Kraft Dinner, Dressed with Bacon Chili
Macaroni and cheese, or Kraft Dinner in the parlance of our Northern neighbors, is bright yellow comfort food. As a child KD, frankly, alarmed me. I found the yellow, curvy pasta too closely resembled an artist’s rendition of ringlet hair. Amazing how thrift can trump fear, as I frequently ate box of the yellow stuff for dinner during my college years and it would not set me back but a quarter. Fast forward a few years and I’ll eat Kraft Dinner with the kids, only I’ll frequently protect my eyes from the screaming yellow glow by hiding the pasta under some rich chili. Today’s offering is a bacon chili, as nothing goes better with fatty, salty food like more fatty, salty food.
Kraft Dinner- prepared according to package directions
Add the following to a pan:
½ pound ground beef, cooked and drained
1 C tomato sauce
1 ½ Oz fully cooked, real bacon bits
2 t sugar
2 t chili powder
½ t Penzey’s mural of flavor
½ t garlic powder
1 t Penzey’s Northwood’s seasoning
Simmer for 20 minutes.
Serve over macaroni and cheese.
Yes, fatty and salty this is. Comfort food? Yep, that too. For a truly transcendent experience, you may want to consider washing this one down with a fine Canadian lager and chasing it with a doughnut. If you know a Canadian or aspire to someday come to know a Canadian, you may want to keep this recipe in your wallet.
P.S. The ITP liked the chili too, however one ITP member is beginning to demonstrate early manifestations of macaroni terror. Let it be said that genetics is tough, but fair.