S’mac & Cheese
I love macaroni and cheese. The flavor, texture, and heartiness makes me remember being a little kid again. Although I was never really a “little” kid. Those bullies in Mrs. Horn’s class used to call me “Bigfoot”, and “Tubby”. It wasn’t my fault- I had a glandular problem.
MFO: 5 You can’t make an omelet without breaking some eggs, and you can’t make this comfort food staple without making a mess.
Anyway, this recipe is really good for throwing together when you have limited time, and a big appetite.
- Ingredients: 1 lb. Elbow macaroni
1/2 brick of Velveeta, cubed
1 cup cream
1 can cheese soup, Campbell's
1/2 small tub of sour cream
1 pkg. Panko bread crumbs
Big pot of boiling water
9"x13" glass casserole, or aluminum pan
- Cooking Instructions: Add macaroni to boiling water. Stir occasionally until the mac is just starting to soften. Strain the mac, and add it right back into the pot. Add your cream, soup, and sour cream to the mac and stir until smooth and creamy. Pour the mac into a greased casserole or aluminum pan, add a thick layer of the bread crumbs to the top, and place in a 325 oven for ten minutes, or until the bread crumbs start browning.
- Options: Try adding diced ham or chicken to this dish for some added flavor. I like to occasionally add peas.
This entry was posted
on Tuesday, November 17th, 2009 at 8:32 pm and is filed under Comfort Food.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
Leave a Comment