As a general rule, I am not a huge fan of homemade mac and cheese (yes, the blue box has corrupted me, as it has my entire generation); I find it too thick, gooey, and it sits in the stomach for nearly a week. With a few alterations, I actually made something that was both tasty and digestible.
1 16oz box noodles, cooked (shells, elbows, rotini, etc.)
8 oz of your favorite frozen veggie (I used corn, very creative), throw it in with the noodles halfway
through cooking to save time/dishes
1 can cream of mushroom (or whatever) soup, mixed with 3/4 can milk
2 cups shredded cheese (I mixed cojack, mozzarella, velveeta shreds, Parmesan, and a mexican 4 cheese blend in a big bag and used that)
Heat the soup and cheese until melted and stir in the noodles and veggies, place in a 9x13 pan.
Mix 1 cup bread crumbs, 1/2 cup parmesan cheese, 1-2 tsp garlic powder, and salt and pepper to taste then mix in 3-4 tbsp melted butter until crumbly and spread evenly over noodle mixture. Bake until bubbly and the crumbs are browned.
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