Kate Oliver

Cinco de Cheesy

Kate Oliver

Okay, I know it’s Cinco de Mayo and everyone is celebrating with delicious Mexican eatery and Tequila. I mean Margaritas. No, I mean TEQUILA! 

I, on the other hand, preferred a comfy bowl of creamy shells Truffle Mac and Cheese, with bacon. f course.  I am pretty sure I was trying to one up my husband on cooking (we’ve been having turf wars for the kitchen). I’m no sure how many servings this makes, but I would say 6-8 1 cup servings (or more). I normally don’t use salt, but lawry’s seasoning is always a good alternate. I did cook the shells in Himalayan Pink Salt. 

So, here’s my recipe: 

Creamy Truffle Mac & Cheese

  1. 2 Boxes of Medium shells, cooked (reserve 1/2 cup pasta water)
  2. 1 block of Velveeta Cheese (i used 1/2) , cut into squares
  3. 6-8 Slices of bacon, diced & cooked
  4. 1/2 cup cheddar cheese (or Mexican 3 Cheese) 
  5. Lawry’s Seasoning Salt (3-4 shakes)
  6. 2 oz truffle oil

In a large stock pot, warm pasta water over medium heat and add velveeta squares. Turn heat to low and stir until fully melted.

Pour Truffle Oil and mix, then add cooked pasta shells. Toss shells until fully covered in sauce. Shake Lawry’s seasoning and toss. Add 1/2c (or more) cheese and toss to melt cheese. Add cooked bacon bits and toss. 

Scoop the deliciousness into a bowl and enjoy. 

You can make this anytime, obviously.  

Creamy Truffle Bacon Mac & Cheese

Creamy Truffle Bacon Mac & Cheese