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CULINARY MAKEOVERS # 15 – Macaroni & Cheese Supreme

Macaroni and Cheese Suprema



Tonight is the Oscard Awards Ceremony and we  wanted to have something simple, easy and quick for dinner.  The only way to really do this is to either have it sent in or make something ahead.  I opted for the ‘Make Something Ahead’ meal.  This is my Macaroni and Cheese Suprema Dish.  I have a standard recipe on line, but I never ever or hardly ever make it as stated.  The recipe is just a guide and I use whatever happens to be on hand, especially if I have leftovers to get rid of.






I am a person who just cannot throw out leftovers until they are really no good to eat.  But when I do use them, I can make some really good dishes from them and no one would ever know they were made from leftovers unless I tell them.





Todays leftovers were:

Drawn Butter

Onion (the only non-leftover item – only used half so it is now a leftover)

Shredded Cheddar/Jack (in freezer)


Fusili Pasta (in freezer)

Orange Bell Pepper



In addition to the leftovers I added some:

2 Tbsps. Flour



Dijon Mustard



I made the Mac and Cheese in this wonderful stainless steel oval shaped stove-top to oven casserole pan.  I use it for almost everything and it is perfect for the two of us and if we have company will hold at least enough for 4 people, maybe even six.




  1. Melt the Butter in the Pan over low heat.  While the Butter is melting, dice the Onion and then add it to the melted Butter.
  2. Stir in the Flour and cook until the Flour is well-blended with the Onions and Butter.  Continue to cook for about another minute and then add 1 cup of Cream or Half/Half or even Milk.
  3. Cook and stir until the mixture thickens and then add about 1-2 Tbsps. of Dijon Mustard along with 1/2 tsp. of Salt and 1/4 tsp. White Pepper.
  4. Stir in the Brie, in any amount up to 1 cup,  (Cream Cheese can also be used) and the shredded Cheese (about 2 cups)
  5. Stir well to combine;  if the mixture is too thick add additional Half/Half or Milk.  Taste for seasonings and adjust to your taste.
  6. Stir in the Cooked Macaroni with a rubber or silicone spatula;  be sure to have all the Macaroni covered with the Cheese Sauce.
  7. Dice the Bell Pepper and add to the Cheesy Pasta; combine well or just leave on top for a garnish.
  8. Snip the Chives with pair of Kitchen Shears and sprinkle on top for a Garnish. (Green Onions may be used instead or even dill if you like dill with Cheese)
  9. The dish is now ready to serve.  If you are planning on serving it later in the day or even tomorrow, refrigerate until about one hour before serving time.
  10. If you are using a metal pan like mine, then you can put it in the oven while it is cold, but if it is a ceramic or glass dish, allow it to come to room temperature before placing it in the hot oven.  Alternatively, place it in a cold oven and then turn the oven or even better, Microwave it for a minute or two to warm up the dish)
  11. Serve and enjoy!


For the full recipe please see macaroni-and-cheese-supreme/



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