Progesso--Mac And Cheese - A Nurse's Comfort Kitchen Blog at Allrecipes.com - 284887

A Nurse's Comfort Kitchen

Progesso--Mac and Cheese 
 
Sep. 24, 2012 8:30 pm 
Updated: Jul. 27, 2013 9:19 pm
Hello, EVERYONE...Let me officially announce, I AM BACK!

I know that it has been way too long since I last blogged on Allrecipes.com, and I have been meaning to make a return. I just have been so busy with life responsibilities. I know that it is going to be a busy year for me as well, but I am willing to see how much more fun I can have blogging here again.

This is my Progresso original recipe--well,somewhat original. I took the recipe from the can but slightly modified it, as some of you may know that I do not usually cook meat at home. I decided not to use bacon. As some of you also know that I LOVE spicy food, I added Jalapeno to the recipe.

Here is my somewhat original but modified version of Progresso Mac and Cheese recipe.

Total serving: 6

  • 3 cups of Penne pasta
  • 1 can Progresso Recipe Starters creamy three cheese cooking sauce
  • 1/2 cup of 2% Milk (as a cardiac nurse, I have to make my recipe somewhat healthy, right?)
  • 4 cloves of garlic--finally chopped (the recipe calls for 1, as a garlic lover, I cannot resist)
  • 2 cups of low fat Shredded sharp cheddar cheese (I did not use American cheese, so I used total of 8 oz cheddar cheese)
  • 2 tablespoon of Creme Fraiche (a total clean up my refrigerator move, but it turned out to be delicious in Mac and cheese)
  • 4 Jalapeno--diced

  1. Pre-heat the oven to 400 degree. Spray or grease the basking dish or casserole.
  2. Cook and drain the pasta as directed on package, and set it aside.
  3. Meanwhile heat up Progresso cooking sauce, milk, and garlic to boiling (I put in like 2 teaspoon of olive oil to slightly stir fry the garlic first, but it may not be necessary)
  4. Remove the saucepan from the heat, and stir in cheeses until melted. Stir in pasta and jalapeno. Spoon into the baking dish or casserole.
  5. Bake uncovered for 18 minutes then sprinkle with break crumbs. Switch the oven to Broil for another 2 minutes.

You may sprinkle with bread crumbs when you serve it too.

Personally, I actually like the sauce. I tasted it before I stir in Creme Fraiche, it was good without it. For a quick meal, I think this sauce is good, although I do not know how much it costs on the market. As a cardiac nurse, I would like to remind you to read the label before purchasing ANY canned product, especially look for the content of saturated fat and sodium.



Mac and Cheese 1
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Mac and Cheese 2
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Comments
Sep. 25, 2012 6:04 am
TAO! I spotted you on the buzz and had a hunch you blogged, so glad to see you back. Can't wait to check out some new recipes from your kitchen. My wok has been lonely-need some new inspiration:)
 
Sep. 25, 2012 10:04 am
Tao, we love spicy food too, and we will love making this recipe-thanks for posting!
 
Tao,RN 
Sep. 25, 2012 10:51 am
Thank you guys!!
 
Sep. 25, 2012 12:04 pm
So nice to see you blog again! I hope life has been treating you well. I look forward to more of your creations.
 
Tao,RN 
Sep. 25, 2012 12:52 pm
Thanks, BigShotsMom...
 
Sep. 29, 2012 2:42 pm
I have been off the site for quite a while-so nice to see a face I recognize from the past-I've always enjoyed your blogs. How do you like being a nurse?
 
Dec. 30, 2012 4:38 am
Hi,Tao! I am glad you are back. I`ve just noticed your September blog (please forgive me, I am a working girl now) and enjoy reading it again. I made your cauliflower in clay pot. What a delicious dish! Can`t wait to see you and your new recipes again.
 
panthr 
Jul. 27, 2013 9:19 pm
I really enjoy your recipes and thought I would add one of my own. ??? Suan Cai Yu: Pickled Mustard Greens and Fish Soup 9 Tilapia filets 1/2 head Cabbage, sliced 1 lb Pickled Mustard Greens, sliced 1 Leek, cleaned and chopped 4 tbl minced garlic 2oz hot pepper Peppers (Personal taste) 4oz ginger, peeled and chopped 2 tbl Chinkiang vinegar 2 tbl Shaoxing cooking wine 2 tbl Sichuan Pepper 1 1/2 32oz Chicken Broth Put all except the fish in a large crock-pot on low for 5 - 6 hours. At 40 min, in an extreme hot frying pan drop 1 tbl canola oil then sear the fish (be careful the oil will spit!). Put in Crock-pot for the remaining minutes.
 
 
 
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Tao,RN

Living In
Seattle, Washington, USA

Member Since
Nov. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Frying, Stir Frying, Slow Cooking, Asian, Indian, Healthy, Vegetarian, Quick & Easy

Hobbies
Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work

Links
 
 
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About Me
A simple guy in Seattle who is a Registered Nurse. I LOVE to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week. Recipes are due by midnight every Sunday. Recipes might be updated earlier than Sunday. I will also post tips on Asian cooking periodically...
My favorite things to cook
hmmm, what a tough question to answer! I should say I am always willing to try new recipes. If I am asked about what I cook all the time, that would be Szechuan (Sichuan) food.If I am asked about a specific type of ingredient, that would be tofu and vegetables.
My favorite family cooking traditions
Stir fry, I believe. I miss all the good food my mom used to cook for the whole family. We usually have one vegetable dish, a meat dish and a soup. Nothing is better than mother's food. I am trying very hard to make my food taste like my mom's.
My cooking triumphs
Chinese homemade stuffed Tofu
My cooking tragedies
Cooking takes time. Cooking with the love that you want to share with people that you cook for is the key of making a good dish!
 
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