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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