Velveeta Smoky Bacon Cheddar Wings Recipes

Steps:

• Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper., Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.

Steps:

• Heat oven to 400ºF.
• Combine chili powder and 1/2 tsp. garlic powder. Place chicken wings on rimmed baking sheet sprayed with cooking spray. Sprinkle with chili powder mixture; mix lightly.
• Bake 25 to 30 min. or until wings are done, turning after 15 min. Transfer to large bowl.
• Microwave VELVEETA and milk in microwaveable bowl on HIGH 30 sec. to 1 min. or until VELVEETA is completely melted and sauce is well blended, stirring every 20 sec. Stir in remaining garlic powder.
• Pour VELVEETA sauce over wings; toss until evenly coated. Sprinkle with bacon.

Steps:

• Heat oven to 350 degrees F.
• Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
• Bake 40 min. or until center is set and casserole is heated through.