Alchemy | BlamCo Mac & Cheese

BlamCo Mac & Cheese, aka, how to make gourmet macaroni and cheese when you can only use non-perishable pantry items… because this isn’t the Pre-War times anymore, so who has fresh, non-irradiated food, anyway?

Inspired by | Fallout: New Vegas


One serving feeds four people.
Yields1 Serving
Cook Time35 minsTotal Time35 mins

Ingredients

 1 lb elbow macaroni noodles
 6 oz Velveeta Cheese Packets
 14 oz can of diced tomatoes
 5 oz can of evaporated milk
 ½ cup bread crumbs
 ½ tsp basil, parsely, and garlic powder

Directions

1

Bring a pot of purified water to a boil. Dirty water may be a more true wastelander feel, but this is gourmet. Keep it classy.

2

Pour the macaroni noodles into the boiling water, stirring occasionally to keep the noodles from sticking. Cook until the noodles are al dente, about ten minutes. Strain the noodles in a colander.

3

In a large mixing bowl, combine the cooked macaroni noodles, Velveeta cheese sauce, evaporated milk, and spices, reserving a pinch of each spice for the bread crumb topping. Stir until the noodles are completely coated and the spices are well combined.

4

Preheat your oven to 350 degrees. In a 9" glass baking dish, spoon out half of the macaroni mixture. Spread on an even layer of the canned diced tomatoes, followed by the remaining macaroni mixture. Bake uncovered for 20 minutes.

Don't have an oven in your settlement? Uhhh. How handy are you with that flamethrower you've got there?

5

Top with the breadcrumbs and the reserved spices, and place back into the oven for another five minutes, until the breadcrumbs have lightly browned. Serve warm! Perfect for sharing with your favorite companions.

Ingredients

 1 lb elbow macaroni noodles
 6 oz Velveeta Cheese Packets
 14 oz can of diced tomatoes
 5 oz can of evaporated milk
 ½ cup bread crumbs
 ½ tsp basil, parsely, and garlic powder

Directions

1

Bring a pot of purified water to a boil. Dirty water may be a more true wastelander feel, but this is gourmet. Keep it classy.

2

Pour the macaroni noodles into the boiling water, stirring occasionally to keep the noodles from sticking. Cook until the noodles are al dente, about ten minutes. Strain the noodles in a colander.

3

In a large mixing bowl, combine the cooked macaroni noodles, Velveeta cheese sauce, evaporated milk, and spices, reserving a pinch of each spice for the bread crumb topping. Stir until the noodles are completely coated and the spices are well combined.

4

Preheat your oven to 350 degrees. In a 9" glass baking dish, spoon out half of the macaroni mixture. Spread on an even layer of the canned diced tomatoes, followed by the remaining macaroni mixture. Bake uncovered for 20 minutes.

Don't have an oven in your settlement? Uhhh. How handy are you with that flamethrower you've got there?

5

Top with the breadcrumbs and the reserved spices, and place back into the oven for another five minutes, until the breadcrumbs have lightly browned. Serve warm! Perfect for sharing with your favorite companions.

BlamCo Mac & Cheese

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