Here's one solution: homemade Triple Cheesy Mac. This recipe makes a huge amount of portions, so you are able to feed your family and still have leftovers you can freeze for busy nights. You will need two deep 9x13 pans (lasagna pans) to prepare this dish.
If you're counting calories, you may want to alter this recipe slightly. Instead of using heavy whipping cream, you can substitute 2% milk. The flavor won't be as rich, but make adjustments if you wish to.
This recipe is also excellent for potlucks and catering large parties. It makes a great side dish or main dish. I made this last night for our main dish, and plan on serving the extras as a side dish later in the week alongside meatloaf. Perfect!
Ingredients:
2 pints of heavy whipping cream
4 cups of Kraft Natural Cheese Triple Cheddar W/Touch of Philadelphia Shredded Cheese
2 cups Shredded Mild Cheddar Cheese
1 stick of butter
2 tsp. minced garlic
1 tsp. cayenne pepper
2 lbs. elbow macaroni
1/2 cup panko bread crumbs
non-stick cooking spray
Preheat the oven to 400F.
Heat a large sauce pan over medium-high heat. Add the butter and whipping cream. Heat until the butter is melted and the cream is bubbling lightly. Slowly add the triple cheese mix to the sauce pan, stirring carefully. Keep adding the cheese and stirring until the mixture is combined and smooth. Turn down the heat to low.
Prepare the elbow macaroni according to the package directions. Drain and set aside.
Place 1/2 of the cooked macaroni in a large bowl. Pour in 1/2 of the cheese sauce. Add 1 cup of the shredded cheddar. Mix well.
Prepare a 9x13 deep lasagna pan with cooking spray. Pour the macaroni and cheese into the pan and smooth the top with a spoon for an even layer. Sprinkle 1/4 cup of the bread crumbs on top. Repeat with a second pan and the rest of the macaroni, cheese mixture and extra shredded cheese. Top with the remaining bread crumbs.
Place the pans in the oven and bake until lightly golden brown, 20-30 minutes. Remove from the oven and let it set for 5 minutes before serving.
Makes 18-20 servings.