Mac and Cheese Made with Whatever’s Around

Sunday, 07 Sep 2008


There is no comfort food like creamy homemade mac and cheese.  One of my favorite recipes is Baked Double Cheese & Macaroni from Mary Engelbreit’s Queen of the Kitchen Cookbook.  The sharp cheddar cheese, fresh Parmesan and scallions really give the flavor a kick.


There comes a time when you want to make one of your favorite recipes and you don’t have all the exact ingredients on hand.  Just how many of them can you substitute and still have the recipe come out resembling the original?   Mac and cheese is a substitution-friendly dish, I have found.

This time, I swapped in penne for the elbow macaroni, mozzarella for the cheddar, and prepared breadcrumbs for the fresh.  It’s easy to follow the basic framework of this recipe and use the pasta shape and cheese of your choice.  Sautéed onions are also tasty in place of the scallions.


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