I got to thinking about casseroles the other day. And you guys know I love some casseroles. But I was trying to figure out what it is that makes casseroles so scrumptious. For me, it’s definitely a crunchy, buttery topping. I’m horrible about standing over a bubbly casserole and picking all the topping off. Horrible!
Country Crock recently asked me to talk all about casseroles (which is what got me thinking about it) and to share a favorite recipe. I have been making this macaroni and cheese for years now. Seriously, probably 6 years, but for some reason I haven’t shared it on the blog yet. It is my husband’s favorite and the kids eat it without complaint even though there’s mushrooms in it. I’m telling you, it’s the crunchy topping!
For this recipe, the topping is made up of crushed Ritz crackers and then you drizzle a little Country Crock over the topping so they get even more crunchy and buttery.
The rest of the macaroni and cheese recipe is pretty basic. I use Canadian bacon and mushrooms but you could switch it up with bacon or another vegetable if you want. And I know I’ll probably get some comments about the canned mushrooms but I swear they’re a lifesaver when you just want to make something quickly. Of course you could use fresh mushrooms if you have the time (and another pan!) to cook them.
Country Crock is currently hosting a contest all about casseroles! Go here and share a photo of your favorite casserole, and share in 100 words how you demonstrate creativity and resourcefulness in the kitchen.
I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.
Baked Macaroni and Cheese
8 ounces macaroni, cooked according to package
6 tablespoons Country Crock, divided
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded cheddar
1 (6-ounce) package Canadian bacon, chopped into bite-size pieces
1 (4-ounce) can mushrooms
1/2 sleeve Ritz crackers
- Preheat oven to 325F.
- In a large saucepan, melt 4 tablespoons of the Country Crock. Whisk in the flour, salt, and pepper until smooth. Slowly drizzle in the milk, whisking the entire time to make sure the flour is incorporated. Bring to a boil and cook about a few minutes, until it's thickened slightly. Remove from heat and add cheese. Stir until melted. Stir in Canadian bacon and mushrooms. Add drained macaroni and stir to combine.
- Transfer to a greased baking dish. Sprinkle with the Ritz crackers. Melt the remaining 2 tablespoons of Country Crock and drizzle over the crackers. Bake for about 20 minutes or until bubbly.