I’ve made mac n’ cheese forever. Like since I was tall enough to reach the stove and do it for myself. What started as a deeeeeeeep love for the Blue Box has turned into this. My go-to recipe to take to a friend who’s had a really bad day, to be served as dinner when a group of us get together to catch up (ahem*tip back a few*ahem) and we know that having a solid (carbs) meal in our bellies will make the next morning a whole lot less sucky. In my corporate life, when I needed an office potluck dish. The first really cold and snowy night? Yup. Then too.
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@the.lady.h Signature Mac n’ Cheese | Celebrating National Cheese Day with Cucina Antica
It’s an easy to throw together meal that can be done as is, or with a whole host of options added in to suit. One of my regulars is to shred a rotisserie chicken. Super quick, super flavorful, and adds protein. All wins.
[bctt tweet=”It’ s one of the most perfect dishes, and be used to highlight any number of other ingredients or proteins. #columbusohio #cookeatexplore” username=”Cookeatexplore”]
It’ s one of the most perfect dishes, and be used to highlight any number of other ingredients or proteins. (This maybe should have been titled Kate’s Ode to Mac n’ Cheese)
I’m real snotty when it comes to red sauce. I’m also a purist
Dumping in a jar of Cucina Antica’s basic red sauce, FREAKIN. A.
I’m real snotty when it comes to red sauce. I’m also a purist. San Marzano tomatoes, olive oil, smashed garlic, salt, and a TINY bit of ground pepper. Basil to top, and only if it’s out of the garden fresh, and that’s it.
I learned to make it one summer in Rome, and in that sun-drenched late afternoon sun, I was ruined for all other red sauces. For the rest of my life. (wasn’t kidding when I said I’m a purist.)
Cucina Antica, they nailed it. Add it to your pantry. It’s that good.
Wanna see it live? Click [HERE]
@the.lady.h Signature Mac N' Cheese
Ingredients
- 1 bag Dried pasta of yo' choice.
- 1 1/2 C Whole Milk
- 1/2 C 2% Milk
- 8 T Butter
- 5 cloves Minced Garlic. (Mince it yourself.)
- 2 packets Ranch Seasoning Packet
- 1/2-3/4 C Sour Cream
- 1 C Fresh Bread Crumbs (You'll taste the difference, spend the time doing it.)
- 5 C Shredded Cheddar Cheese
- 2 C Shredded Parmesan Cheese
- Basil Chiffonade
Instructions
- Sautee garlic in butter until fragrant.
- Dump in both milks, stir to combine.
- Mix in sour cream, stir until smooth and then mix in ranch packets.
- Cheese time. All the cheddar (ha.) half the parm. (Mix with a whisk, it makes it easier)
- Toss noodles in the cheese sauce, coat really well.
- Into a baking pan of your choice, top with bread crumbs and remaining parm.
- Bake at 350 until bubbly and done.
- Once done, let it sit to cool, just a bit.
- Top with basil, and dig in.
Want to work together? Hello@cookeatexplore.com
I couldn’t personally eat this because I’m lactose intolerant… But I can easily make a vegan version which sounds yummy! Will definitely be giving the alternative a try 🙂
Will you let me know how the vegan version turns out? (as well as what the tweaks you make to make it vegan are?)
Mastering vegan mac n’cheese has been on my to-do list for a while, and I’ve struggled with it thus far.
I love mac and cheese! I’ll have to try out this recipe. I haven’t done it with the ranch seasoning.
I was skeptical the first time I tried adding it in. I’m not a huuuuuuge fan of ranch dressing, and was worried it could overpower the flavor. Nope. Adds just enough zip.
I LOVE mac and cheese. This recipe looks really yummy, especially with the added bread crumbs. I look forward to trying this dish!
Please let me know what you think of it, as well as any notes you have, if and when you try it out!