This Over the Top Cheesy Recipe Will Leave You Wanting More and More
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, mac and cheese, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Mac and Cheese. I’ve pretty much loved it all my life. When I was in college I used to make it in the microwave. I would empty into a bowl, add water, and presto. Lunch. And sometimes dinner. It was basically a staple in my diet.
I don’t make it from the box anymore but it’s still one of my favorite things to eat. It’s the perfect side dish, main dish, or midnight snack. What’s not to love? So when I ran across this extra creamy and cheesy recipe, I was excited to try it!
Recipe and photo courtesy of Kraft.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: This can be cooked on high for 1 ½ to 2 hours.