Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, macaroni and cheese, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My daughter is obsessed with macaroni and cheese. Every time I ask her what she wants for dinner, that’s what her answer is. I have to stop asking her at times because if I left it up to her, she would eat it three times a day. I’m not quite sure why, but it’s true. I like the pasta, but it’s certainly not something that I want to make, or eat every single day. That was the case anyways until I found this recipe on Recipe Lion. The addition of the meats was just what I needed to turn this into a meal that I could get excited about. It suddenly wasn’t just a kid’s side dish anymore.
I was kind of nervous about serving it to my daughter, because she has her certain favorites when it comes to macaroni and cheese. None of those involve meat in them. In fact, I usually can’t really get her to eat meat at all. I’m not sure what it is about this recipe, but she gobbled it right up.
She very nonchalantly asked me what was in her bowl. I told her and she just kept shoveling it in like it was nothing. I’m so happy we can both enjoy the same thing finally!
Recipe courtesy of Recipe Lion. Photo credits go to Laurie Hudson.
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Quick Tip: Add and subtract whatever meats you want to this dish.