Hippity, hoppity. Easter’s on it’s way! Do you all remember the ‘Peter Cottontail’ song? It’s almost a guarantee that any time Easter is mentioned, my mom will start singing that song to us. Ha!
But, seriously, Easter is on it’s way. It’s just a few short weeks away. Time to start thinking about the food you’re going to make, right? Or, pin this, and think about it in 2 1/2 weeks. I won’t judge.
Today I have a perfect Easter side dish. It’s quick, it’s so easy, and it’s delicious.
Let’s talk mac and cheese. What makes it perfect for you? For me, I like it cheesy and creamy. So many recipes start out creamy but end up dry by the time it’s all done. No thanks. This one, though. My husband loves taking the leftovers to work for lunch, because it’s even creamy when you reheat it! It is so good.
Breadcrumbs? Sadly, not often in this house. My husband is not a panko fan (I’m working on changing that, I promise!), so I don’t typically put them on our mac and cheese unless I’m taking it somewhere.
This macaroni and cheese is perfect. A mix of sharp cheddar, colby jack, and just a little of that processed block of cheese-product beauty: Velveeta. It’s the secret to the creaminess. Don’t judge.
And my favorite part of all? It’s another ‘under 10 minute’ dish when you make it in the Instant Pot! Oh my goodness, I love that thing! (As always, this can be made on the stovetop as well!)