There is something to be said for Kraft Mac and Cheese. That’s right. I said it. Come on people. You know you love it. It’s the cheesiest and it doesn’t stick to your cookware like real cheese does. I honestly and truly like, and sometimes I even crave the unnatural orange colored pasta dish in its blue box of goodness. However, there are times when a girl needs to eat mac and cheese made from scratch. This macaroni and cheese recipe comes from the Better Homes and Gardens website.
I loved the crunchy breadcrumbs on top of this dish. The sauteed onions and garlic mixed with tomato paste give the sauce a richer flavor that is more than just milk and cheese. I used 2% milk and half swiss, half sharp cheddar with a great resulting flavor. I cooked the chicken in chunks, but ended up kind of shredding it into smaller pieces before adding it to the cheese. The recipe calls for penne or similar pasta, but I used traditional elbow macaroni.