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  • The Creamiest Baked Mac & Cheese You’ll Ever Make

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    This easy baked mac and cheese recipe is at the very top of my list of favorite comfort dishes. It’s a breeze to make with macaroni in a rich and creamy cheese sauce (and lots of it!) baked until bubbly under a golden crumb topping.

    cheesy Baked Mac and Cheese in the dish with a spoon
    • Flavor: Using two kinds of cheese and extra sauce makes the dish extra creamy, rich, and full of cheesy goodness. 
    • Skill Level: This recipe is easy to make and can be prepared ahead of time and refrigerated.
    • Swaps: Try this recipe with mixtures of different cheeses, such as mozzarella, Monterey Jack, Havarti, Provolone, Gruyere, or Gouda.  
    cream , flour , panko , macaroni , milk , cheese , butter and seasonings with labels to make Baked Mac and Cheese Recipe

    Essentials and Easy Swaps

    • Pasta: Elbow pasta makes the creamiest mac and cheese, but any medium or small shapes with ridges or holes, like shells or cavatappi, work too.
    • Cheese: Sharp shredded cheddar adds a bold cheese flavor. You can replace 1 cup of cheddar with Swiss, Havarti, or Gruyere cheese.
    • Dairy: I use a combination of milk and cream to make it nice and creamy. Heavy cream will give the dish all the more richness.
    • Topping: Panko breadcrumbs have a nice crunch, but you can use regular breadcrumbs or crushed cracker crumbs (saltines or Ritz) instead.

    Variations

    • Add extra protein that will complement the cheesy flavors. Bacon or sausage tastes wonderful in baked mac and cheese, and adds a smoky layer.
    • Broccoli, peas, or green beans are nice add-ins for adding nutrients and cutting through some of the cheesy richness.

    Shredding cheese from a block makes a velvety smooth sauce, but pre-shredded cheeses can be used if time is of the essence.

    If you have a food processor, use the shred blade to make quick work of shredding the cheese.

    Baking mac and cheese is the classic Southern method, but if dinner needs to be on the table fast, you can skip the baking step and serve from the stovetop.

    adding flour and seasonings to butter to make Baked Mac and Cheese Recipe
    adding cheese to pot to make Baked Mac and Cheese Recipe
    melting flour with butter to make roux for Baked Mac and Cheese Recipe
    stirring Baked Mac and Cheese Recipe sauce

    How to Make Baked Mac and Cheese

    1. Cook pasta: Cook the pasta al dente (recipe below).
    2. Make sauce: Cook butter, flour, and seasonings. Whisk in milk and cream, then stir in cheeses.
    3. Add pasta: When the cheeses are melted, whisk the sauce until smooth and stir in the cooked pasta.
    4. Bake: Spoon into a casserole. Sprinkle the bread crumb topping over the top and bake. Easy peasy!

    Do not overbake this mac and cheese to keep it extra creamy. Everything is already cooked; heating it blends the flavors and gives it a browned topping.

    Once heated through, the dish is ready to serve.

    creamy cheese sauce to make Baked Mac and Cheese Recipe
    Baked Mac and Cheese Recipe in a casserole dish
    adding cheese to dish to make Baked Mac and Cheese Recipe

    Holly’s Helpful Hints

    • Don’t overcook the pasta as it cooks more in the oven; it should be al dente (firm).
    • If time allows, shred your cheeses from a block for a smoother sauce. Pre-shredded cheeses will work, but they don’t melt as smoothly.
    • Remove sauce from the heat before adding cheese. Oveheating cheese can cause it to separate or become grainy.
    • Do not overbake: Once the macaroni is hot and bubbling on the edges, it’s ready.
    a pan of baked mac and cheese with a bread crumb and cheese topping

    Love Your Leftovers

    • Leftovers: Keep leftover baked mac and cheese in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to 3 months. Reheat on the stovetop or in the microwave with a little milk added to loosen the cheese sauce.
    • Make Ahead: Prep mac and cheese ahead and keep it covered in the refrigerator without topping for up to 2 days. Let the mac and cheese rest at room temperature for about 45 minutes. Stir in ½ cup of warm milk after baking for 20 minutes. Add topping and bake until hot and bubbly.
    • Freezing: Assemble unbaked mac and cheese in a foil-lined dish, freeze, then wrap in plastic wrap to free up the dish.
    • To bake, return the casserole to the baking dish and thaw overnight in the refrigerator. Let the mac and cheese rest at room temperature for about 30 minutes. Add topping and bake until hot and bubbly.

    More Cheesy Baked Pasta

    Did you make this Baked Mac and Cheese recipe? Leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 15 minutes

    Cook Time 35 minutes

    Total Time 50 minutes

    • Preheat the oven to 400°F.

    • Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.

    • Meanwhile, in a small bowl, make the topping by combining Panko breadcrumbs, 2 teaspoons butter, 2 ounces cheddar and 2 tablespoons Parmesan. Mix well and set aside.

    • In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.

    • Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.

    • Remove the sauce from the heat and add cheddar & Parmesan cheeses, mustard powder, seasoned salt, and pepper. Whisk until melted and smooth.

    • Toss the sauce with the drained macaroni and gently spoon it into a 9×13 casserole dish.

    • Sprinkle the Panko crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.

