Spicy Mac n Cheese

Last night I was craving some nachos so I cut up some lettuce, tomatoes, onions, and olives, browned hamburger, and made some nacho cheese.  Now the term “nacho cheese” can mean many things.  Some people just love that nasty, thick yellow stuff that comes in a can.  It has its place, but it’s not that good in the grand scheme of things.  Some people like it spicy, others mild.  The one thing to remember is no matter what your opinion is of processed cheese, it certainly melts well and is consistent.

I don’t have exact recipes for many things I regularly prepare.  I say this because I don’t really have measurements for some things.  I just add a little until it looks or tastes right.  Here’s what I did for my nacho cheese last night.

  • 1 box Velveeta
  • 2 cans Rotel
  • dried, minced garlic
  • ground coriander
  • chili powder
  • dried ground habanero
  • dried ground hatch
  • dried ground cayenne
  • oregano
  • crushed red peppers
  • Phoenix Death Sauce

This makes a pretty decent pot of cheese.  If you leave the water in with the rotel, it thins the cheese out a bit and it doesn’t congeal into a block of “velveeta” again after it has cooled.  The “death sauce” added a little liquid as well.  Whenever  I have left over cheese I often combine it with something else.  This afternoon I added it to some mac n cheese.  Here’s what I threw together today.

  • 1 double-box of Kraft Mac n cheese
  • 3 tsp butter
  • 3/4 cup milk
  • @ 1 cup nacho cheese (I’m guesstimating here)
  • 1 can tuna packed in water
  • small handful of chopped onions.

It turned out pretty well.  Just enough spice for me.  What do you do with your left overs?  One of the first ways I started experimenting with food was to modify mac n cheese and hamburger helper meals.

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