I accidentally created the most fabulous mac & cheese I’ve ever had the other day, and I thought I’d share the recipe with you. (Sorry–no pics–we ate it too fast!)
This has been a long time in the making–beginning with a simple casserole my Uncle Al shared with me many years ago. That recipe consisted of prepared mac & cheese, cream of mushroom soup, and cooked hamburger. I can’t stand the blue box stuff anymore, and I don’t even like Annie’s organic mac & cheese sauce, but this is my boys’ favorite dinner. So, I made my own version. 🙂
1. Cook pasta–you can use any shape–I like the shell pasta. You can even try the rice noodles if you’re needing a gluten free recipe. 🙂
2. Drain pasta in a strainer. While it drains, pour a little bit of milk into the pot (didn’t measure, just enough to sort of cover the bottom of the pot). Mix in a can of cream of chicken soup (or make your own–here’s a recipe you can try) and about a cup of shredded cheddar. Stir until all the cheese is melted.
3. Once cheese is melted, stir in the drained pasta. Add some chopped (cooked) bacon (or you can cheat and use the real bacon crumbles 😉 ) and some cooked hamburger (I used about 1/2 pound).
4. Top with crushed tortilla chips (I used the organic quinoa & flax seed variety from HEB) and bake uncovered for about 10 minutes at 350.
I hope you enjoy!
Karen