Recipe of the Week!

August 24, 2010

One vital member of the MHK’s volunteer staff throws us a curve ball this week.  Normally her duties are relegated to tasting the recipes we feature, or adding her opinion to our restaurant reviews.  But this week our featured recipe is actually one that she herself is responsible for – not only the recipe, but the actual cooking of the dish.  Granted, it’s nothing fancy or trendy or cutting-edge – but it is the best version of this popular comfort food I’ve ever had.  Macaroni and cheese comes in many shapes and forms, but sometimes simple is best, as with this dish.  But the little twist that really makes it the best is the addition of bleu cheese crumbles.  Just the right amount adds a great tang to this cheesy treat, and the panko breadcrumbs are light and crunchy, making this truly worthy of our Recipe of the Week.  Enjoy!

The MHK Mac N’ Cheese

(serves 4)

1 lb. macaroni (or another curved pasta)

1 cup sour cream

1 can cheddar cheese soup

8 oz. sharp cheddar, shredded

3 oz. bleu cheese, crumbled

1 tbsp. butter, melted

1/2 cup panko (or other) breadcrumbs

Preheat oven to 400.  Cook pasta according to directions, drain.  In a 9 x 13 baking pan, combine pasta, sour cream, cheese soup, shredded cheddar and bleu cheese.  Mix well, then drizzle with melted butter and sprinkle breadcrumbs over the top.  Bake uncovered for 40 minutes.  Let stand for 1 minute, then serve.  Eat!


One comment

  1. […] result.  And its source is none other than our own volunteer staffer who is responsible for that macaroni n’ cheese recipe posted a couple of weeks ago!  This lasagna is vegetarian and very low in fat, and yet somehow it […]

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