Michelle’s Kitchen
Another version of classic macaroni and cheese! I’m a big fan of cooking extra pasta and storing the extra in the refrigerator (plain). I can’t tell you how many times it has helped put a super-quick dish together! I’ve added it to everything from salads to soups and to quiches!
This recipe is so quick and simple - you’ll be kicking yourself for spending money on the “boxed and bagged” cheesy side dishes. All you need to do is customize the cheese to what your family loves and do the same with the pasta shape - incredibly versatile! Plus you can add in other extras leftover in the refrigerator if you want to make a one-dish meal ... you may just need to add extra sauce! But since the sauce is done in 2 minutes ... and any you don’t use stores beautifully in the refrigerator ... I’m certain you’ll find the perfect ratios that fit your household!
Here’s how simple this is to put together:
Saturday, May 5, 2012
Cheesy Baked Egg Noodles For One (or Two)
Ingredients I used:
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-1 recipe Cheese Sauce For One (or Two) - Microwave Method (about 2/3 cup), warmed slightly if cold and too thick for combining
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-3 ounces cooked wide egg noodles
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-Panko breadcrumbs for topping, optional
Directions:
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*If baking, preheat oven to 450 degrees. You could also bypass the oven for baking it and heat it up on the stovetop or microwave. You could also heat it through in your Crockpot or slow cooker!
Spray a small baking dish with non-stick cooking spray. Lay the egg noodles in the dish. Pour the cheese sauce over the top. Stir to combine. Sprinkle Panko breadcrumbs on top and place in the oven uncovered for 8 - 10 minutes, or until golden and bubbly. *I used my toaster oven! ENJOY!!!