    Cheese: Substitute Gruyère for ½ cup of the cheddar cheese if desired. Pre-shredded cheese works but doesn’t melt as smoothly. Remove the sauce from the heat before adding in the cheeses.
    Pasta: Cook the pasta (macaroni) just until al dente (firm), as it will cook more as it bakes.
    Baking: If the mac and cheese is overcooked, it won’t be creamy. Cook just until hot, and the topping is browned. Cool for 10 minutes before serving. 
    Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you prefer.

    Make Ahead: Prepare this baked mac and cheese up to 2 days in advance and keep it in the fridge, with the topping stored separately. Take it out of the fridge 45 minutes before baking. Cover with foil and bake for 20 minutes. Then, remove the foil and stir in up to ½ cup of warm milk or as needed to achieve a creamy texture. Add the topping, and bake uncovered for another 10 to 12 minutes or until browned.

    Leftovers: Keep covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat. Freeze for up to three months and thaw in the refrigerator before reheating.

    Serving: 1cup | Calories: 621 | Carbohydrates: 54g | Protein: 27g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 744mg | Potassium: 343mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1082IU | Vitamin C: 0.2mg | Calcium: 617mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Dinner, Lunch, Main Course, Pasta, Side Dish
    Cuisine American
    Diet Vegetarian

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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  • One Bite of This Cheesy Bake and You’re Hooked

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    This Velveeta mac and cheese recipe is creamy, nostalgic, and irresistibly cheesy. Tender macaroni is coated in a cheesy sauce made with cheddar and Velveeta for that smooth, melt-in-your-mouth texture.

    Velveeta mac and cheese on a plate with breadcrumbs on top
    • Flavor: Velveeta adds smooth creaminess and cheesiness to a traditional cheddar cheese sauce, while mustard gives the dish a bright tang.
    • Swaps: Instead of cheddar, use Parmesan, Gouda, Havarti, or mozzarella. As long as it melts, it can be swapped in. 
    • Time-Saving Tip: Skip the baking and serve it from the stovetop or from a Cock Pot without the topping if you’re in a hurry.
    • Serving Suggestions: Serve with your favorite veggies to balance the richness of this dish. Try broccoli, brussels sprouts, green beans, or asparagus.
    Preparing the cheese sauce for Velveeta Mac and Cheese
    Velveeta Mac and Cheese in a baking dish

    Ingredients for Velveeta Mac and Cheese

    • Velveeta: This processed cheese melts beautifully and gives the sauce a silky texture. For quick, even melting, make sure you cube the Velveeta cheese before adding it to the sauce.
    • Cheddar: Sharp or extra sharp will have more flavor. Buy a block and shred it, or save yourself some time and use a package of pre-shredded cheese; both work well in this recipe!
    • Macaroni: Elbows are the classic choice, or use shells, rotini, or penne noodles. You will just want to choose a pasta that holds sauce well for the maximum flavor in each bite!
    • Seasonings: I like to keep the seasonings simple with a touch of mustard and onion powder. For extra flavor, sprinkle in a bit of garlic powder, paprika, salt, or pepper.
    • Breadcrumbs: My favorite topping is Panko breadcrumbs for the crunchy texture, but you can use regular breadcrumbs or seasoned breadcrumbs.
    • Add-Ins: Toss in peas, broccoli, a can of Rotel or diced tomatoes, black olives, or sliced jalapeños. Give it extra protein and smoky depth with crumbed bacon, sausage, or diced ham.
    A baking dish of Velveeta mac and cheese with a serving spoon
    • Cook your pasta al dente so that it doesn’t overcook while baking in the oven or while reheating.
    • If your cheese sauce is too thick, reserve a little pasta water to help thin it out or add a splash of milk. If it’s too thin, sprinkle in a little extra cheddar cheese and stir until thickened.
    • If you want your breadcrumb topping extra crispy, broil it for 1-2 minutes at the end, keeping a close eye on it to ensure it doesn’t burn.

    Stash and Save for Later

    • To Store: Store in an airtight container in the refrigerator for up to 5 days.
    • To Freeze: Store in an airtight container or freezer bag for up to 4 months. Thaw in the fridge overnight before reheating.
    • To Reheat: Pop leftovers in the microwave or heat up on the stovetop, stir in a little bit of milk as needed.

    More Mac and Cheese? Yes, Please!

    Did you make this Velveeta Mac and Cheese? Leave us a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    4.95 from 573 votes↑ Click stars to rate now!
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    Prep Time 15 minutes

    Cook Time 30 minutes

    Resting Time 5 minutes

    Total Time 50 minutes

    • Preheat the oven to 350°F.

    • To make the topping, combine bread crumbs, cheddar cheese, and melted butter. Set aside.

    • Bring a medium saucepan of salted water to a boil. Cook the pasta al dente (firm) according to package instructions. Drain well, do not rinse.

    • Meanwhile, in a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour, mustard powder, and onion powder, and cook for 1 minute while whisking.

    • Gradually add the milk, whisking until smooth after each addition. Once the milk is added, bring the mixture to a boil over medium heat while whisking. Reduce the heat to medium-low and cook for 2 minutes. Stir in the cubed Velveeta cheese until melted and creamy.

    • Remove from heat and add cheddar cheese and the drained pasta. Stir well to combine.

    • Transfer the macaroni mixture to a 2 quart baking dish and sprinkle with the topping.

