top of page

Tired Of Your Basic Mac And Cheese/Sauce?? So Was I, Try a Different Version!

Oven 350, time 35-40 minutes

Oven 375, time 20-25 minutes

We love mac and cheese in our house. One of us loves the basic cheese sauce and one of us loves different versions of a basic mac and cheese/sauce. One of us does not like tweaks and add ins and one of us does. No matter, I persevere!! Today was the one of us who likes a different kind of sauce day! And after the one of us who doesn't tried and gave a big thumbs down, I was sure I had a winner......

Here is what I did: easy recipe to double for a larger family

Cooked half of a 12 0z bag of pasta, today I used a porcini mushroom pasta I found online and love, but any noodle or pasta would work

While that was cooking sauteed an 8 oz package of sliced mushrooms, w/some Herbes de Provence (baby portobellos) until all liquid was absorbed (Don't like mushrooms see tip)

Once pasta was done and drained, but not rinsed, set aside, made my basic white sauce, need about 2 cups right in the same pan

Once white sauce was thick, I added 1/2 of an 8 oz container of sour cream

Added half of a 4 oz block of goat cheese, broken up

A healthy dollop of Dijon mustard, dash of garlic powder and black pepper to taste, stirring until goat cheese is melted and sauce is bubbly

Next added the well-drained pasta and mushrooms and carefully mixed all together

Placed in a sprayed casserole dish, topped with a little parm cheese (see note)

Baked in a 350-degree oven until bubbly and brown on top

Time will depend on size of your casserole dish and your oven about 35-40 minutes, can also do at 375 if in a hurry, about 20-25 minutes

Tip: not a fan of mushrooms? broccoli or artichokes or both works great in this recipe also

Note: some people like to top their mac and cheese casseroles with some breadcrumbs and parm cheese mixed with a little melted butter. Today I just used parm cheese plain, sprinkled on and lightly sprayed with a little olive oil pan spray, what I had on hand. This is how I do my toppings, either one, rather than mixing with the melted butter, but of course if butter is your thing go for it, after all it is your kitchen and your choice!

Be safe everyone!!

Featured Posts
Recent Posts
bottom of page