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Stuffing Topped Mac & Cheese

THIS. RECIPE. IS. AMAZING. I would even venture so far as to call it dangerous – dangerous to have in the house if I want to even remotely stick to my diet. I could eat heaps of it. It is entirely possible that I could be found in the corner of a dark room at midnight, a fist full of this delicious pasta in my mouth while I claw another out of the casserole dish. Mac & Cheese may just be the most dangerous food known to man because, no matter what, that cheesy goodness just feels like home in your mouth. Comfort food is called that for a reason, eating it is comforting and therefore, easy to over-do.

I’ve also never met anyone, aside from my five year old who only eats three things, who doesn’t love stuffing. We can all try to pretend that Thanksgiving dinner isn’t just an excuse to fill 70% of our plates with stuffing, peppering the other 30% with a few veggies and a tiny piece of dry ass turkey, but we’re not fooling anyone. So this past Thanksgiving, when Steven Michael suggested that we make Stuffing Topped Mac & Cheese instead of a turkey, I was all in. Thanksgiving with family was already cancelled because of the pandemic, so we decided to just make all of our favorite holiday sides and eat until we couldn’t eat another bite. It was a very successful experiment! So successful in fact, that we will be re-making this meal as our family Thanksgiving tradition going forward.

Steven Michael already had a creamy Mac & Cheese recipe that he just shot to another level with his idea of making what are essentially stuffing breadcrumbs to top it. The result is so good, that as I said above, it is actually dangerous for me to have it in the house. I follow WW (formerly Weight Watchers) to help me to be the best that I can be (cheesy, I know), and I have basically no will power. I try to stay within my points range as much as I can, but obviously holidays don’t count because holiday food is magic – calorie free, fat free and guilt free.

However, in order to make this blog, we had to make this recipe again on a regular old non-holiday Friday. And so, Friday was CHEAT DAY! We each took a huge portion of Mac & Cheese and sent the rest to our friends who have three kids to finish it off. Thank God for good friends who keep me on track!

We are so excited to share this one with you as we know it is going to be a hit for your families too! If you make it, please leave us a comment below and tell us how it went.

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Stuffing Topped Mac & Cheese - A simple, quick recipe sure to please everyone! Comfort food at its best!

Yields1 Serving

 1 Box Stuffing Mix - We used Stove Top Chicken
 1 lb Cavatappi Pasta
 1 cup Sharp Cheddar Cheese - Shredded
 1 cup Mozzarella Cheese - Shredded
 1 cup Gruyere Cheese - Shredded
 ½ cup Fontina Cheese - Shredded
 1 lb Velveeta - Cut into 1 inch Cubes
 2 cups Milk
 1 tsp Salt
 ½ tsp Black Pepper

1

Put a pot of water on to boil for your pasta. Add pasta and cook to al dente once water is boiling. When cooked, strain and set aside.

2

Make the Stuffing following the directions on the box.

3

While the water is boiling and the stuffing is setting, shred the Cheddar, Mozzarella, Gruyere and Fontina chesses (if you didn't buy them shredded), and cut the Velveeta into 1 inch cubes.

4

Add milk, all shredded/cubed cheeses, salt and pepper to a food processor and blend until smooth.

TIP: If you don't own a food processor, you can put all of the ingredients into a pot and constantly stir them until melted. If you choose to do this, it will take much longer to melt, and we recommend cutting the Velveeta into much smaller cubes to speed up melting.

5

Put blended cheese mixture into a sauce pan on medium-low heat. Cook until all cheese is melted, stirring constantly as it can easily burn to the bottom of the pan.

6

To make Stuffing Crumbles for the topping, take 2 cups of cooked stuffing and spread over a lined sheet pan. Put the remaining stuffing aside to use as your first layer of topping. Broil on high for 5 minutes, then flip with a spatula and broil again for 2-3 more minutes. Flip a final time, and broil for 2 more minutes before taking out and setting aside. The crumbles should be crispy but not burnt.

7

Preheat oven to 350 degrees.

8

When your cheese mixture is completed melted, add the cooked pasta and stir until combined.

9

Pour cheese/pasta mixture into a 9x13 pan. Take the remaining cooked stuffing (not the crumbles) and make a layer over the mac & cheese. Add the Stuffing Crumbles over the top.

10

Bake at 350 degrees for 15 minutes. Let it rest for 5-10 minutes before serving.

Ingredients

 1 Box Stuffing Mix - We used Stove Top Chicken
 1 lb Cavatappi Pasta
 1 cup Sharp Cheddar Cheese - Shredded
 1 cup Mozzarella Cheese - Shredded
 1 cup Gruyere Cheese - Shredded
 ½ cup Fontina Cheese - Shredded
 1 lb Velveeta - Cut into 1 inch Cubes
 2 cups Milk
 1 tsp Salt
 ½ tsp Black Pepper

Directions

1

Put a pot of water on to boil for your pasta. Add pasta and cook to al dente once water is boiling. When cooked, strain and set aside.

2

Make the Stuffing following the directions on the box.

3

While the water is boiling and the stuffing is setting, shred the Cheddar, Mozzarella, Gruyere and Fontina chesses (if you didn't buy them shredded), and cut the Velveeta into 1 inch cubes.

4

Add milk, all shredded/cubed cheeses, salt and pepper to a food processor and blend until smooth.

TIP: If you don't own a food processor, you can put all of the ingredients into a pot and constantly stir them until melted. If you choose to do this, it will take much longer to melt, and we recommend cutting the Velveeta into much smaller cubes to speed up melting.

5

Put blended cheese mixture into a sauce pan on medium-low heat. Cook until all cheese is melted, stirring constantly as it can easily burn to the bottom of the pan.

6

To make Stuffing Crumbles for the topping, take 2 cups of cooked stuffing and spread over a lined sheet pan. Put the remaining stuffing aside to use as your first layer of topping. Broil on high for 5 minutes, then flip with a spatula and broil again for 2-3 more minutes. Flip a final time, and broil for 2 more minutes before taking out and setting aside. The crumbles should be crispy but not burnt.

7

Preheat oven to 350 degrees.

8

When your cheese mixture is completed melted, add the cooked pasta and stir until combined.

9

Pour cheese/pasta mixture into a 9x13 pan. Take the remaining cooked stuffing (not the crumbles) and make a layer over the mac & cheese. Add the Stuffing Crumbles over the top.

10

Bake at 350 degrees for 15 minutes. Let it rest for 5-10 minutes before serving.

Stuffing Topped Mac & Cheese

9 thoughts on “Stuffing Topped Mac & Cheese”

  1. Uh…. this combines two of my favorite things. I will be emailing it to my own private chef husband ❤ to see if we can try this out! Yum!

  2. I made this and it was SO GOOD. Easy and quick to make. Clean up wasn’t too bad either. I halved the recipe because it’s just me in the house and it came out great!

  3. This recipe is easily becoming a favorite in our house! It feeds our family of 5 with tons of leftovers. I love that it brings some excitement to the dish for the adults while the kids still can enjoy a Mac and cheese dinner. You really can’t go wrong with this blend of cheese either. It is so smooth and creamy. Love love love! ♥️♥️♥️

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