Homemade Macaroni & Cheese Pantry Style

Hello Lovelies, 

I haven’t gone grocery shopping since before our wedding. I’m trying to get back in the groove, settle down from months of chaos and relax. It’s been a month and I’m starting to cook off my pantry. At my son’s request I made baked macaroni and cheese.

1 box rontini macaroni
1 block Vermont Sharp Cheddar Cheese, shredded
Leftover shredded cheddar about 1/4 cup
3 slices of Swiss cheese, diced
Few drops of Siracha hot sauce
Onion powder, garlic powder, salt, pepper, Weber chicken seasoning
1 cup half and half
Few tbsp flour
Frozen corn
Can of diced mushrooms
A few dashes of Worcestershire Sauce

I browned mushrooms and corn  dicing the mushrooms a little smaller with olive oil and salt and pepper to taste. I added half and half and water bringing it up to a slow simmer. I brought my liquids about 3/4 of the way up the pan. I used a skillet with a deep lip.

Boil pasta with salt. I cooked my pasta to just before al dente because I’m baking it and you don’t want your pasta soggy.


In your pan, add all cheese and spices and stir until blended and melted.  I added a flour slurry if it was too thin.  Simmer for five minutes.


Combine pasta and cheese sauce in a buttered caserole dish and sprinkle with  chicken seasoning, Italian seasoning on top and bake at 350 for 15ish minutes.




Total cost is about $4 and most likely a few dinners worth for my boy and I simply by using leftovers and things on hand.

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