    • Bake for 20 minutes or until heated through and the topping is golden brown. Do not overcook.

    • Rest 5 minutes before serving.

    • Sharp cheddar can be replaced with other varieties of shredded cheese, such as Swiss or Parmesan.
    • Pre-shredded cheese can be used in this recipe.
    • Leftovers can be stored in the refrigerator in an airtight container for up to 5 days, or frozen for up to 4 months. Thaw in the refrigerator before reheating.

     

    Calories: 379 | Carbohydrates: 39g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 775mg | Potassium: 300mg | Fiber: 1g | Sugar: 6g | Vitamin A: 757IU | Vitamin C: 0.1mg | Calcium: 385mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Main Course, Pasta, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    Velveeta mac and cheese on a white plate with writing
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  • Weekly Meal Plan Oct 20, 2025

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    Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Weekly Meal Plan Oct 13, 2025

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    Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Weekly Meal Plan Nov 4, 2024

    Weekly Meal Plan Nov 4, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Weekly Meal Plan Sep 2, 2024

    Weekly Meal Plan Sep 2, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Tuna Macaroni Salad

    Tuna Macaroni Salad

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    Make an easy, protein packed summer dish with this tuna macaroni salad recipe.

    Make this macaroni salad with tuna, two kinds of pickles, celery, onions, elbow macaroni and a creamy Dijon dill dressing.

    Tuna Macaroni Salad with pickles

    We have partnered with Chicken of the Sea to bring you this recipe.

    • This recipe turns a traditional macaroni salad from a side into a protein-packed lunch.
    • The dressing provides the perfect balance of sweet and tangy flavors.
    • This recipe packs lots of fresh, crunchy, dilly flavor.
    • It’s delicious and nutritious as an entree salad.
    onion , sweet pickles , macaroni , dressing , tuna , celery , dill , dill pickles , red pepper , salt and pepper with labels to make Tuna Macaroni Salad

    Ingredients for Tuna Macaroni Salad

    Tuna: You can use either light or solid white tuna. Light tuna has smaller, flakier pieces, while solid white albacore has larger chunks and a milder flavor. Always choose tuna packed in water and drain it well.

    Pasta: I love this with macaroni noodles but you can use other small sized pasta shapes that have ridges or are tubular so the dressing can cling to it. Try shells, ditalini, or mini penne.

    Dressing: Mayonnaise and sour cream create the base for this recipe. You can replace sour cream with plain Greek yogurt if you’d like. Dijon and pickle juice add flavor, you can replace the pickle juice with fresh lemon juice if you’d like.

    Pickles: I love a combination of both sweet and dill pickles in this recipe, but you can use just one or the other.

    Celery & Onion: Crisp celery, white or red onion, and bell peppers add texture, crunch, and flavor. For a milder onion flavor, try thinly sliced green onion.

    Variations

    • Light mayo and reduced fat products do work in this recipe but the dressing won’t be as thick.
    • Whole wheat, gluten-free, or plant-based pasta choices will work equally well in this recipe.
    • Sliced radishes, chopped sundried tomatoes, peas, small diced cheddar cheese, chopped hard-boiled eggs, and bacon bits are great additions to a macaroni salad. Use sweet pickle relish or a dill pickle relish.
    ingredients to make dresssing for Tuna Macaroni Salad in a bowl and vegetables and pickles chopped on a cutting board
    adding ingredients together in a bowl to make Tuna Macaroni Salad

    How to Make Tuna Macaroni Salad

    Fresh and creamy tuna macaroni salad is an easy picnic and potluck favorite!

    1. Cook elbows per package directions. Drain, rinse, and set aside.
    2. In a small bowl, whisk dressing ingredients (recipe below).
    3. Combine all ingredients in a large bowl and toss with dressing.
    4. Refrigerate to chill for at least an hour before serving.

    Garnish with sliced pickles or chopped fresh parsley or dill.

    I’m absolutely obsessed with this chopper, it makes food prep so much faster and easier. In this recipe, it’s great for chopping onions, pickles, and bell peppers. I use it ALL of the time.

    taking a spoonfull of Tuna Macaroni Salad

    Storing Leftovers

    • You can make tuna macaroni salad up to a day ahead to allow the flavors to blend.
    • This macaroni salad can be refrigerated in an airtight container for up to 3 days.
    • Pasta salads do not thaw well, so freezing them is not recommended.

    More Tuna Favorites

    Did you make this Tuna Macaroni Salad? Leave a rating and comment below!

    taking a spoonfull of Tuna Macaroni Salad

    5 from 12 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Tuna Macaroni Salad

    Tuna macaroni salad is a quick and creamy salad perfect as a side or meal!

    Prep Time 20 minutes

    Cook Time 15 minutes

    Chill Time 1 hour

    Total Time 1 hour 35 minutes

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    • In a large pot, cook pasta al dente according to package directions. Rinse under cold water to stop the pasta cooking and drain well.

    • In a small bowl, combine sour cream, mayonnaise, relish, pickle juice, dijon mustard, vinegar, sugar, salt and pepper. Mix well and set aside.

    • To a large bowl, add cold pasta, tuna, celery, sweet pickles, dill pickles, red pepper, onion and dill. Top with dressing and gently toss to combine.

    • Refrigerate at least 1 hour before serving.

