It’s just that sharing can be a bit difficult on this one. You can of course choose to bake these in individual ramekins to avoid any kind of sharing or you can dump the entire mixture into a 2-qt baking dish.Įither works. It’s perfectly cheesy without being too gummy, and the crunchy tops are just to die for before you get into that creamy heaven underneath. It’s simple, it’s quick, and it’s completely made from scratch. This is your classic mac and cheese – there are no surprises here and there’s no fuss at all. So I need to unpack as fast as possible so I can never leave my Chicago house and instead, nest inside with my new electric blanket and the coziest homemade mac and cheese ever. Uncover bake 10-15 minutes longer or until heated through. Drain macaroni add to pan with the onions and cooked bacon.

Beat egg whites until stiff peaks form fold into macaroni mixture. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. In a bowl, combine the macaroni, egg yolks, pimientos, parsley, onion and salt. Except home is filled with 17 unopened boxes filled with my kitchen stuff. Add milk and cheeses to pan cook and stir until blended.

I mean, it was 65 degrees when we left LA!īut honestly, it feels like home. It almost feels a bit surreal as we cope with the 22 degree weather. Add the cauliflower florets to the steamer basket, cover and let steam for 3-5 minutes or until cauliflower is fork tender. We finally moved to the Midwest after 20 years of living in California. To a large stockpot, place a steamer basket into the pot and fill the pot with 1 inch of water. You’ll never want the boxed stuff ever again! Everyone’s favorite classic mac and cheese! Super simple, super easy and super quick. 1 (28 ounce) can whole peeled tomatoes, drained and chopped.

Best ever mac and cheese casserole