Oven baked macaroni and cheese is a great cold weather go to. You can’t beat comfort food when the temperatures drop!
Friends, between the excessively dark evenings (thank you Daylight Saving Time) and the drop in temperature (four inches of snow in two hours yesterday) I have absolutely no interest in ever leaving the house again. All I want to do is stay inside wearing my cozy slippers and eat comfort foods, like this fantastic baked macaroni and cheese dish.
Seriously, this ooey gooey three-cheese dish is everything you’ve ever wanted on a cold winter’s night, particularly because it’s pretty much “no-fail.” How do I know? Mmmmm. Let’s just say I’ve got some experience with the potential fail…
This baked macaroni and cheese is a fairly new favorite in my house – I just started making it this last year. The dish was borne our of a quick recipe from a friend AND a bit of experimentation. While it’s new, I’ve talked the dish up enough that my Dad wanted to try it over the holiday weekend while I was visiting sunny St. George.
I’ve made the dish enough that I don’t typically use a recipe. I gathered all of the ingredients and prepared to flex my “gourmet” muscles only to leave out one of the major ingredients. FYI? I don’t recommend you do that…
The amazing part? The dish of baked macaroni and cheese wasn’t quite and delish as it usually is, but I’d still be willing to put it up against nearly any other recipe on the planet. Now, that’s a no-fail dish!
Today I am sharing the recipe not only to document this foodie foible. but also to have it in written form no matter where I travel. Without further ado, here’s the full recipe for baked macaroni and cheese…
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