If you asked me what my favorite recipe was on this site (and as of this moment, I have over 1,200 recipes), it would most definitely be my cornmeal and brown sugar crusted bacon, OBVIOUSLY. But my second would be one of the simplest, most classic dishes on here, which is super creamy macaroni and cheese, cooked on the stovetop for maximum creaminess. Ready for some good old-fashioned comfort food wonderfulness? Let’s make it!
So, pretend with me for a moment that your favorite mac and cheese recipe and your favorite taco recipe had a baby made out of creamy cheddar cheese and macaroni goodness mixed with spicy ground beef and topped with crumbled up crunchy tortilla chips. Got that in your mind? Welcome to my chili macaroni and cheese, which is all of that deliciousness baked up in your favorite casserole dish and just in time for those chilly winter nights when the ravenous kids are around. Let’s make it!
Just when I think I can’t possibly come up with another way to slice and dice macaroni and cheese (and please, take a look at my related posts at the bottom of this post to see what I mean!), I somehow manage to come up with another way. My brother recently asked me if I had to pick a last meal what it would be, and after much thought I have picked…macaroni and cheese. (Side note: We get along just fine, andI am almost certain this was general curiosity and I have nothing to be worried about. 😉 ) Which maybe explains all my varieties of it, and this one has two great things going for it. Lots of colorful veggies, and the whole thing cooks all together in one pot all at the same time. If that is mac and cheese heaven, I don’t know what is!
I do love a good taco. I do not like the crunchy shells that shatter on first bite though. I like the taste of them…it’s the shattering part that gets me. And yes, I know I can eat tacos with soft tortillas, but recently it occurred to me that good old everyday pasta would make an excellent stand-in for the taco shell…AND I would be able to eat it with a spoon. Somehow, things taste just a little bit better when a spoon is involved. Which is the convoluted way that my recipe for taco pasta was born!
Oh, so much to say about cheeseburger macaroni and cheese! Starting with the fact that it’s my new favorite in my ever-growing macaroni and cheese repertoire. As far as I am concerned, there will never be enough macaroni and cheese variations in the world, and I owe it to society to keep expanding the macaroni and cheese possibilities. And since the words “cheeseburger” and “macaroni and cheese” just seem to go together so well, I’m not sure what took me so long with this one. But better late then never, so here we go!
Macaroni and cheese! From macaroni and cheese cupcakes to macaroni and cheese soup to macaroni and cheese pizza, there’s pretty much nothing I won’t do or try when it comes to one of my favorite suppers. And so it was pretty much only a matter of time before my trusty slow cooker got in on the game. What would happen, I wondered, if I tried tossing all the usual macaroni and cheese ingredients together in the slow cooker, walking away for a few hours and coming back?