We finally got around to having a traditional Thanksgiving dinner last night. (Just a week after the rest of the nation!) When it came time to make my Grandmom's mac and cheese, I found myself looking at not enough extra sharp cheddar to really do it justice. With some quick thinking, a faboo new recipe was born. This macaroni and cheese has a little kick to it and a lot of sass. Yummy good, friends! Hope you enjoy it as well! Peace, B.
Preheat oven to 350 degrees.
Boil two cups elbow macaroni according to package directions. Drain and put back in the pot. Mix in one 15 ounce can of nacho cheese (You can find this concession stand style nacho cheese on the ethnic aisle or the condiment aisle in your grocery store.), 1 cup pico de gallo, and a couple of shakes of hot sauce. Mix well and pour into a small casserole dish sprayed with cooking spray. Shred an 8 ounce block of extra sharp cheddar cheese over the top. Bake for one hour or until top is golden brown.
Preheat oven to 350 degrees.
Boil two cups elbow macaroni according to package directions. Drain and put back in the pot. Mix in one 15 ounce can of nacho cheese (You can find this concession stand style nacho cheese on the ethnic aisle or the condiment aisle in your grocery store.), 1 cup pico de gallo, and a couple of shakes of hot sauce. Mix well and pour into a small casserole dish sprayed with cooking spray. Shred an 8 ounce block of extra sharp cheddar cheese over the top. Bake for one hour or until top is golden brown.
