. 1 Large box of jumbo elbow macaroni
. 1/2 package of bacon, cut into 1 inch pieces
(1 can of "Rotel" diced tomatoes with chilies
. 1 small onion, diced
. 3 celery stalks, diced
. 1 medium brick of "Velveeta" cut into one inch blocks
. 1 jalenpeno pepper, chopped (Optional)
Preheat oven to 375 deg. F.
Cook the macaroni per the instructions on the box. While the macaroni is cooking, cook the bacon until crisp in a large skillet. Be careful not to burn
the grease. Spoon out the bacon pieces onto a plate and allow to drain on a paper towel. Add the chopped onions, celery, and jalapeno to the grease left in the pan and saute for about 5 minutes or until the onion becomes translucent. (Again the jalapeno is optional,) adding this extra jalapeno will create a very spicy dish. Add the "Rotel" tomatoes to the celery and onions and let simmer for another 5 minutes
or so. Once the macaroni is cooked, drain, rinse and place in a large baking dish. Pour the onion, celery, and tomato mixture over the noodles and fold together until evenly distributed. Then add the bacon pieces and fold them in
until evenly distributed. Taking care to get the cheese in every nook and cranny push the chunks into the casserole.
I just use my fingers but if the mixture is too hot pushing it
in with a spoon or the like works too. Once you have all the cheese pushed in bake uncovered for 25 minutes or until the cheese is thoroughly melted.
[