![]() Sprinkle with remaining cheese, cover, and cook for 5 more minutes or until cheese is melted. Spoon macaroni mixture into dutch oven, cover and bake at 400 degrees for 30-35 minutes or until macaroni is cooked and liquid is absorbed. ![]() If you have it in for a period longer than 20 minutes, turn the heat to 180 degrees F and leave it in the oven for up to 30 minutes without it getting dry. Lightly oil or spray a 10 inch dutch oven.Ĭombine Double Cheddar Sauce, water, chilies, tomatoes, and 1/2 cup cheese in a large bowl. Keep your mac and cheese warm but still moist by turning off the oven and leaving it inside covered. This recipe also easily doublesbecause one can't have too much mac 'n' cheese. Simple and good, give it a try!ġ jar (1 lb.) Ragu® Cheesy Double Cheddar Sauceġ can (4.5 oz.) chopped green chilies, undrainedġ cup shredded Monterey Jack cheese (about 4 oz.) Don’t be alarmed if the sauce looks thin at first: It will continue to thicken as it bakes with the noodles. I found this at the Ragu company website. After 20 minutes I gave it a stir and at 30 minutes it was ready for the final topping of cheese. I baked this in my 10 inch oven with 10 coals in a circle around the bottom and completely covered the lid. If you don't have fresh tomatoes, use the drained, canned, diced variety. Ideal for camping or as an easy, inexpensive dinner you can make at the last minute. This is another one of those magical one pot recipes that doesn't look like much when you pour it into your dutch oven but miraculously comes together in a luscious, creamy macaroni and cheese.
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