Are You Ready for a Revolutionary Mac n’ Cheese Recipe That Will Change This Dish for the Better? Here Ya Go! Woohoo!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I honestly thought we’d be eating boxed mac and cheese forever. My kids are so picky that they only like Velveeta shells and cheese. When I analyzed why I understood that it was the flavor and creaminess. I prefer my mac and cheese homemade and baked, and I usually used dry mustard. This version has all the same flavor and is much easier to throw together somehow. I am not questioning it, I am just making it!
This was beloved by everyone because I was able to dish it out of the pan for my picky eaters and then bake the rest for myself and my husband. We both like it topped with buttered breadcrumbs and the cheese to be browned under the broiler. I love when a simple recipe satisfies everyone! That’s exactly what this did! No more box mixes and lots of happy, smiling faces at dinnertime! Yes!
Recipe and photo courtesy of Big Rigs n Lil Cookies
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Quick Tip: Broil this dish in a casserole to get it brown and crispy on top.