the cheese. It brings back those childhood memories and gives me the warm fuzzies, but it really is better. This is an involved recipe anyway, so spend an extra 3 minutes and grate some cheese. :)
5. Bake for about 30 minutes or until cheese is bubbly. Serve and enjoy!