I don’t know about you, but our Superbowl Party averaged at least 1.5 bags of chips per person and awesome amounts of nachos, hummus, baby veggies, bean dip (two kinds!) and beer. Needless to say, we brought home leftovers. Up for a challenge of re-purposing cheese dip for something other than consumption with corn chips, I created the following recipe.
Before: Half a crock-pot of cold Rotel dip, which – for the uninitiated – consists of a block of Velveeta cheese + 2 cans of Rotel
After: Spicy Macaroni and Cheese with Broccoli
Process: I bought 2 boxes of elbow pasta (buy one, get one free!) and brought one box to a boil. With about 6 minutes left, I dumped in a bag of frozen broccoli. Why use an extra pot when it’s all mixing together anyway?
I drained the pasta/broccoli mix, and scopped out half of the leftover Rotel dip into the bottom of pot. I topped this with the pasta/broccoli mix and then added the rest of the leftover Rotel dip on top. I let it sit about a minute or so to start melting. Stir, stir, and viola! 5-6 servings of mac ‘n cheese with a side of broccoli thrown in for healthy good measure.
Rating: 5 stars. I ate 3 bowls of this before pulling down the Tupperwares and freezing the rest. Quick, easy comfort food.
TIP: You could thrown in other vegetables or meat you have on hand, and use any dried pasta that’s languishing in your cabinet.
Hmm, apparently I’m not all that innovative. Check out this list of recipes for macaroni and cheese with Rotel.