I’d like to take a bet that it would be hard to find someone who doesn’t like macaroni and cheese. It’s comfort food at it’s best.
Plus it’s easy to make. I think it was probably the first thing I learned to make on my own when I was a teenager coming home at lunch time!!
These days, Italpasta has introduced a macaroni and cheese that has 100 percent Canadian wheat and real Canadian cheese. Added bonus: No artificial flavours, colours or preservatives. I’m all too happy to support this concept of using Canadian ingredients. Wouldn’t you agree?
The other night I made macaroni and cheese and brought it to another level of yummy-ness.
Heres’ four secret ingredients: (which clearly aren’t a secret anymore{
- Add 5% cream instead of milk. What a difference. (or use both!!)
- Add panko and more grated cheese on top of the mac and cheese and bake in the oven for 10 minutes
- Add a touch of cream cheese.
Bingo, you will have a freakin’ delicious macaroni and cheese to serve.
Trust me. Everyone will be digging into this dish.
Another tip I received on facebook when I posted the above photo included:
-try making the mac and cheese in a slow cooker. Apparently it comes out really really creamy. (which I’ve never done before)
The other tip I would like to share is that this dish freezes beautifully. This means, I always make a big batch and then freeze it for those nights when I come home and I’m too tired to cook (you know what I mean, right?)
Happy Cooking!
For more information: www.Italpasta.com
Disclosure: I was compensated for this blog post however all opinions are my own.
