So we’ve talked multiple times about how kraft mac n cheese is defining dish of my childhood. And, that how I actually prefer the blue box to homemade. And now, especially it contains no preservatives, artificial flavors or colors, how I’ve shared that love with my children.

It’s definitely a favorite of all family favorites.

But sometimes, I like jooshing up the plain old blue box, and making it into something a little “more.”

This is one of those occasions.

Ingredients:

2 Tbsp evoo

1 onion, peeled and chopped

2 lbs ground pork

1 clove garlic, minced

1 cup frozen peas

1 clamshell sliced shiitake mushrooms

1 tsp salt

1/4 tsp white pepper

1 Tbsp trader joe’s onion salt

1/2 Tbsp paprika

2 Tbsp tomato paste

1 cup dry white wine

3 boxes mac and cheese

2 cups milk

4 cups chicken stock

1 stick butter

handful of shredded cheddar cheese

Directions:

In a large dutch oven, heat evoo over medium high. Once shimmering add onion.

Sauté onion until slightly translucent.

Add pork, and cook until browned.

Once pork is cooked through, add garlic, peas, and shiitakes. Stir to combine. Sauté for 3 minutes.

Add in salt, pepper, onion salt, paprika and tomato paste. Stir to combine. Let sauté for 3 more minutes to allow spices to render more flavor.

Add in wine. Let simmer for 5 minutes.

Add macaroni, milk, and stock. Bring to boil.

Once boiling turn to low.

Cook for 5 - 7 minutes, until macaroni is cooked, and liquid is absorbed.

Add butter, cheese packets, and shredded cheddar. Stir to combine.

Serve.