    • Store leftovers in a covered container in the fridge for up to 3 days.
    • Stir gently prior to serving.

    Calories: 139 | Carbohydrates: 21g | Protein: 9g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 493mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Lunch, Salad, Seafood, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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  • Pulled Pork Mac and Cheese

    Pulled Pork Mac and Cheese

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    Pulled pork mac and cheese combines two of my favorite meals into one.

    Our favorite homemade mac and cheese recipe gets a meaty makeover with scoops of zesty pulled pork baked right on top.

    Say hello to a new family favorite!

    taking a spoonful of Pulled Pork Mac and Cheese

    Pulled Pork Mac and Cheese

    Perfect for any potluck or family gathering, this bbq pork mac and cheese is loved by everyone!

    • This tasty two-in-one twist combines two favorite comfort foods for a deliciously cheesy meal!
    • Make ahead up to a day ahead and chill until ready to reheat (see recipe notes).
    • Cook this crowd-pleasing recipe on game day, movie night, or kid sleepovers!
    • Spice it up, jazz it up, or keep it simple with a side of crunchy coleslaw!
    butter , onion powder , mustard powder , parmesan , macaroni , milk , bbq sauce , flour , macaroni , cheese , pulled pork , broth , parmesan with labels to make Pulled Pork Mac and Cheesebutter , onion powder , mustard powder , parmesan , macaroni , milk , bbq sauce , flour , macaroni , cheese , pulled pork , broth , parmesan with labels to make Pulled Pork Mac and Cheese

    Ingredients for Pulled Pork Mac & Cheese

    • Pasta – Any medium-sized dry pasta will work; choose tubular shapes like elbow, ziti, or penne to soak up the cheesy sauce.
    • Cheese – This is a 3-cheese mac and cheese. You can mix and match the cheeses, but be sure that at least one has a rich, bold flavor like sharp cheddar. Gouda or Colby jack are great choices.
    • Sauce – This recipe starts with a white sauce made with a roux (which is butter and flour) to thicken it. Milk adds a creamy base while broth adds flavor.
    • Pulled Pork – To keep this recipe fast, I use prepared (or leftover) pulled pork mixed with my favorite BBQ sauce. You can also use your favorite pulled pork recipe for topping this mac (try the Instant Pot or slow cooker).

    Variations

    • Buy your favorite BBQ sauce or make your own.
    • Spice it up with chopped green chilis, jalapenos, or red pepper flakes.
    adding flour to melted butter to make Pulled Pork Mac and Cheeseadding flour to melted butter to make Pulled Pork Mac and Cheese
    adding seasonings to milk to make Pulled Pork Mac and Cheeseadding seasonings to milk to make Pulled Pork Mac and Cheese
    adding cheese to pot to make Pulled Pork Mac and Cheese sauceadding cheese to pot to make Pulled Pork Mac and Cheese sauce
    adding pulled pork to macaroni to make Pulled Pork Mac and Cheeseadding pulled pork to macaroni to make Pulled Pork Mac and Cheese
    Pulled Pork Mac and Cheese in the casserole dishPulled Pork Mac and Cheese in the casserole dish

    How to Make Pulled Pork Mac and Cheese

    1. Cook and drain pasta.
    2. Prepare the homemade cheese sauce (recipe below).
    3. Combine the pasta and cheese sauce in a 9×13-inch baking dish.
    4. Top with pulled pork and remaining cheese, and drizzle with BBQ sauce. Bake until bubbly.

    Storing Leftovers

    Leftover pulled pork mac and cheese can be kept in an airtight container in the refrigerator for up to 4 days and frozen in zippered bags for up to a month.

    Reheat in the microwave or stovetop with a little milk to loosen the sauce.

    Mac and Cheese Faves

    Did your family love this recipe? Be sure to leave a rating and a comment below!

    taking a spoonful of Pulled Pork Mac and Cheesetaking a spoonful of Pulled Pork Mac and Cheese

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Pulled Pork Mac and Cheese

    Creamy, cheesy, and loaded with zesty pulled pork, this mac and cheese is the ultimate comfort food to feed a crowd!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    Prevent your screen from going dark

    • Preheat the oven to 425°F. Grease a 9×13-inch baking dish.

    • Bring a large pot of salted water to a boil. Add the elbows and cook al dente according to package instructions. Drain well and do not rinse.

    • Melt the butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, while stirring.

    • Gradually add the milk and broth, a bit at a time, and whisk until smooth after each addition. Add dry mustard, salt, pepper, and onion powder. Bring the sauce to a boil and let boil for 1 minute until thickened.

    • Remove from the heat and whisk in 2 cups of cheddar cheese, pepper jack, and parmesan cheese.

    • Stir in the elbow macaroni, transfer to the prepared baking dish, and spread into an even layer.

    • Gently top the macaroni with pulled pork. Sprinkle the remaining cheese on top and drizzle with bbq sauce.

    • Bake 15 to 17 minutes or until hot and bubbly. Serve with additional barbecue sauce to taste.

    If desired, ½ cup of bbq sauce can be stirred into the pork before topping the mac and cheese.
    Leftovers can be stored in a covered container in the fridge for up to 4 days. 

