8 ounces Cream Cheese (softened & cut into chunks)
2 TBSP County Dijon Mustard
4 cups Shredded Cheddar Cheese
8 ounces Elbow Macaroni Noodles (cooked)
4 TBSP Butter
1 cup Fine Breadcrumbs
This is a macaroni dish my family has been making for years. It is my favorite comfort food. Also, if you like a little bit of kick to your dishes, you can add a pinch of red pepper to the breadcrumb mixture at the end…
Inspired by the classic Caprese combo of mozzarella, tomatoes, basil, this decadent baked macaroni and cheese recipe is sure to wow. Roasted tomatoes add a touch of sophistication, as well as a burst of bright flavor to this creamy dish.
The gorgeous tomatoes are the icing on top of this creamy, decadent mac and cheese. Artichokes stand out like flavorful little gems amongst the chewy noodles. Pair with a side salad for a complete meal.
If you thought you loved your Instant Pot, just wait until you make a rich and gooey bowl of macaroni and cheese within minutes. The Instant Pot’s pressure function allows you to skip the entire process of boiling water, cooking, and draining.