However, if tomatoes and stuffing don't sound good together, you can always leave them out - the dish is still great without them. I enjoyed the addition of the tomatoes and thought they'd pair well with other Thanksgiving foods despite the added flavor. 1 cup uncooked elbow macaroni 1 can, 15 oz, corn (do not drain) 1 can, 14.2 oz, creamed corn 1/2 cup, one stick, butter, cubed 8 oz Velveeta cheese, cut. If I was to choose which one to make again, I would definitely opt for the Ina Garten macaroni-and-cheese recipe. With the Stewart version, I had to prep onions and grate four kinds of cheese, for not that much more flavor in the end. The tomatoes added a ton of tart flavor to the dish and a unique texture, but I was torn over which I preferred.īoth recipes have their high points, but I couldn't ignore the fact that the Ina Garten recipe was cheaper due to the fact I only needed two kinds of cheese. The Ina Garten version tasted like an adult-friendly version of a childhood favorite, while the Martha Stewart version was more classic. Cook the macaroni until still slightly firm.The finished Ina Garten macaroni-and-cheese dish. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Taste the sauce and add more salt and seasoned salt as needed. Pour in the drained, cooked macaroni and stir to combine. TOPPINGS: Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for macaroni cheese. Cook the macaroni until still slightly firm.In a large pot, melt the butter and sprinkle in the flour. Cook for a couple of minutes, whisking constantly. Pour in the milk, add the mustard and whisk until smooth. Pour the egg into the sauce, whisking constantly. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour in the drained, cooked macaroni and stir to combine.Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes.Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes. Remove from the pan and cut into bite-size pieces.

Pioneer woman crock pot mac and cheese