    Calories: 796 | Carbohydrates: 74g | Protein: 39g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 1756mg | Potassium: 328mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1149IU | Vitamin C: 2mg | Calcium: 666mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Dinner, Entree, Pasta, Pork
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    bowl of Pulled Pork Mac and Cheese with a titlebowl of Pulled Pork Mac and Cheese with a title
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  • Tuna Pasta Salad

    Tuna Pasta Salad

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    This Tuna Pasta Salad recipe is a favorite easy meal.

    Flaky tuna, tender pasta, some cheese, and a handful of peas are tossed in a simple creamy dressing with a touch of dill.

    bowl of Creamy Tuna Pasta Salad

    Ingredients for Tuna Pasta Salad

    This pasta salad is both quick and simple to make with ingredients you likely have on hand. Best of all, it can be made ahead of time making it perfect for a quick meal any time.

    Ingredients

    • Tuna – Choose tuna that is packed in water so it doesn’t make the rest of the salad oily and drain it well. Solid or chunk white albacore tuna will have bigger pieces and a bit of a milder flavor while light tuna has smaller pieces.
    • Pasta – Use medium-shaped pasta like rotini or shells so the ridges grab the dressing!
    • Add-Ins – Celery, green onions, frozen peas, and cheddar cheese add texture and flavor to this salad.
    • Dressing – Mayonnaise and sour cream make a creamy base, while sweet relish, dill, and vinegar add sweetness and flavor.
    ingredients in a bowl to make Creamy Tuna Pasta Saladingredients in a bowl to make Creamy Tuna Pasta Salad

    Variations

    Perfect for potlucks, BBQs, and summermeals – this tuna pasta salad recipe lends itself well to variations. Here are our favorites:

    • Swap sweet pickle relish for chopped dill pickles.
    • Replace the sour cream with Greek yogurt to lighten the dressing.
    • Add a spoonful of Dijon, a squeeze of lemon juice, or fresh herbs to the dressing.
    • Chopped hard-boiled eggs are great in this recipe.
    • Try adding diced red bell peppers, cherry tomatoes, cucumber, red onion, or parsley.

    Got Tuna?

    Here are some of our favorite ways to doctor up a can of tuna for a great meal!

    How to Make Tuna Pasta Salad

    1. Cook Pasta: Boil the pasta (recipe below).
    2. Mix Dressing: Combine the dressing ingredients in a large mixing bowl.
    3. Combine & Refrigerate: Add the cold pasta and remaining ingredients to the bowl and gently toss to combine. Refrigerate for one hour.

    Whether you make it in advance or fresh to eat, keep it chilled until you are ready to serve.

    As the pasta salad sits, the pasta soaks in the dressing. This is great because it flavors the salad throughout (and it’s why refrigerating is recommended before serving). Dress the salad generously so it’s nice and creamy as the dressing is absorbed.

    top view of Creamy Tuna Pasta Salad in a glass bowltop view of Creamy Tuna Pasta Salad in a glass bowl

    Serving, Storage, and Leftovers

    When serving it outdoors, put the salad in a bowl on a small tray or plate of ice to keep it cold. Stir frequently to keep it all chilled throughout!

    Tuna pasta salad can be kept in a sealed container in the fridge for up 4 days, making it great for lunches.

    More Delicious Pasta Salads

    Did you make this Tuna Pasta Salad? Be sure to leave a rating and a comment below!

    Creamy Tuna Pasta Salad in a bowlCreamy Tuna Pasta Salad in a bowl

    4.97 from 100 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Tuna Pasta Salad

    This creamy tuna pasta salad recipe combines pasta & tuna in a fresh and creamy dressing.

    Prep Time 20 minutes

    Cook Time 15 minutes

    Chill Time 1 hour

    Total Time 1 hour 35 minutes

    Salad Bowl on white backgroundSalad Bowl on white background

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    • Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Rinse under cold water to stop cooking.

    • In a large serving bowl, add the mayonnaise, sour cream, relish, vinegar and dill.

    • Add the cold pasta to the dressing mixture, along with the drained tuna, celery, onion, peas, and cheese.

    • Refrigerate at least 1 hour. Stir and serve.

    Leftover salad can be kept in an airtight container in the fridge for up to 4 days.

    Calories: 431 | Carbohydrates: 28g | Protein: 16g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 406mg | Potassium: 237mg | Fiber: 2g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 8.7mg | Calcium: 175mg | Iron: 1.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Fish, Pasta, Salad, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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  • American Goulash Recipe

    American Goulash Recipe

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    This easy American Goulash recipe is full of hearty ingredients that will warm you from the inside out.

    While goulash can vary, this version uses ground beef, canned tomatoes, elbow macaroni, and onions to make a hearty one pot meal.

    It’s packed with zesty flavor and the perfect way to feed a crowd on a budget.

    American Goulash cooked in the pot

    Goulash Around The Globe

    American Goulash is not the same thing as goulash in other parts of the world.

    The difference between Hungarian and American Goulash:

    Hungarian Goulash is a beef and onion soup seasoned with Hungarian paprika and sometimes containing potatoes and/or carrots (often made without vegetables).

    American Goulash is old-fashioned goodness. It’s a simple dish with ground beef and elbow macaroni in tomato sauce. This American comfort food is also called “slumgullion”, Hamburger Goulash, or “American chop suey” among other names!

    American Goulash in bowls with a pot full in the backAmerican Goulash in bowls with a pot full in the back

    Goulash is a Childhood Favorite!

