These easy switcheroo recipes are delicious takes on the timeless classic.
Comprised of ingredients you likely already have on hand, this recipe takes only 10 minutes to prepare.
Get the recipe here: Classic Mac and Cheese
Sauce Switch-up: Peel and dice 2 small sweet potatoes into half-inch cubes. Cook in 2 cups of boiling sodium-free chicken stock until tender, about 4 min.
Drain sweet potatoes (keeping the remaining cooking stock); set aside.
Make sauce (for Classic Mac and Cheese) through step 3, substituting whatever quantity of chicken stock you have left from cooking (about two-thirds of a cup) for the same quantity of milk, then add about 3½ cups of milk to the sauce.
Continue through step 4, add sweet potatoes and 2 cups shredded roast chicken, and continue through steps 5 and 6.
Sauce Switch-up: Steam 1 large bunch of kale, stems and mid ribs removed (about 12 cups), for 5 min or until tender. Let cool, then squeeze out excess liquid and chop finely. Set aside.
Make sauce through step 4 (of Classic Mac and Cheese), and add kale and 2 tbsp chopped fresh Italian parsley. Continue through steps 5 and 6.
Cheese Change: Substitute 2 cups Gruyère cheese for 2 cups white cheddar cheese.
Sauce Switch-up: Cook 1½ cups diced mild chorizo (casing removed) in saucepan on medium, stirring for 3 min or until lightly browned; remove. (Set aside and use this pot to make sauce.) Puree 1 cup of diced roasted red pepper; set aside.
Make sauce through step 4 (of the Classic Mac and Cheese recipe). Add chorizo and red pepper. Continue through steps 5 and 6.
Cheese Change: Substitute 2 cups fontina cheese for 2 cups cheddar cheese, and use aged orange cheddar in place of white.
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