Since it’s cold and crummy today here in Chicagoland, figured I’d make something that not only would use the oven, but be available on other people’s schedules – not an easy assignment.  Decided on mac and cheese…

3 boxes Dreamfields elbow macaroni @ 49¢ each from March deal at Dominicks.
2 packs of the Kraft shredded sharp cheddar twin packs with the Fresh Take bacon bits @ 23¢ each from this week’s Ultra deal.

First I cooked all the pasta and drained it. Into a cast iron enameled pot I tossed two packs of shredded cheese, some smoked sweet paprika, about a half cup of powdered milk and as much water. Slowly let it melt (while stirring occasionally) on indirect heat. When finished I poured the mac in and folded over and over to make certain all the pasta was covered. Then I opened two packs of the Fresh Take and poured it over the top. You can never have too much bacon (says the woman who bought ten packs of OM last night at Ultra!).

Since it’s already cooked, there’s no reason to bake, other than making the top cheese melt and the bacon and crumb topping get nice and toasty – say, covered at about 30 minutes at 325 degrees or so?