    • American goulash uses simple ingredients, and it’s budget-friendly.
    • This recipe can be stretched to feed a crowd by adding extra pasta and sauce.
    • It needs only one pot which means less mess and fewer dishes to wash!
    • Double up the batch or freeze leftovers for future meals.
    ingredients for goulash on a table including broth, tomato sauce, bell pepper, seasonings, garlic, onion, diced tomatoes, tomato paste, pasta, and ground beef ingredients for goulash on a table including broth, tomato sauce, bell pepper, seasonings, garlic, onion, diced tomatoes, tomato paste, pasta, and ground beef

    Goulash Ingredients

    Ground Beef—Ground beef (or hamburger meat) is browned as the base of this meal, and it’s okay if you use a little bit more or less than called for. You can substitute Italian sausage or use ground turkey if you’d like.

    Elbow Macaroni – I use elbows but any small pasta will work. Try small shells, bowties, or ditalini all work well.

    Sauce – This goulash recipe has a rich zesty tomato sauce. Use favorite jarred pasta or marinara sauce combined with a can of tomatoes. We add water to cook the pasta but you can use beef broth in place. The sauce is seasoned with tomato paste and Italian Seasoning.

    Variations

    • Diced celery or red bell pepper can be added to the meat sauce.
    • Stir in some Worcestershire sauce and a sprinkle of chili flakes.
    • Stretch the meal with extra pasta (and water) or a can of drained beans.
    • Stir in some Parmesan cheese, or top it with cheddar cheese or sour cream for serving if desired.
    ingredients for goulash in a potingredients for goulash in a pot

    How to Make Goulash

    This easy goulash recipe comes together in just one pot.

    1. Brown beef, onion, & garlic in a large pot or Dutch oven.
    2. Add remaining ingredients except for pasta. Cover and simmer for 15 minutes to thicken.
    3. Add pasta and simmer until tender.

    Serve goulash with bread or dinner rolls for dipping and dunking.

    adding elbow macaroni to goulashadding elbow macaroni to goulash

    Leftovers?

    Fridge: Leftover American goulash can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.

    Freezer: Freeze chilled portions in zippered bags with the date labeled on the outside for up to 4 weeks. Thaw in the refrigerator before reheating on the stovetop.

    pot full of American Goulash with a spoonpot full of American Goulash with a spoon

    Did your family love this American Goulash? Be sure to leave a rating and a comment below! 

    pot full of American Goulash with a spoonpot full of American Goulash with a spoon

    4.97 from 649 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    American Goulash

    Goulash is a simple skillet dinner with tomatoes, beef, and macaroni noodles in a zesty tomato sauce. It’s a perfect comfort food on a budget!

    Prep Time 20 minutes

    Cook Time 50 minutes

    Total Time 1 hour 10 minutes

    • In a large skillet with a lid or a Dutch oven, cook the ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

    • Add the marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, & bay leaves. Bring to a boil over medium-high heat.

    • Add the elbow macaroni, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.

    • Uncover and simmer for an additional 5 to 10 minutes or until the pasta is tender.

    • Remove & discard the bay leaf. Top with cheese if using, and replace the lid. Let rest for about 5 minutes or until the pasta has thickened and the cheese is melted.

    This recipe can easily be doubled to feed a crowd (serving sizes can be adjusted in the print screen).
    For heartier appetites, the meal can be stretched with additional pasta (and water/broth), canned beans or chopped vegetables. (diced zucchini, sliced mushrooms, corn, or additional bell peppers). Any ground meat can be substituted for beef. 
    Start with the amount of broth/water as listed and add extra if needed (depending on pasta shape). The goulash will thicken as it cools and rests. Depending on the size and shape of your pan, you may need to add a little bit more liquid. Keep an eye on the dish as it cooks, and add more liquid as needed. The mixture will thicken slightly as it cools.
    Leftovers can be stored in an airtight container in the fridge for up to 4 days.

    Serving: 2cups | Calories: 217 | Carbohydrates: 24g | Protein: 21g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 562mg | Potassium: 812mg | Fiber: 3g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Main Course, Pasta
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated hearty American Goulash with a titleplated hearty American Goulash with a title
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    American Goulash in the pot and plated with a titleAmerican Goulash in the pot and plated with a title

    More Favorite Cozy Meals

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  • Instant Pot Mac and Cheese

    Instant Pot Mac and Cheese

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    This Instant Pot mac and cheese is extra creamy, super cheesy, really easy, and is ready in minutes.

    It all cooks in just one pot; including the pasta with no draining or straining.

    plated Instant Pot Mac and Cheese with a spoon

    Easy Cheesy Instant Pot Mac and Cheese

    • Creamy, cheesy, and delicious it’s made in just one pot, making fewer dishes to wash.
    • Super easy to prepare – no roux, no strainer, and no baking required.
    • A pressure cooker makes this so fast, this may even be quicker and easier than boxed.
    ingredients to make Instant Pot Mac and Cheese with labels

    Ingredients for Instant Pot Mac & Cheese

    Pasta – Elbow macaroni noodles are my first choice but you can use other small varieties of pasta.

    Water and Seasonings – Season the cooking water in this recipe as it is absorbed by the pasta, adding great flavor. Do not drain the water; the starches from the pasta help thicken it and make a creamy sauce.

