As someone who loves to cook but takes the easy way out sometimes, I’ve tinkered with various “mods” of Kraft Macaroni and Cheese (KD for the Canadians out there.) This one is probably my favourite yet, and I figured I’d share my method. Sorry for all the eyeballing…for me, experimental cooking doesn’t lend itself well to measuring things out. <grin />

Ingredients:
1 box KD
1 small onion
1 stalk of celery
2 tablespoons salted butter
2 tablespoons extra virgin olive oil
Milk
Ground sage
Old Bay seasoning (or just celery salt, black pepper, and paprika if you don’t have any)
Plain breadcrumbs
plus whatever KD recipe calls for
Method:
Begin preparing the KD according to box recipe. While water is boiling and macaroni cooking, chop the onion and celery and sweat in a medium skillet with the butter, olive oil, and a generous sprinkling of Old Bay. After preparing the KD according to box recipe, mix in celery and onions. Resume heating on medium-low. Eyeball a large portion of breadcrumbs and mix in. Splash enough milk to properly moisten the breadcrumbs to a stuffing-like consistency, sprinkle a dash of sage in and mix. Remove from heat and serve immediately.

Possible vegetarian Thanksgiving side dish this year? We’ll see.