An American classic. Some say the macaroni and cheese dish was invented by Thomas Jefferson, who served it in the White House in 1802. Others claim it was not invented by Jefferson but he did bring back a macaroni mold to the US from Paris. One thing is certain, the macaroni and cheese dinner was catapulted to fame in 1932 with the release of the Kraft Dinner. Kraft now sells over 1 million boxes of macaroni and cheese each DAY. But if you're looking for something a little more home-made, here is an indulgent version of my favorite comfort food.
10 oz. macaroni or ditalini
2 oz. velveeta
2 oz. cream cheese
2 oz. sour cream
2 oz. shredded cheddar
2 oz. shredded mozzarella
1/2 cup milk
3 strips bacon, chopped, cooked until slightly crisp, drained
1/2 cup petite sweet peas (optional)
salt and pepper to taste
3-4 tbsp. bread crumbs
2-3 tbsp. grated parmesan cheese
Pre-heat oven to 350 and put a medium pot of water on to boil.
Place velveeta, cream cheese, sour cream and milk in a saucepan over med-low heat. Whisk cheeses until melted. Add shredded cheddar, shredded mozzarella, bacon, peas (if using), salt, and pepper. Whisk until cheese have melted. Remove from heat.
Cook pasta according to directions until al dente.
Combine pasta and sauce in a medium casserole dish. Top with bread crumbs and parmesan cheese. Bake for 25 minutes. Enjoy!