The Best Mac & Cheese Made With What You Have Left

Cook the best mac and cheese with the ingredients you probably have left in your kitchen. This creamy dish is perfect for lunch or dinner. Add some crispy panko breadcrumb topping to add crunch to a delicious pasta dish.


• 3-4 green onions (chopped)
• 1 jalapeno (finely chopped)
• 1 garlic clove (minced)
• 3 tbsp butter
• a box of funghetto pasta (or any pasta)
• 2-3 tbsp all-purpose flour
• 1 cup cream
• 1 cup milk
• 1 1/2 tbsp dijon mustard
• 2 cups cheddar cheese (grated)
• salt and pepper to taste


• 2 tbsp butter
• 1 cup panko breadcrumbs
• some chopped green onions


Boil water in a pot.
Cook the funghetto pasta according to the box instructions.
Stir the pasta to avoid the pasta from sticking together.
Once cooked, drain the water.
Set aside.

Set a cast-iron pan over medium heat.
Add 3 tbsp of butter and melt it.
Add the chopped green onions and jalapeno.
Add minced garlic.
Saute for a minute until the vegetables are soft.
Add 2-3 tbsp of all-purpose flour.
Stir and cook until well mixed.
Add a cup each of cream and milk.
Add 1 1/2 tbsp of dijon.
Stir until the sauce thickens.
Switch off the heat.
Add grated cheddar cheese, then stir until cheese is melted.
Add the cooked pasta.
Toss to coat the pasta.
Season with salt and pepper.
Toss to combine.
Set aside while preparing the topping.


Melt 2 tbsp of butter in a small frying pan.
Add a cup of panko breadcrumbs.
Stir until browned.
Add some chopped green onions.
Stir until browned and crispy.
Remove from the heat.


Transfer mac and cheese to a plate for serving.
Sprinkle the topping.

The Best Mac& Cheese Made With What You Have Left
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