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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

  • 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