Whenever I need a side dish I always lean towards good ol’ mac n cheese. Who can resist such a warm cheesy comfort dish??
I have several favorite recipes. But I like this one cause it’s easy to throw together and doesn’t take too long to bake. (And the easy route always wins at this house.) Plus ALL my kids like this dish! I’m not going to lie, my boys are picky. Super picky. So any dish that makes them all happy and is easy to make is just awesome for me. Mom win!
Remember – all ingredients are approximate. If you want more cheese, add more. If you hate parmesan, skip it! That’s the best thing about mac n cheese, you can make it how YOU like it!
Macaroni and Cheese
8 ounces of elbow noodles
1 (14.5 oz) can diced tomatoes
1/3 cup grated parmesan
1/2 cup milk
8 oz or more cheddar cheese
1 Cup Italian seasoned bread crumbs
1/4 to 1/2 cup wheat germ
3 to 4 tablespoons butter
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add macaroni and cook until almost done. About 7 to 10 minutes. Drain.
While the macaroni is cooking mix tomatoes, milk and parmesan in small saucepan and heat until hot.
Mix tomato mixture and cooked macaroni in a large bowl or in the same pot you boiled the noodles in. (That’s what I do! Why wash extra dishes?)
Pour into a baking dish. I like to use my 9x9 inch 3 quart square baking dish. Gives me lots of room for the cheese!!
Cover top with the cheese. Sprinkle with enough bread crumbs to lightly coat the top. Just kinda eye ball it. Then do the same with the wheat germ, this is the secret ingredient here! It really helps make the top crunchy.
Dot with butter.
Bake for 30 minutes.
See, who could resist this gooey cheesy goodness?!
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