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Ingredients:
2 lbs macaroni
1 ½ lbs Dearborn Brand sliced bacon – diced ¼ inch (uncooked)
1 lb velveeta
1.5 lbs sharp cheese
½ lb marble longhorn
1 ½ cups chopped onions
2 ½ cups milk
½ lb margarine
2 tsp pepper
2 tsp salt
Directions:
- Dice 1 ½ lbs of Dearborn Brand sliced bacon and cook separately – then:
- In a large pot, bring 2 gallons of water to a rolling boil – add macaroni – boil for 7 min or until tender
- Drain and rinse with cold water – let set until cooked macaroni is no longer wet
- Grate all cheese – keep half of longhorn for top
- In a large pot, melt margarine – add onions and cook until opaque
- Add milk
- Put margarine, onions and milk into a double boiler and warm
- When warm, add all cheese and cook until mixture is melted
- Stir in salt & pepper
- Pour cheese mixture over macaroni – stir until all mac is coated
- Add diced & cooked Dearborn Brand sliced bacon
- Pour into shallow chaffing pan that has been sprayed with oil
- Sprinkle remaining longhorn on top and bake at 350 for 60 min
