After baking, top with thinly sliced apple and some additional shredded smoked cheddar cheese. Add 4 slices crisp-cooked bacon, crumbled, to the pasta mixture. Smoky Apple: Use smoked cheddar cheese for the cheddar cheese.Substitute ½ cup crumbled blue cheese for ½ cup of the cheddar. Blue Cheese-Garlic: Cook 4 cloves garlic, minced, with the onion.After baking, top with chopped red sweet pepper and snipped fresh basil. Meat Lovers: Add 1½ cups crumbled cooked sausage to the pasta mixture.After baking, top with crumbled feta cheese and snipped fresh oregano. Greek-Style: Add ½ cup pitted, halved Kalamata olives to the pasta mixture.Veggie: Add 2-2½ cups fresh broccoli florets and/or thinly sliced carrots to the pasta water the last 5 minutes of cooking, and continue as directed.Before baking, top the mixture with ¾ cup soft bread crumbs combined with 2 Tbsp. whisk with sealed barrel – the sealed barrel is important so dish water doesn’t seep in.Here are the tools that I use for this recipe: Over time, I’ve honed my collection so that they are perfect for my needs. Having the right kitchen tools can really make your time in the kitchen more enjoyable. This year I’m trying my hand at keeping a price book so that I can know a good deal (for sure) when I see it. Or stock up so that I have it when I want it. For instance, when I see a great price on noodles, cheese, or butter, I snatch them up and plan my meals around them. Stock up on ingredients when they are on sale.Here are some of the strategies you can use to make this recipe more economical: You’ll have to make both and see which YOU prefer. While I absolutely ADORE this sour-cream based mac and cheese, my kids do prefer this Stovetop Mac and Cheese recipe.
I promise.Īnd you can serve it in the pot if you want, and save yourself an extra dish! It’s part of my 3rd grader’s math curriculum, so it’s totally doable.
When you think about it, boxed mac and cheese basically walks you through the process of making a cheese sauce and tossing in cooked macaroni, albeit with artificial flavors, colors, and preservatives in powder form.įun fact: Making a homemade white sauce, whisking in some shredded cheese and tossing in cooked macaroni - with the artificial flavors, colors, and preservatives doesn’t take much longer than doing it the boxed way. I made things from scratch, not because I was trying to be like Martha, but because it was cheaper. When my kids were little, we couldn’t afford to buy convenience foods. Not because I’m such a glutton, but because my family doesn’t care for boxed mac and cheese. About once a year I will buy a box and eat the whole thing myself. Whether’s it’s a fun Italian take like my Alfredo Mac and Cheese or made in the Instant Pot like this Easy Mac & Cheese in the Instant Pot recipe. This … Stovetop Mac and Cheese with Mini Meatloaves
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