After Thanksgiving, I found my fridge overflowing with leftover ingredients that I didn’t want to waste. Here’s how I cleared some space in my fridge and turned those random ingredients into an easy week-night Mac and Cheese!

Recipe

Ingredients

• 1lb elbow macaroni
• 1 cup of liquid of any combination of the following
  • Evaporated Milk
  • Half and Half
  • Heavy Cream
  • Milk
• Half a Stick of Butter
• 2-3 Cups of Shredded Cheese (any kind)
• Optional: up to half a block of cream cheese
• Optional: seasonings such as onion powder, garlic powder, paprika, salt, pepper
• Optional: leftover meat
• Optional: sauce

Instructions

1. In one pot, boil the macaroni for 6 minutes.
2. While the macaroni boils, in a separate pot, add your liquid on low to medium heat.
3. Add optional cream cheese and seasonings.
4. Add shredded cheese to the liquid and stir until melted.
5. Add the butter to the strained macaroni, once melted, combine the cheese mixture.
6. Optionally serve with any leftover meats, like chicken or pulled pork. Drizzle any sauce as desired for extra flavor! I’ve used siracha for drizzling or have mixed in a chipotle sauce.

Example Ingredients

• 1/2 cup Half and Half
• 1/2 cup Evaporated Milk
• 1lb Macaroni
• 1 Cup Shredded Mild Cheddar
• 1 Cup Shredded Pepperjack
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• Salt and Pepper to Taste
• Half Stick of Butter
• 1/2 Cup of Homemade Chipotle Sauce (mixed in)
• Topped with Leftover Pork Burnt Ends