Sunday, June 07, 2009

There’s a party in my tummy!

A few weekends ago we had some friends over for dinner and I had a hinkerin for some mac 'n cheese and I didn't have time to run to the grocery store so I opened up the fridge and pantry and here is what I same up with.

WARNING: this is the most yummiest mac 'n cheese eeeeeeever!

Macaroni & Cheese Bake

*1/2 cup Heavy Whipping Cream
*1/2 a block of Velveeta Cheese, cut into small cubes
*3/4 cup Milk, I used 2% Organic
*1/2 cup Sour Cream
*2 tablespoons Sweet Unsalted Butter
*2 cups Shredded Cheddar Cheese, separated in half
*Shell Noodles (I prefer wheat noodles)
*1/3 cup Italian Seasoned Bread Crumbs (I prefer the Progresso brand)
*Salt & Pepper, to taste

Pre-Heat oven to 350. Boil noodles and drain when firm. Put noodles back in pot and add heavy whipping cream, Velveeta, milk, butter, sour cream and half of shredded cheddar cheese. Once the Velveeta is mostly melted pour into a 9x13 casserole dish, sprinkle remaining shredded cheddar cheese on top and place in oven, after about 15 minutes sprinkle the bread crumbs on top and bake for an additional 10 - 15 minutes or until top is a crusty and the cheese below is bubbly.


Brittany said...

That sounds YUMMY! When I first read your title, I thought you were going to say you were pregnant! ha!:)

Congrats on being featured below too! That is so awesome.

Amy said...

Ian laahuuves mac and cheese so I am going to have to try it!

jannifergrier said...

I have to admit---I thought pregnancy too! :)

Nick Russo said...

Next time you do it, I recommend using a whole small pack of the velveeta, and instead of Progresso bread crumbs, try using Panko bread crumbs. They're normally used when making tempura type dishes, but they're great over baked mac and cheese. I would drizzle a small amount of melted butter across the top of them too. :)