Who doesn't like mac & cheese? Especially when it transforms into a one-dish meal that bakes in the oven? Awesome enough for a weeknight dinner (with leftovers for lunch the next day).
Here's my version of your favorite comfort food.
Mac & Cheese Casserole
Prep: 25 min. Bake: 25-30 min.
Ingredients
3 cups uncooked elbow macaroni (or a corkscrew type pasta to dress it up)
4 cups fresh broccoli florets (or a combination of broccoli, cauliflower and carrots)
1/2 cup butter, cubed
3 tablespoons all-purpose flour
1 clove garlic, minced
1 small onion, diced
1/4 teaspoon pepper
1/8 teaspoon salt
2 cans (12 ounces each) evaporated milk
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded (4 cheese) Mexican Blend cheese
crushed buttery crackers (about 6-8 Ritz/Town House crackers) or crushed potato chips or 1/2 cup Panko crumbs
2 cups cooked diced ham, chicken or turkey
Directions
Cook macaroni according to package directions, adding vegetables during the last 3-4 minutes; drain.
In a large saucepan, melt butter, saute garlic and onion for 2-3 minutes. Stir in the flour, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheddar cheese.
In a large pot or bowl, toss together the pasta, vegetables, meat and cheese sauce. Move mixture to a greased 13-in. x 9-in. baking dish. Sprinkle with cracker crumbs and 4-cheese blend.
Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Yield: 10 servings.
Add a salad and fresh fruit and this is an easy meal.
Hugz, MizWasy