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Kristi’s favorite Macaroni Casserole



This recipe was given to me by my best friend’s mother, Carol Burns. She made this for us with love every chance she got. Now we make it in her memory. RIP Carol Burns, you are missed but will never be forgotten! I have cooked this macaroni casserole for the last 6 years on the bbq pit at Smokin’ on the Rio. Great to make ahead and put in aluminum pans and put on the grill.

1 large package large elbow macaroni
1 large box Velveeta cheese
1 16 ounce bacon (I use the peppered bacon)
1 large onion, chopped
3 stalks celery chopped fine
2 cans Rotel tomatoes (if you want to take away the heat used plain diced tomatoes)


Cook macaroni. Drain.
Fry bacon, drain, and chop. Save drippings.
Put a little of the bacon dripping in the pan you cooked the macaroni in and saute the onion and celery. Mix sauteed onions and celery with macaroni – add ALL the bacon drippings and stir in tomatoes and chopped bacon.

Put all the mixture in a casserole 9 x 12 pan, slice cheese into chunks to cover the top. Bake at 325 for 30- 40 minutes until melted. Do not let burn.

Notes from Carol: ‘Wa-la, fat city – men love it, and always splurge on good bacon’.

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