Mucho Good Mac & Cheese You’re Gonna LOVE!
Happy Friday and welcome to the eve of a nice long holiday weekend. This week has been absolutely cray-cray so for dinner I went straight to the easiest thing I could think of – Mac & Cheese. Of course, I had to improvise a little here and there (my kids and hubby will tell you this is nothing new) but in the end we had a nice, easy dinner that leaves me with an evening to myself. With the long weekend ahead, I will be busy making candles and doing what I can to get some more new stuff added to the store, but I also want to leave some time to relax and maybe get together with my best friend. She had a birthday this past weekend and I owe her a little hoopla to commemorate the occasion!
So, for dinner tonight I whipped up a pan of super cheesy Mucho Good Mac and Cheese. The recipe is really simple and soooo good. Best of all, you can improvise on pretty much any of the ingredients and you’ll still have a great dish. In my case, I was out of pasta shells and sharp cheddar so I swapped in ziti and pepper jack. Clearly I did not plan ahead for this. This proves my point however, that you can change this recipe up really easily with great results.
The recipe in my recipe box section is my original recipe so you know what I typically use. Tonight, we paired it with some chicken with feta brats (and who knew those were going to be so danged good?!?) that I had in the freezer and some fresh peppers. With all the cheese in this recipe I needed some veggies to offset it a bit. Start to finish dinner took me about 35 minutes to make. Boom!
I hope that you all have a wonderful Labor Day weekend. Monday I will be back with a new little “Just in time for Autumn” surprise for the store. In the meantime, try out this Mucho Good Mac & Cheese recipe and let me know in the comments here or on the recipe card how you like it!
Mucho Good Mac & Cheese
Creamy and cheesy just the way Mac and Cheese should be. This recipe is also really versatile and substitution-friendly. Don't have cheddar on hand? No problem! sub what you have and get dinner on the table in 30 minutes or less.
Ingredients
- 1 pound elbow macaroni - cooked per instructions on the box
- 1 cup sour cream
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese
Instructions
- Cook macaroni according to the directions on the box. Drain then put it back in the pan you cooked it in.
- Slightly soften cream cheese in microwave, or if you've planned ahead, let it sit out for a few minutes prior to starting the pasta cooking. You can also just cut it into small chunks for easier blending.
- Add cream cheese, sour cream and shredded cheddar to pasta and cook on low to medium heat until everything is melted together and creamy. Add a little milk if it gets too thick.
- Serve immediately
Notes
You can substitute any fragrant and flavorful cheese. Parmesan, Asiago, sharp cheddar are all great choices.
You can also substitute any pasta you would like. Ziti, rotini, fusilli, gemelli, rotelle all make good choices because they will hold the cheese sauce.
You can also pour everything into a baking dish, top with bread crumbs and bake for a few minutes if you like a slightly crispy top. Bake at 375 deg. F just long enough to brown the bread crumbs. (8 min or so)
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Nutrition Information
Yield
8Serving Size
1 cupAmount Per Serving Calories 360Total Fat 25gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 74mgSodium 283mgCarbohydrates 21gFiber 1gSugar 3gProtein 12g
