I have talked about my growing obsession with spam in recent months. I was looking for recipes to use it in, and found suggestions for Spam Mac and Cheese - of course! That sounded awesome! But the first recipe I tried didn't turn out great. It was probably due to the fact that I used shredded Mexican cheese blend (because that's what I had on hand) to make the cheese sauce, and not the idea of a mornay type sauce itself, that caused it to fail. But I was turned off to that method.
Then I made that really delicious Chicken, Bacon, and Ranch Macaroni and Cheese with Velveeta and realized this was the way to go. Of course weird processed cheese product would go well with weird processed meat product (don't judge me)!
I was right! It came out creamy and salty and just awesome in general. Again - I wouldn't recommend making this a weekly thing, but as an occasional treat, it's delicious.
Spam Mac and Cheese
adapted from What's Cooking Love
1 tin low sodium spam, cut into cubes
3 cups water
1 1/2 tsp garlic powder
1/2 tsp dried parsley
2 cups of elbow macaroni (or other short pasta), uncooked
1/2 lb (8 oz) of Velveeta Cheese, cut into 1/2 inch cubes
1/4-1/2 cup of shredded cheddar cheese (optional)
Brown the spam in a large skillet or wide pot on medium heat, adding 1/2 tsp of garlic powder to season the meat. Once the spam is browned, drain the fat.
Then add the water, dried parsley, and remaining garlic powder to the spam, mixing well.
Bring to a boil, then stir in the macaroni and cover. Simmer on medium-low heat for 10 minutes, or until the pasta is tender.
Stir in the Velveeta and cook until melted, stirring occasionally. If the sauce is too thin, add shredded cheddar cheese until it is thick enough to your liking.
One Year Ago - Lentil Salad with Walnuts and Herbs
Two Years Ago - Lentil and Chickpea Salad with Feta and Tahini
Three Years Ago - Easter Dinner 2013
Four Years Ago - Spring Quiche
Five Years Ago - Couscous Dinners