    Cheese – Sharp cheddar and Parmesan cheese make a rich cheese sauce. You can replace some or all of the cheddar with gruyere, gouda, fontina, or even Monterey jack. Skip the mozzarella cheese in this recipe, as it isn’t bold enough.

    Variations

    • Replace half of the cooking water with reduced sodium chicken broth & skip the salt.
    • Add seasonings like garlic powder, cayenne pepper or a dash of hot sauce.
    • For some extra nutrition, stir in vegetables like spinach or steamed broccoli.
    • Replace the milk with half and half or evaporated milk if desired.
    • Add rotisserie chicken, diced ham, or even ground beef or sprinkle with crisp bacon.
    Macaroni noodles in an Instant Pot
    Mac and Cheese ingredients being added to the Instant Pot
    Mac with cream cheese being added to the instant pot
    macaroni noodles in the instant pot topped with cheddar and parmesan

    How to Make Instant Pot Mac and Cheese

    The leftover pasta water from cooking adds starch to thicken it and help it stick to the pasta.

    1. Add elbows, water, & seasonings to the Instant Pot and cook on high.
    2. Quick-release the pressure (per the recipe below) do not drain.
    3. Stir in cream cheese, cheddar and parmesan.
    Instant Pot Mac and Cheese

    Storing & Reheating Leftovers

    • Store leftovers in an airtight container for up to 4 days.
    • When reheating, add a splash of milk or heavy cream (about 1 tbsp per cup of mac and cheese) to keep it creamy.

    More Mac and Cheese Favorites

    Did you make this Instant Pot Mac and Cheese? Be sure to leave a rating and a comment below!

    Instant Pot Mac and Cheese

    4.90 from 255 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Instant Pot Mac and Cheese

    Instant pot mac and cheese takes all of the creamy goodness of homemade mac and cheese and turns it into an easy one pot meal.

    Prep Time 10 minutes

    Cook Time 6 minutes

    Pressure Preheat 10 minutes

    Total Time 26 minutes

    a 6 qt instant pot

    • In a 6qt Instant Pot, add uncooked elbow noodles, water, butter, dry mustard, onion powder, seasoned salt, and pepper.

    • Add the lid and turn to seal. Select MANUAL – HIGH PRESSURE for 6 minutes.

    • Once completed, turn or press the valve to release any pressure (quick release). There will be cooking liquid in the Instant Pot – do not drain it.

    • Stir in the cream cheese until melted. Add ¼ cup milk slowly until blended.

    • Add the cheddar and parmesan cheeses and stir until melted, adding additional milk if needed to reach the desired consistency. You may not need all of the milk.

    • Serve immediately.

    This recipe can be made with other types of cheese, ensure you use a bold or sharp cheese for the best flavor.
    Shred the cheese yourself for the best results, pre-shredded cheeses have additives and they don’t always melt well.
    Other shapes of pasta can be used, but depending on the shape, cooking time may need to be adjusted slightly.
    You may not use all of the milk; add just a little bit at a time.
    6 minutes on high should be just right for most brands of pasta, if you use another small shape and find it isn’t cooked through, put the lid back on and let it rest for a few minutes.

    Calories: 327 | Carbohydrates: 26g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 375mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 595IU | Calcium: 317mg | Iron: 0.7mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Lunch, Pasta, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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  • Baked Mac and Cheese

    Baked Mac and Cheese

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    A homemade baked mac and cheese recipe is one of my favorites of all time.

    In this baked mac and cheese recipe, tender elbow macaroni is smothered in a rich homemade cheese sauce and baked under a crispy butter crumb topping until golden brown and bubbly.

    casserole dish full of Baked Mac and Cheese

    A Favorite Main or Side Dish

    • Cheesy, creamy, and loaded with heaps of cheddar flavor, this baked mac and cheese is a crowd-pleaser!
    • A generous portion of a homemade cheese sauce makes it rich and delicious.
    • Serve it as a budget-friendly main dish or as a side next to Thanksgiving dinner.
    • Keep vegetarian or add leftover cooked chicken, ham, or bacon.
    cream , flour , panko , macaroni , milk , cheese , butter and seasonings with labels to make Baked Mac and Cheese

    Ingredients for Baked Mac and Cheese

    Pasta – This mac and cheese recipe is made with elbow macaroni; however, any small-ish shape will work. Elbows, shells, cavatappi, and rotelle are all great options.

    Cheese Sauce – This version of mac and cheese is made with a roux of butter and flour. Using both milk and cream create a sauce that’s rich and creamy with just the right texture. Season it with a little bit of mustard powder, onion powder, and a pinch of garlic powder.

    Cheese – Sharp Cheddar is my favorite choice for a classic mac and cheese recipe. If you’d like, add a little Gruyere (or Swiss) for a bolder flavor. Feel free to use your favorite cheeses like gouda, white cheddar cheese, Colby jack, or a blend. Be sure at least half of the cheese is a sharp or bold cheese for the best flavor.

