Wednesday, August 19, 2009

Mac-N-Cheese, the "Half Homemade" way!

You've heard me talk about "Half Homemade" before...a recipe made at home, but not quite "from scratch". I love to take a recipe and make it easier on me and my family by using just a few prepared ingredients.

That said, I LOVE good, homemade baked mac-n-cheese (my grandma's is PHENOMENAL!), and have tried countless recipes trying to get it just right. To be honest, I have yet to find a total success.

Then, a couple weeks ago, I came across a recipe for an altered version of box macaroni. I decided to try to come up with my own recipe to fit it to my liking, and to my delight, I and the family LOVED it! So pleased...I just had to share!

This is SO quick and easy, and it tastes like the real deal! *(And it's an easy recipe to double if you need more or cut in half if you don't need to feed as many people.)

Half Homemade Mac-N-Cheese

2 boxes Kraft Macaroni & Cheese (not the deluxe kind or anything...just plain jane mac-n-cheese)
1-8 oz. container sour cream
2 c. shredded sharp cheddar
1 c. shredded parmesan
1/2 sleeve of Ritz crackers
2 Tbsp. butter -- melted
Yellow Mustard
Worchestshire Sauce
Black Pepper and Paprika

1. Prepare the macaroni according to the package directions.
2. Mix in sour cream and shredded cheddar.
3. Add a splash of worchestshire sauce and a "squirt" of yellow mustard. (About 1-1 and a half Tablespoons).
4. Add black pepper and parika to taste.
5. Spread into a baking dish and sprinkle with shredded parmesan.
6. Top with finely crushed Ritz crackers. Pour melted butter over crackers.
7. Bake at 350° for about 30 minutes until gooey and bubbly.

Make a big pan and serve it as a meal, or make less and serve it as a side dish. Either way, SO yummy!

ENJOY!

2 comments:

Katie Kubler said...

Thanks so much for stopping by my blog and commenting! I totally did make it a verb! haha. Be sure to follow. I'll be posting more projects sooN! I'm gunna try that mac-n-cheese! YUMMY! Happy Blogging!

the queen said...

this sounds delish. i am all for easy and taking credit for "homemade" wink wink. i will be trying this recipe for sure

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