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
Water
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.

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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.

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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.

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And……VOILA!

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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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