I love Velveeta & Rotel. it's probably one of the best (and worst for you) chip dips in the world. but who cares about trans fat & calories- not i.
the husband makes it practically every sunday so he can consume an un-Godly amount while watching football. it's actually a little disturbing, but i can't judge- because if i wasn't concerned about my un-born child coming out with a 3rd eye, i'd probably do the same.
anyway- this past sunday he only ate like 1/3 of it (shocking)- so to use it up i decided to make a pasta dish. i wanted something i could freeze for a few meals this week.
well- i deem it a success. i made enough for 4 freezer meals & 1 bowl that he ate that night:
Velveeta & Rotel Pasta Bake
1lb block Velveeta Cheese
1 10 oz can Rotel Tomatoes & Green Chilis
1 lb pasta
6-8 slices of cooked bacon
Directions:
Pre-heat oven to 375º
make the Velveeta Cheese dip according to directions: Kraft Directions
eat some- with chips- it's good!
cook pasta according to directions- drain
mix the pasta & the cheese dip together (in the pot)
grease individual casserole dishes or 1 big casserole dish. fill with the pasta mix:
crumble up the cooked bacon & top off the pasta.
bake @ 375º for about 15 min.
remove- let rest for about 5 minutes & enjoy!
or- be time savvvy & cap off the individual casserole dishes & pop them in the freezer.
you can re-heat (bake) directly from the freezer or take out the morning of & re-heat that night (oven or microwave)
these work great for me. i'll take one out the night before & toss it in the husband's lunch for the next day. it's all baked so he can pop it in the microwave for 2 minutes & call it a day.
Enjoy!
