Stuffing Topped Mac & Cheese - A simple, quick recipe sure to please everyone! Comfort food at its best!
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.
Make the Stuffing following the directions on the box.
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.
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.
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.
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.
Preheat oven to 350 degrees.
When your cheese mixture is completed melted, add the cooked pasta and stir until combined.
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.
Bake at 350 degrees for 15 minutes. Let it rest for 5-10 minutes before serving.