Quick “Box” Mac and Cheese

Stolen liberally from the good people at Naturally Ella, because I was lazy last night and didn’t want to make an indepth dinner.  And yes, Jon, more cheezygooeycarb goodness.  We’re fans around my house.  🙂

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 2

Ingredients

6 oz pasta
1 tbsp butter
1 tbsp flour
1/2 cup milk
3/4 cup shredded cheddar cheese
pinch of salt and pepper
1/2 tsp of garlic powder (I used garlic salt because we didn’t have garlic powder, and omitted the salt.)

 

Instructions

1. Prepare pasta according to box, drain and set aside.

2.  In a small pan, heat butter over medium-low heat until melted.  Whisk in flour and let cook for 1-2 minutes.  Whisk in milk, salt, pepper, and garlic.  Continue to whisk until mixture begins to thicken (1-2 more mins).  Once thickened, remove from heat and mix in cheese, continuing to whisk until melted.  If cheese sauce seems too thick, add a little more milk.  Stir into pasta and serve.

You can add any favorite type of vegetable to this, like broccoli, squash, onions, or anything else you can think of.

 

Anne made, Jeff approved.  That’s really all you need to know, because that man likes his cheese.  🙂

Starting Off…

with an easy recipe that I made last week!

I was looking for a quick and uncomplicated baked mostaccioli recipe, since we had a lot of penne rigate noodles in the pantry.  I found one made by Kraft Foods, which in the recipe does use their cheese, but I substituted in cheese I already had.

On to the recipe!

Classic Baked Mostaccioli

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

1 lb ground beef
4 cups mostaccioli (or penne) cooked and drained
1 jar spaghetti sauce
3/4 cup grated Romano cheese (or shredded Italian or Romano cheese)
1 package shredded mozarella cheese

Directions:

(Note by Anne: Before doing the first step, bring some water to a boil and cook your pasta.  It’ll make the whole process a lot easier.)

1.  Brown meat in a large skillet; drain off grease

2.  Stir in mostaccioli, spaghetti sauce and 1/2 cup of the Romano cheese.  Spoon into a 9×13 inch baking dish (the large casserole dish).  Top with mozzarella cheese and remaining 1/4 cup of Romano cheese.

3.  Bake at 375 degrees F for about 20 minutes, or until cheese is melted and bubbly.

I will add another note of be sure to preheat your oven WHILE you’re prepping.  I totally forgot until after, and then had to wait another 10 minutes to be able to bake the recipe.

It should look like this when you’re done –

Have fun!