Week 10 of football and Thanksgiving is a little over a week away! Ellie will be 16 weeks tomorrow! Where does the time go?! I've been wanting to make this recipe for awhile now and finally have all the ingredients to do it. Thanks to my friend Emily, I will be using her recipe today for delicious Baked MAC and Cheese (I think the recipe actually came from her Mother in Law).
Ingredients:
- 2 T margarine
- 1/4 cup flour
- 1/2 t dry mustard or I used the same amount of regular mustard
- 1/4 t pepper
- 2.5 cup milk
- 2 c grated cheddar cheese (or already shredded cheese)
- 1 box elbow macaroni (cooked 6 minutes, drained)
- 1/4 cup fresh bread crumbs or crumbled ritz crackers
Remove from heat and gradually stir in the milk until smooth. Stirring constantly, cook over medium heat for about 10 minutes or until thickened. Remove from heat.
Stir in 2 cups of the cheese until melted.
Put cooked macaroni into greased 2-quart casserole. Pour the cheese mixture over the macaroni, mix well. Mix remaining cheese and breadcrumbs and sprinkle over the top of the casserole.
Bake for 25 minutes and ENJOY!!! This was YUMMY!!! Thank you Emily :)
For the bonus recipe this week, I used the cheddar ranch dip for a chicken dish because I had so much left over.
Ingredients
- 4 pieces of chicken
- left over cheddar ranch dip
- breadcrumbs
Evenly top the chicken with the dip. Then coat with breadcrumbs.
Cook at 350 until chicken is cooked through. This was delicious! I will definitely be making this again!
Next week Sunday Funday will be in preparation for Thanksgiving. I have a pumpkin chocolate chip muffin recipe I'm going to try...and we will see what else I can find!
No comments:
Post a Comment