I had to smile when I named this recipe because never have two little words described opposite ends of the comfort food spectrum more devishly, just rest assured, that if you like good old mac and cheese, made with Velveeta (like ALL good mac and cheeses ?) you will love this saucy side dish !!

Arborio rice (for those of you who have not cooked it before)is a short chubby grain of rice, that (when cooked correctly) gets bigger and creamier as it cooks(without getting mushy). The cooking process is also different than regular white rice, since you add the HOT liquid 1/2 cup at a time, letting the rice cook (and liquid reduce) before you add the next 1/2 cup of liquid. Sounds complicated, but it isn't.

BACON RISOTTO and CHEESE
4 cups chicken stock1 cup ARBORIO rice  (not regular rice)2 tablespoons butter1/4 teaspoon garlic powder (not salt)1/4 teaspoon black pepper NO SALT (because Velveeta is salty)5 slices crisp cooked bacon (cut into small pieces)4 ounces Velveeta cheese cut into small cubes1 tablespoon thinly sliced green onions

Heat the chicken stock until it almost boils, then keep it hot on a side burner for now.
Melt the butter in a large saucepan, then add 1 cup Arborio rice + the garlic powder and black pepper, and stir. Cook/fry the rice until you see very pale golden edges on most of the rice ....... then add your first half cup of HOT chicken stock and stir. 

Bring to a VERY GENTLE boil(NO lid) until the liquid is mostly absorb...