Mac & Cheese: the new pizza!
Mac & Cheese is a staple at many houses, at any given time! But now, with juggling back-to-school and work routines - on top of all the other COVID-related changes - it’s becoming a weekly go-to that’s up there with pizza night. In fact, it’s kinda like pizza night but way easier since you’re not fighting for oven space and everyone can eat at the same time!
How to mac-up
Dish up individual servings of Mac & Cheese and put out a whole bunch of “toppings” in bowls for a DIY mac-up. It’s a great way to effortlessly include more veggies and for younger eaters to try new foods in a casual fun way. And if that hasn’t sold you yet, it’s a great excuse to clean out the fridge and use up those little bits of protein, veggies, condiments, and whatnot. Got leftovers? Put an egg on it the next morning – treat it just like a slice of leftover pizza. You’re welcome! 😊
The Basics
1 pkg Mac & Cheese Seasoning
2 cups uncooked macaroni noodles (or small pasta)
½ cup milk, your choice
2 tbsp butter (optional).
Follow package directions.
Why not roast it?
Raw veggies taste great, but mac-up (you can do this ahead of time) and roast a few bell peppers and red onions. Roasting heightens flavour and turns them meltingly sweet and savoury at the same time. Simply refrigerate what you don’t use that night. They’re handy for nourish bowls and stir-fries.
Thinly slice veggies; coat with a little olive oil and your favourite Epicure Dip Mix or Seasoning. Some crowd-pleasers are Taco or Fajita Seasoning, Rosemary Garlic Seasoning, Lemon Dilly Dip Mix, or Herb & Garlic Dip Mix.
Arrange on a Sheet Pan or ¼ Sheet Pans lined with Sheet Pan Liner or ¼ Sheet Pan Liners. Roast in 400°F oven until crispy around the edges.
