This post is sponsored by Ronzoni. All comments and opinions are my own.
Tis the season for comfort food. In my world that means Macaroni and Cheese!!
Now I am not talking about the boxed version with powdered cheese. I crave that ooey gooey goodness that will make you scoot up close to the table to make sure that you don’t miss one single noodle. Al my fellow mac & cheese fanatics know exactly what I am talking about…is your mouth watering yet?
Mac and cheese is so much more than the basic stuff you ate as a kid. There are tons of grown up versions of Macaroni and Cheese that your whole family will love. Make it fun, make it bold or just go simple. You really can’t go wrong with whatever version you choose. Just make sure you grab your Ronzoni Pasta. Look for a big selection of noodles in the pasta aisle at your local Publix.
Have fun and switch things up or keep it classic — the choice is yours.
- Ronzoni® Elbows – The classic Mac and cheese shape, use elbow macaroni in a Butternut Squash or Pesto Chicken Mac and Cheese.
- Ronzoni® Large Elbows – Slightly larger than traditional elbows, this pasta is ideal for holding onto more sauce in a baked Truffle Mac and Cheese or Spicy Asiago Shrimp Mac and Cheese
- Ronzoni® Cavatappi – Longer than elbows, this corkscrew shaped pasta is a fun addition to a Parmesan Crab Mac and Cheese or with a Trio of Cheesy Mushrooms dish.
- Ronzoni® Medium Shells – Crafted with a hollow center, this sea shell shaped pasta is perfect for bursts of flavor in every bite of a Calabrian Hot Pepper Mac and Cheese or an easy Cacio e Pepe.
- Ronzoni® Creste di Gallo – Creste di Gallo, meaning rooster crest in Italian, is a curved crescent shaped pasta with ruffled edges. Perfect for holding all your favorite sauces, try this shape in mac and cheese or another favorite pasta recipe.
Not sure what kind of mac & cheese is calling your name? Take the quiz to find out which mac and cheese belongs on your Thanksgiving table, explore more delectable recipes and shop Ronzoni® pasta at Publix! Head over and see what your ultimate Cheesy Mac-sterpiece looks like!
All the recipes look so good but I decided to make this absolutely AH-mazing Parmesan and Crab Mac and Cheese recipe for my guys this past weekend. The recipe says that it’s supposed to feed 6…but my guys had it knocked out in a day. Ok, they did eat it in a couple of sittings but it was still gone within 24 hours.
I would highly recommend adding this recipe to your menu this week!
- 16 oz Ronzoni® Cavatappi
- ¼ cup butter, divided
- 1 onion, diced
- 2 cloves garlic, minced
- 4 tsp fresh thyme, finely chopped
- 1 tsp seafood seasoning
- 2 Tbsp all-purpose flour
- 2½ cups 2% milk
- 4 tsp Worcestershire sauce
- ½ tsp mustard powder
- ½ tsp salt
- ½ tsp pepper
- 2 cups sharp white cheddar cheese, shredded
- ¾ cup Parmesan cheese, grated and divided
- 8 oz crab meat
- 1 Tbsp lemon juice
- ⅓ cup panko bread crumbs
- 2 Tbsp fresh parsley, finely chopped
- Preheat oven to 400˚F. Cook pasta according to package directions; drain reserving ⅓ cup pasta water.
- Meanwhile, melt butter in large skillet set over medium heat. Remove 2 Tbsp butter and reserve for topping. Cook onion, garlic, thyme and seafood seasoning for 3 to 5 minutes or until softened. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.
- Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in Worcestershire sauce, mustard, salt and pepper; reduce heat to low. Stir in cheddar and ½ cup Parmesan until melted. Stir in crab meat.
- Toss in pasta, reserved pasta water and lemon juice until well coated. Transfer to greased 9 x 13-inch baking dish.
- In a small bowl, toss together panko, remaining Parmesan and reserved melted butter; sprinkle over pasta.
- Bake for 15 to 20 minutes or until golden and bubbling. 7. Sprinkle with parsley before serving.