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Cory and I eat an ungodly amount of cheese, so homemade mac and cheese seemed like the perfect meal to make for lunch on a dreary Sunday afternoon. My inspiration came from this recipe from Budget Bytes.
I added about twice as much cheese and three times as much dijon mustard as the recipe called for. I also used completely different spices (garlic powder, onion powder, salt, pepper, paprika, ground mustard, etc.)…so I guess really the only similarity was cooking the noodles in milk. Such a good idea! The result was delicious- so much better than the boxed variety, and it was such a simple way to enjoy some cold-weather comfort food!