In case you don’t know this, my all-time favorite food is homemade mac & cheese. As a kid my dad would make “manyghetti,” which was all the leftover pastas in the cupboard mixed together with sharp cheddar, garlic, parsley and pepper. My dad would cube up the cheddar so every once in a while you’d get a nugget of melty cheese in a bite.
My dad never baked his mac & cheese. He never put egg in it. And he never topped it with potato chips.
This is what I was craving tonight.
So I didn’t feel too guilty I used pasta infused with veggies and added some broccoli.
Here’s how to make it.
1 box of veggie delite pasta (or whatever kind you want to use. This box was 13 oz.)
1/2 bag frozen chopped broccoli
2.5 cups sharp cheddar, shredded
2 green onions, chopped
2 Tbs. butter
3/4 cups milk
1 tsp. dijon mustard
salt and pepper
cheddar and sour cream potato chips (or just regular potato chips)
Preheat oven to 375 degrees. Grease an 8-inch square casserole dish. Salt a large pot of water and bring it to a boil. Cook the pasta till it’s al dente. Whisk the egg and milk together. Place the frozen broccoli in a colander in the sink. Drain the pasta over the broccoli. Put the pot back on the stove and melt the butter. Add the green onions and sautee for about 1 minute. Add the pasta and broccoli and pour in the egg milk mixture and dijon. Mix well. Season with salt and pepper. Add 2/3 of the shredded cheese and stir. Pour everything into the casserole dish and top with shredded cheese. Crumble potato chips over everything and bake for 20 minutes.