Tag Archive: Mac and cheese


sam_2705

2 boxes elbow macaroni, cooked according to directions

12 leftover chicken fingers (you could use any leftover meat)

1 package broccoli slaw, steamed in the microwave (any steamed veggies will work!)

1 jar alfredo sauce (variation – mushroom soup, marinara, any sauce!)

1 c. shredded cheese (I used sliced and shredded up some cheese I had on hand)

Mix cooked macaroni and alfredo sauce.  Place half in the bottom of a 13 x 9 baking dish sprayed with coconut oil spray.

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Top with cooked broccoli slaw.

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Cut up chicken tenders and spread evenly over broccoli slaw.

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Top with remaining macaroni and sauce.

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Top with cheese.

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Bake at 350F until melted and golden, about 25-30 minutes.  Loved it!!

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sam_2905

1 package wild garlic noodles – love these!

1 jar alfredo sauce

4 c. leftover cooked chicken

3 c. broccoli florets

1 green pepper, chopped

8 oz. sliced mushrooms

1 c. shredded colby jack cheese

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Saute broccoli, mushrooms, and green pepper until softened, but not mushy.  Add in chicken.

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Meanwhile, cook garlic noodles.

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Combine noodles, chicken and veggies, and alfredo sauce.  Pour into 13 x 9 baking dish sprayed with coconut oil.

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Sprinkle with cheese.  Bake at 350F for 25-30 minutes until golden.

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sam_2706

1 jar Alfredo sauce

6 Southern Fried Chicken Boneless Breasts

1 Package Broccoli Slaw

1 lb. elbow macaroni

2 Tbsp. pesto

6 slices cheddar cheese

1/4 c. shredded cheese (I used ricotta salata and parmesian)

Bake Boneless Breasts (I used Tyson) according to instructions.  Meanwhile, boil macaroni.

Place broccoli slaw in the microwave and cook 4 minutes on high.

Drain macaroni and stir in pesto.  Stir in alfredo.

Layer half of the macaroni in a 13 x 9 baking dish.

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Top with cooked broccoli slaw.

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Top with chopped fried chicken.

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Top with remaining macaroni.

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Top with cheese and bake at 350 F for 35 minutes.

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SAM_2634

1/2 sweet onion, sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

1/2 lb. honey ham, chopped

1 Tbsp. olive oil

1 Tbsp. butter

1 tsp. smoked paprika

2 boxes large shells

2 jars cheese sauce (or 3 c. homemade)

2 c. shredded sharp cheddar

1/2 c. panko bread crumbs, seasoned to taste (I used 1 Tbsp. Tuscan seasoning)

2 Tbsp. butter

Put water on to boil to cook shells.  I add salt and minced garlic in the water for extra flavor.

Saute ham, peppers and onions in olive oil until soft and translucent.  Add butter and sprinkle with smoked paprika or barbecue seasoning.

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Drain cooked shells, reserving a little pasta cooking water to swish around in jars to get the remains of the cheese sauce.

Place half of the shells in a prepared 13 x 9 baking dish.

Layer ham, pepper and onions evenly over shells.

Top with remaining shells.

Sprinkle with cheese.

Place butter in pan used to cook ham and veggies and melt over medium high.

Add panko crumbs and seasoning.  Stir regularly until toasty and brown.

Sprinkle over cheese.

Bake at 350F for 25 minutes.

 

SAM_2284

These directions are for one 13 x 9 dish.

2 lb. cooked deveined shrimp, tails removed, cut into small pieces

1 jar alfredo sauce

1 c. shredded cheddar

1 c. shredded pepper jack

1 lb. cooked macaroni

Combine shrimp, macaroni and sauce.  Pour into prepared 13 x 9 pan.  Sprinkle with cheese.

Bake at 350 for 30 minutes.

I bought cooked shrimp and had it in the freezer when it was on sale for $5.00 per lb.  I bought the macaroni, cheese, and sauce all on bogo sales, so they were $.80, $2.50, and $.99 respectively.  This whole meal was $9.29!!  The second dish was made with chicken and jalapeno sausage in place of the shrimp, for the non seafood eaters in the household.

Mac and cheese is one of those meals you can go to when you feel uninspired and need to throw something together that is made with things on hand.

You can, of course, make it more special by adding in peas, mushrooms, spinach, squash, etc. or do a vegetarian version using veggies and Boca crumbles or tofu.

Also, some people like to sprinkle panko on top and dot it with butter for a nice crusty top.

I hadn’t shopped to make a breakfast or lunch for today, so I found leftovers and pantry items and threw together a casserole.

SAM_2193

1package Barilla gluten fee spaghetti broken into thirds

1 jar Ragu cheddar cheese sauce

2 smoked jalapeno cheddar sausages sliced

1 veggie burger, cut into bite size pieces

1 small red pepper, chopped

1 small yellow pepper, chopped

1/2 to 1 cup shredded cheese or cheese alternative

Cook pasta according to package directions.

SAM_2190

Cook sausage, veggie burger, and peppers in small amount of oil.

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Add in sauce and cooked, drained noodles.

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Pour into a casserole and top with cheese or cheese alternative.

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Bake at 350 for 25 to 30 minutes.

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SAM_1945

2 lb. pasta

2 jars Ragu double cheddar sauce

1 lb. cubed ham

1 package broccoli florets, steamed

8 oz. sharp cheddar cheese, shredded

Cook pasta according to directions.

Mix with sauce and cooked broccoli.

Pour half into prepared lasagne dish.

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Layer ham over noodles.

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Layer remaining noodles over ham.

Sprinkle with shredded cheese.

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Bake 350 for 25 minutes.

If you love broccoli with cheese sauce, this is for you!

Gluten Free Mac and Cheese with Chipolte Cheddar Sausage

2 bags gluten free penne pasta
2 jars gluten free alfredo sauce
2 lb. Curly’s Chipolte Cheddar Sausage
2 c. shredded cheese

Cut up sausage and cook in skillet coated with a little olive oil until rendered.

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Cook gluten free pasta according to directions.

Mix cooked pasta and alfredo sauce. (a little ricotta is an optional add in). Fold in sausage and turn into prepared lasagne pan.

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Refrigerate until ready to use. That day or the next day ideally.

Back 350 F 30 minutes and sprinkle cheese on.

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Broil for 10 minutes on low until cheese is all brown and bubbly.

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