Perhaps the ultimate comfort food, mac’n’cheese is a dinner charmer that relies on items you can easily find at any grocery store. And guess what? It isn’t just for kids! Try these new takes on the classic for your next weeknight dinner.
All recipes serve 4:
1. Chesapeake bay mac’n’cheese: stir 3⁄4 cup lump crabmeat, 1⁄4 cup chopped chives, and 1 tbsp Old Bay seasoning into 4 cup macaroni and cheese. Top with crushed oyster crackers.
2. Lean green mac’n’cheese: stir 1 cup each of baby spinach, frozen peas, and steamed small broccoli florets into 4 cups homemade macaroni and cheese.
3. Sausage pie mac’n’cheese: saute crumbled sausage and 2 cups sliced mushrooms in skillet until cooked; toss with 4 cups prepared mac’n’cheese and 1 chopped tomato, chopped.
4. Colorful mac’n’ cheese: Cook macaroni according to package directions. Meanwhile saute zucchini and onion in oil until tender. Stir in tomatoes, soup, cheese, milk, basil and mustard. Cook, uncovered, over medium heat for 6-7 minutes or until cheese is melted. Drain macaroni; toss with vegetable cheese sauce.
5. Bacon and red pepper mac’n’cheese: stir 5 strips of bacon, baked and crumbled; 1⁄2 cup sliced green onion; and 1⁄4 cup chopped roasted red pepper into 4 cups homemade macaroni
6. Broccoli mac’n’cheese: Cook macaroni according to your package directions, adding broccoli at the last 3-4 minutes; drain. Melt butter in a saucepan. Stir in flour, garlic powder, onion powder, 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 2 cups cheese. Place half of the macaroni and broccoli in a greased baking dish. Top with half of the cheese sauce. Alternate layers. Sprinkle with cracker crumbs and cheese. Bake at 375° F for 25 minutes.
Creamy Four Cheese Spinach Butternut Squash