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I used to be so good with couponing — we’d get the paper every Sunday, and I’d sit down with my scissors and the grocery store circulars and plan out my options for the best coupon deals. I would get so proud of myself when I’d save $30, $40, sometimes $50 on our weekly groceries.
And then I stopped. We stopped getting the paper, and I got lazy and stopped clipping coupons. I still did my best to buy stuff on sale, but I wasn’t getting my full money’s worth on stuff.
We recently decided to change that. We started buying a paper again every Sunday, and last week I saved $12 on one small grocery trip. It’s not like those extreme couponers who get $400 worth of groceries for $.19, but still, I was happy.
When I was looking through all the coupons last week, and trying to plan out our meals, I realized that I had clipped coupons for Kraft Natural Shredded cheese, Philadelphia Cream Cheese, and Velveeta.
So naturally, I decided to make macaroni and cheese. Because… well, it’s macaroni and cheese.
I was originally going to call my creation 3-Cheese Macaroni & Cheese, but then Connor pointed out that the shredded cheese was actually the Kraft Three-Cheese blend with monterey jack, colby & cheddar cheese, so technically, I packed 5 cheeses in there.
I mean, really, can you ever have too much cheese? I think not.
This is a super easy, insanely creamy stovetop macaroni & cheese — so no baking! It’s perfect for a quick weeknight meal, which now that school is starting back up for everyone, we all could use.
I used Mexican Velveeta and added in cumin, chili powder and oregano to give the meal a south-of-the-border feel, but you could change up the spices however you want.
This would also be fabulous with some diced ham or chicken or some veggies thrown in there as well. Just go nuts with it.
5-Cheese Macaroni & Cheese
Ingredients
- 1 pound uncooked pasta {I used shells}
- 2 Tbsp butter
- 8 oz Mexican Velveeta
- 4 oz Philadelphia cream cheese
- 1 cup milk
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1 c Kraft 3-Cheese Shredded Cheese
Instructions
- 1. Cook pasta according to package directions. DO NOT OVERCOOK. You want it to still be a bit al dente, because it will cook a bit more in the sauce. Drain, but do not rinse.
- 2. Meanwhile, melt the butter, Velveeta and Philadelphia cream cheese together in a large pot or Dutch oven over medium heat. Slowly whisk in milk until smooth.
- 3. Add in cumin, chili powder and oregano and stir until smooth. Stir in shredded cheese and stir until melted. Add additional milk if necessary to thin out cheese sauce.
- 4. Add cooked pasta to pot and mix to thoroughly combine. Heat through and serve immediately.
Kraft cheese is my favorite! I’m glad I can easily print coupon at home for my favorite products! #Client