    Toppings – Baked mac and cheese is delicious with a breadcrumb topping. Change it up and replace the Panko topping with crushed Ritz crackers.

    adding flour and seasonings to butter to make Baked Mac and Cheese
    melting flour with butter to make roux for Baked Mac and Cheese
    stirring Baked Mac and Cheese sauce
    adding cheese to pot to make Baked Mac and Cheese

    How to Bake Mac and Cheese

    This mac and cheese recipe is the best ever, and it’s easy to prepare:

    1. Boil pasta: Cook pasta al dente (firm), drain, and rinse under cold water. Set aside.
    2. Make the sauce: Make a roux by cooking flour, seasonings, and butter. Whisk in milk, cream, and seasonings. Cook until thickened per the recipe below.
    3. Stir in cheese: Remove from heat and add cheese; whisk until smooth. Stir in cooked elbows and spread in a casserole dish.
    4. Bake: Add topping and bake until the top is browned and bubbly. Let it rest before serving.

    For An Extra Creamy Mac and Cheese

    Be sure not to overbake the casserole. Everything in the dish is already cooked, the purpose of heating it is to blend the flavors and to get a browned topping.

    Once heated through, the macaroni is done!

    creamy cheese sauce to make Baked Mac and Cheese
    Baked Mac and Cheese in a dish to make Baked Mac and Cheese
    adding cheese to dish to make Baked Mac and Cheese

    Tips for Creamy Mac and Cheese

    • Cook pasta to a perfect al dente to avoid mushy noodles.
    • Shred your own cheese! Pre-shredded cheeses have additives that can keep them from clumping which also makes it so they don’t melt smoothly.
    • Remove sauce from the heat before adding cheese to keep it from separating or getting grainy.
    • Do not overbake (or the mac and cheese will be dry). Once the macaroni is bubbling and heated and the topping is browned, you know it is ready. Everything is cooked, the baking is to meld the flavors and brown the topping.
    • Mac and cheese can be prepared ahead of time and refrigerated for up to 2 days.
    a pan of baked mac and cheese with a bread crumb and cheese topping

    How to Prepare Mac and Cheese Ahead of Time

    • To make homemade mac and cheese ahead of time, prepare the recipe as directed without baking. Cover and chill for up to 48 hours.
    • If making ahead, I like to stir in additional warm milk part way through cooking to reach a creamy consistency as the pasta will soak up a little of the sauce. You can also add additional cheese if you’d like.
    • Remove the mac and cheese from the fridge at least 30 minutes (or up to 60 minutes) before baking. You may need to add extra baking time if it is cold from the fridge. Do not overbake.

    How To Freeze

    1. Line a baking dish with aluminum foil and add the macaroni and cheese. Freeze in the baking dish.
    2. Once frozen, lift the foil out of the baking dish and wrap it tightly (this allows you to use the baking dish while the macaroni is frozen).
    3. To bake: Put the foil-lined mac and cheese back into the same baking dish. Thaw in the refrigerator overnight. Once thawed, remove from the refrigerator at least 30 minutes before baking. Bake macaroni as directed above.

    Store any leftover mac and cheese in an airtight container in the refrigerator for up to 5 days and reheat in the oven, on the stovetop, or in the microwave.

    Freeze leftover portions in an airtight container or a freezer bag for up to three months.

    More Cheesy Baked Pasta

    Did you make this Baked Mac and Cheese? Leave us a comment and a rating below!

    serving baked mac and cheese with a spoon

    4.99 from 74 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Baked Mac and Cheese

    Macaroni noodles are tossed in a creamy, cheesy sauce, topped with a buttery crumb mixture, and baked until hot and bubbly.

    Prep Time 15 minutes

    Cook Time 35 minutes

    Total Time 50 minutes

    • Preheat the oven to 400°F.

    • In a small bowl, combine Panko bread crumbs, butter, cheddar cheese, and parmesan cheese and mix well. Set aside.

    • Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.

    • Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.

    • Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.

    • Remove the sauce from the heat and add cheddar cheese and parmesan cheese. Whisk until melted and smooth.

    • Toss the sauce with the drained pasta and gently spoon it into a 9×13 casserole dish.

    • Sprinkle the crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.

    Cheese: Use 3 ½ cups of cheddar cheese as directed in the recipe, or substitute ½ cup of the cheddar cheese for Gruyère if desired. Pre-shredded cheese is not recommended; does not melt as smoothly. Remove the sauce from the heat before adding in the cheese.
    Pasta: Cook the pasta just until al dente (firm), as it will cook more as it bakes.
    Baking: It’s very important that this is not overcooked or it won’t be creamy. Cook just until hot and the topping is browned. Cool for 10 minutes before serving. 
    Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you’d prefer.
    Make Ahead: Mac and Cheese can be prepared 2 days ahead of time and refrigerated before serving, reserve the topping in a separate container. Remove the baking dish from the fridge 45 minutes before baking. Cover the baking dish with foil and bake covered for 20 minutes. Remove the foil and stir the macaroni and add up to ½ cup warm milk to make a creamy consistency. Top with the reserved topping and bake uncovered for an additional 10 to 12 minutes or until browned.
    Leftovers can be kept covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat. 

    Serving: 1cup | Calories: 650 | Carbohydrates: 57g | Protein: 28g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 100mg | Sodium: 630mg | Potassium: 332mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1135IU | Calcium: 634mg | Iron: 1.7mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Main Course, Pasta, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Baked Mac and Cheese in a casserole dish with a spoon
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    Baked Mac and Cheese in a dish with a spoon with writing
    Baked Mac and Cheese in the dish and close up with writing

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  • Amish Macaroni Salad | Kitchen Nostalgia

    Amish Macaroni Salad | Kitchen Nostalgia

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