Ever since Winnie was born I find myself making things a little more store bought and a little less 100% homemade. I have a window of time that she naps and I can make dinner/clean the house/nap/ sit on the couch and stare into space. I could spend all of her nap time cooking, and sometimes I do. Usually I make dinner as quick as possible though so that I can get other things done. Last week I was rushing through my cooking. I cooked some pesto sauce and tortellini on the stove. Once they were both done I added the sauce to the pasta. At some point though something went wrong. My sad little tortellini were swimming in pesto sauce. It looked more like soup. I had to do something quick, before Winnie woke up. I had a half used box of angel hair pasta in the cabinet so I decided to make more pasta. Luckily, angel hair cooks quickly and I added it to the tortellini. I warned Cliff that dinner turned out a little weird tonight. Luckily, he was very understanding and didn’t complain at all. All I could do was look at my bowl of tortellini and angel hair pesto and shake my head. But at least I got dinner on the table. Ha!
In addition to my dinner snafus I have been buying more “convenience items” at the grocery store. I buy my fruit already cut up. I mean, lets face it, that whole watermelon would never get cut up if left to me. I buy my beets precooked. I have even been buying store bought pizza dough. So unlike me. What I am trying to say is, I’m simplifying things. These mushrooms are a perfect example of the new me. In the past I would have first made a homemade batch of macaroni and cheese and then stuffed it in mushrooms. Instead I went to the hot food section of our grocery store and bought a few scoops of macaroni and cheese to put in my mushrooms. It doesn’t really matter though. Leftover, freshly made, store bought. We all do what we have to do.
The idea for macaroni and cheese stuffed mushrooms just sort of popped into my head one day. It sounds kind of weird, right? I knew that it was a risk. They could either turn out great or be a huge waste of time. Luckily for me, they turned out even better than I could have hoped. The key to the whole thing was the extra melted cheese on top. If you have leftover macaroni and cheese this is a fabulous way to use it up. Seriously good. And quick, too.
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Macaroni and Cheese Stuffed Mushrooms
- 1 lb baby bella mushroom caps
- 2 cup shredded cheddar cheese
- salt and pepper
- Pre heat the oven to 350 degrees F.
- Remove stems from mushrooms and wipe off or wash the mushrooms.
- Fill each mushroom with the macaroni and cheese.
- Place ope side up in a baking dish.
- Sprinkle with salt and pepper.
- Sprinkle with shredded cheese.
- Bake for 20-25 minutes.