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| Easy Cheesy Mac And Cheese (With Optional Crunchy Topping) |
"I have made baked macaroni and cheese since I was little. I stumbled upon this recipe through experimentation and then modified until I love it! I even brought this to a party with a bunch of people from around the US, and no one could believe it was so easy to make! It tastes exactly the same! Not only is it super easy to make, the clean-up is quick!"
Ingredients :
- 1 (16 ounce) package elbow macaroni
- 4 cups shredded sharp Cheddar cheese, divided
- 1 (15 ounce) jar Alfredo sauce
- 2 tablespoons mustard
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained (optional)
- 1/2 cup bread crumbs
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 53M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Transfer cooked macaroni to a 9x13-inch casserole dish. Add 2 cups shredded Cheddar cheese, Alfredo sauce, and mustard; mix thoroughly until macaroni is evenly coated. Mix in remaining 2 cups cheese and drained tomatoes and green chiles. Top with bread crumbs.
- Bake until bubbly and cheese is melted, about 30 minutes.
Notes :
- Use mild Rotel® for a nice kick, or original for a stronger kick.
- For a crunchy topping, use 1/2 cup crushed French's® French Fried Onions or 1 small bag crushed Doritos® instead of the bread crumbs.
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