This homestyle mac & cheese is the ultimate in comfort food. Elevating plain cheese and noodles with mushrooms, onions, tomatoes and a stovetop stuffing topping, baked until golden brown. This recipe came to be after my daughter got into the cupboards and opened a box of stovetop stuffing. I had already started making noodles and a light bulb went off...I thought, hmm... I wonder if stuffing would make a good topping on macaroni. The result was this hearty macaroni dish that is definitely fit for the comfort food category. The canned tomatoes add a delicious tang while the onions, mushrooms and cheese create savory notes. The stuffing acts like the garlic bread commonly served along side pasta, but in this case is built right in for extra convenience. I hope you enjoy this super easy and random pasta dish as much as my family did.
Ingredients:
3 Cups Elbow Macaroni Noodles
1 Brick (400g) Marble Cheese, shredded
1 Can Diced Tomatoes
1 Tbsp Dry Parsley
1 Can Sliced Mushrooms
1 Large Onion
2 Tbsp Butter
Salt and Pepper to Taste
1 Box Stovetop Stuffing (Stouffers)
Directions:
Pre heat oven to 425F.
Cook macaroni in salted water until Al Dante, strain then return to the pot but do not turn on the heat. Add salt, pepper, parsley and canned tomatoes. Stir together and set aside (do not turn on the heat)
Sauté mushrooms and onions together with butter, salt and pepper, until lightly browned. Then add to you pot of noodles and stir together.
Using a deep oven safe baking dish, start with a thin layer of your macaroni mixture, then top with shredded cheese, then repeat these steps, layering, noodles and cheese until you have filled the dish.
Prepare your stove top stuffing as listed on the box (add 1 cup boiling water and 2 tbsp butter, stir together) . Add an even layer over the top of the pasta.
Bake until cheese is melted and stuffing is browned
Serve hot and enjoy!
Whether it's Sweet or Savoury, let it be made with Love!
Comments