You’ll be hard-pressed to find a kid who doesn’t like macaroni and cheese. But why stick to the boxed stuff when it’s just as easy to make your own? The choice of meat, cheeses and seasonings can all be changed out for other things, too, so it’s never boring! The recipe can be doubled to feed large crowds and parties.
1 box (~1lb) of elbow macaroni
2 jars of cheesy alfredo sauce
1 package of shredded colby cheddar and jack cheeses (~2 cups)
1 package of sharp cheddar (~2 cups)
~1 to 1.25lb of ground beef
1.) Cook the pasta as directed on the box. Drain thoroughly.
2.) While the pasta is cooking, heat a skillet on medium-high and crumble the ground beef into it. Season generously (~2tsp each) and stir the meat about for even cooking and seasoning. Cook for about 5-6 minutes and then shut off heat. Drain off majority oil and fat if desired.
3.) In a large mixing bowl, combine half of the pasta, half of the cooked meat and half of each of the cheeses by gently turning and stirring the contents. Then add one jar of the sauce to the mixture and stir till everything is coated. Repeat with the remaining ingredients in the same bowl and do a final mixing stroke through the whole bowl to make sure everything is mixed well together.
4.) Pour the combined ingredients into a 9×13 glass casserole dish and bake uncovered at 350F for about 30 minutes, or until the macaroni and cheese is hot and bubbly.