The Dish: Hearty “homemade” mac n’ cheese

Don’t you miss that macaroni and cheese that your mom used to make? Yeah, my mom didn’t cook all that much either actually. So when I came to Seton Hall as a freshman in 2007, I was excited to bring my own mac n’ cheese recipe to the University’s cafeteria.

This recipe is quick and easy to make and will leave your cravings for the mac n’ cheese your mother did (or didn’t make) disappear. Keep in mind that you can omit or substitute any of the ingredients to suit your personal preference.


– Choice of any pasta

– Butter

– Small amount of minced garlic

– Crushed sun-dried tomatoes

– Chopped onions

– Various cheeses (can include a mix of any deli cheeses, sliced or shredded)

– About a ¼ cup milk

– Parmesan cheese

– Salt and pepper, to taste

– Shredded rotisserie chicken

Add butter to the pan while it heats up and let it melt. Throw in onions and minced garlic and sauté in butter until very lightly golden brown.

Then add sun-dried tomatoes and toss together. Add pasta, cheeses, milk and enough butter so that nothing sticks to the pan. Stir together quickly until the sauce is at a uniform thickness and add milk, cheese or butter as necessary.

Lastly, add the shredded chicken and stir together so that the pasta and chicken are evenly coated. Top with parmesan cheese and you’re ready to enjoy!

Amanda Berrill can be reached at

Author: Staff Writer

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