How about a Mac and Cheese Bar for a family dinner? This recipe shows you how to make several amazing mac and cheese toppings for an easy kid-friendly dinner.
4cupsgrated cheese(2 cups cheddar and 2 cups mozzarella works well)
Mac and Cheese Toppings
1lbbacon
13-16ozsmoked sausagesuch as kielbasa (1 package)
1lbfrozen / refrigerated meatballs
½cupbarbecue saucefor the meatballs
1lbasparagus
1cupfresh or frozen peas
see notes for other topping ideas
Instructions
Mac and Cheese Toppings
Preheat oven to 375F. Place the frozen meatballs on a baking sheet and bake for 10 minutes. Brush with barbecue sauce, and bake for another 5 minutes. Rotate, brush the other side with barbecue sauce, and bake for another 5 minutes, or until fully cooked.
Cook the bacon in a large pan over medium heat about 3-5 minutes per side, or until desired crispness. You'll need to do this in 2-3 batches so you don't crowd the pan. Carefully place the cooked bacon on paper towels to absorb the extra fat, and allow to cool. Crumble or roughly chop the bacon. Save some bacon for the salad and the bacon drippings for the salad dressing. Do not rinse that skillet yet!
Trim the tough ends off the asparagus, and discard. Chop the asparagus into 1-2 inch pieces. Saute the asparagus in the same skillet where the bacon was cooking (or in a new skillet with preheated olive oil), for 7-10 minutes or longer, until desired doneness, stirring frequently. Season with salt, if using olive oil. You might not need additional salt if sauteing in bacon drippings!
Slice the Smoked Sausage into ½ inch slices. Cook the sliced smoked sausage in the skillet that is seasoned with bacon grease over medium-high heat for 2-3 minutes per side, or until browned and heated through.
Steam the fresh or frozen peas in a microwave-safe bowl with a quarter cup of water for 3-5 minutes. Drain the extra water carefully, it will be hot!
Mac and Cheese
Cook the elbow macaroni in salted water according to package instructions. Drain and rinse with cold water and set aside.
In the same pasta pot, melt the butter over medium heat. Add the flour, stirring constantly to create a roux. Add the milk, and heat until it is almost boiling. Add the shredded cheese, and stir until melted. Season with about ¼ teaspoon salt, and pepper to taste.
Stir in the cooked macaroni, adding more salt if needed. Keep warm until ready to serve.