I’m finally back with the Taste of Home Tuesday crew this week! What a month it’s been!
Last month, when my magazine came in the mail, Best Ever Mac & Cheese caught my eye! Though I knew I was only asking for trouble (for some reason, my children despise homemade mac and cheese of any kind), I just couldn’t resist giving it a try!
It was sooo good! Creamy and rich, and absolutely amazing! Next time, I would love to stir in some protein – maybe some bacon or ham – to make this a more completely main dish. Oh oh! Maybe some bacon and broccoli! Boom – one dish meal!
The kids had a pretty lukewarm reaction to the meal (which is actually an improvement, usually they act like I’m trying to poison them with homemade mac & cheese – tell me someone can relate!), but Hubs and I were crazy over it!
Jolene's Recipe Journal - Nutmeg Waffles
Amy's Cooking Adventures - Best Ever Macaroni & Cheese
Family Around the Table - Hot Colby Ham Sandwiches
Red Cottage Chronicles - Cookies in a Jar
Adapted from Taste of Home, November 2016 issue, pg 22
8 oz uncooked shell pasta
15 Ritz crackers, bacon flavor preferred
4 tbsp butter, divided
¼ cup grated parmesan cheese
2 tbsp onion, finely chopped
Dash ground mustard
Dash cayenne pepper
2 tbsp all purpose flour
2 cups lowfat milk
¾ cup Velveeta
2 oz low fat cream cheese
1 (8 oz) block sharp cheddar cheese, shredded
½ tps worchestershire sauce
Black pepper, to taste
Preheat the oven to 400 Degrees F and lightly grease a 9x13 inch baking dish.
Cook pasta to al dente according to package instructions. Drain and set aside.
Combine the crackers, 2 tablespoons of butter, and parmesan in a mini food processor. Blend until coarsely ground and combined. Set aside.
Place the remaining butter in a medium saucepan over medium heat to melt. Add the onion and cook until tender. Stir in the ground mustard, cayenne, and flour. Cook for 2 minutes, stirring constantly. Slowly whisk in the milk. Bring to a simmer and cook for 5 minutes to thicken.
Stir in the Velveeta and cream cheese, stirring until melted. Stir in the cheddar and Worcestershire. Heat through until all cheeses are melted and combined. Season with pepper and stir in the reserved pasta.
Pour the pasta into the prepared baking dish and top with the cracker mixture.
Bake, uncovered, in the preheated oven until the topping is beginning to brown and the cheese is bubbly, 10-15 minutes.