Look at me, posting 2 pasta dishes in a row! (Last week I shared a Mushroom and Garlic Butter Pasta). I took a pretty long break from pasta in my life…not intentionally, honestly, I just think I get into ruts where I was making pasta dishes all the time, and then I wasn’t. And I do tend to make more pasta in the fall and winter months than I do in the spring and summer. There is no rhyme or reason to my food preferences. It’s usually all based in ease, necessity, and lack of creativity. But here we are again, apparently back in pasta season. Pasta and cheese season. Merry merry! This is one of those easy, cozy, everyone-loves-it meals. Make it as a main, make it as a side, or take it to a potluck…it’s a crown pleaser for sure. The types of cheeses involved make it different than your standard mac and cheese (no cheddar!) …plus, there’s sour cream and cream cheese involved, which gives it (very) slight tang that I loooooove. I use mozzarella as the base, and then add some big flavors…provolone, Swiss, Parmesan…and then cream cheese for creaminess. Also, I will say this and please note…grate your own cheese. The pre-grated just doesn’t melt as nicely, due to the coating they use to prevent sticking. Also I wrote in the recipe to use “Italian Seasoning”, which totally works, but I actually love using the Trader Joe’s 21 Seasoning Salute in this. If you have a TJs local to you, hop over and grab some. It’s really an easy dish to make, which with school starting, any easy dinner ideas are welcome! And yes, you can certainly adjust the cheeses to suit your own preferences. You just boil some pasta and mix the other ingredients in with the warm pasta. Spread it all in a 9×13 dish… And bake it until the top is golden and all the cheeses are melted! It is one of those dishes that is best served immediately, because that cheese pull is EVERYTHING! Looking for more Mac and Cheese Recipes? Try these:
No Boil Slow Cooker Mac and Cheese Carnitas Mac and Cheese Philly Cheesesteak Mac and Cheese
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