Make-Ahead Mac ‘N Cheese

‘Tis the season for parties and making a dish to pass, right? I don’t know about you all, but I dig the family buffet of everyone’s favorite homemade goodies. It doesn’t help the waistline, but it sure is fun trying different things, isn’t it?

This year, my go-to recipe has been macaroni and cheese since I know it’s something kiddos will eat. My girlfriend made me a version of this after I had Karina, and after getting the recipe from her and making it a few times, I’ve tweaked to make it to our liking. I like this because it has lots of cheesy goodness, but not a ton of ingredients, so it’s rather inexpensive to make.

It also happens to be the perfect dish to bring to family parties {or to postpartum mamas!} — all you’ll need to do is pop it in the oven just before it’s served or heat in a crockpot.

INGREDIENTS

• 1 box pasta {medium shells or rotini seem to hold the cheese best}
• 1 can of cheddar cheese soup
• 1 – 8 oz. package of shredded cheddar cheese
• 1 block of cream cheese, soft {I use reduced fat}
• 1 cup of milk {sorry – not pictured above!}
• 1 – 4 oz. can of green chilies {optional, but gives a nice flavor that isn’t too spicy}
• Salt and pepper to taste
• Garlic cheddar croutons

DIRECTIONS

Cook noodles. While boiling water, combine all ingredients into a bowl besides the croutons. Strain pasta and add into the mix, stirring well.

Place mixture into a sprayed 9×13 pan. Crush 1/2 of the bag of croutons and sprinkle on top.

{If saving for next day, simply throw on some plastic wrap and place in the fridge without baking.}

Otherwise, bake at 350 degrees for 25-30 minutes or until bubbly or, in the crockpot on low for approx. 30 minutes – please note crockpots vary, so watch accordingly!

Voila! Your dish is served.

What is your go-to side dish to bring to parties?

P.S. Make sure to visit my new page full of all the recipes I’ve compiled for this blog!