I Need My Ozeri Frying Pans to Make Mac + Cheese With a Twist
We like mac + cheese, but it leaves us hungry a couple of hours later. We like this recipe, which adds some protein and veggies to give it a little more flavor.
I added 1/4 teaspoon of oil to my Smooth Ceramic Non-Stick 10″ Green Earth Frying Pan by Ozeri and added minced onions, minced garlic, and a can of mushroom stems and pieces. I cooked them for about 5-10 minutes until everything was soft and cooked through.
In my Textured Ceramic Non-Stick 12″ Green Earth Frying Pan by Ozeri I added 2 lbs of ground beef with some oregano for extra flavor. You can add the garlic to the beef instead of the onions. That’s what I usually do. Start cooking the beef and add the onions/garlic/mushrooms mixture to combine.
I love Ozeri pans. Each of the two I have come in 8 inch, 10 inch, and 12 inch. They need relatively little oil when you’re frying, which makes whatever you’re cooking that much healthier and with fewer calories. I have never had anything stick to the pan. Things slide right off. It’s really easy to clean. Just be sure that you use non-metallic utensils when cooking with your Ozeri pans, so that you don’t scratch them.
While the meat is cooking, bring a pot of salted water to boil and cook a 1 lb box of medium shell pasta. Drain the pasta when it finishes cooking and add the pasta and meat to a large lasagna pan with the 4 cups of shredded cheddar cheese. I prefer sharp cheddar. Mix everything until it’s combined well. Sprinkle with grated parmesan cheese and place in a 425 F oven and cook for approximately 30 minutes.
It comes out of the over all bubbly and cheesy. Get a big serving spoon and portion out for your family. You can use this as a side dish, but it really is so good as an entree. I had a little extra cheddar leftover from another bag, so that’s why it’s even cheesier.
The pan serves at least 6 large servings, my family has it for two meals. It takes better when it’s reheated as leftovers, because all of the flavors have some time to meld. You can make this ahead and refrigerate it until you’re ready to cook it or you can cook it and freeze it for reheating at a later time. It makes a great casserole to send to a neighbor or friend. Using a disposable pan makes for easy clean up and you don’t have to worry about it should you bring it to a potluck or make for someone else.
- 1 onion, minced
- 1 can of mushroom stems & pieces
- minced garlic, to taste
- 1 TSP oregano
- 2 lbs ground beef
- 4 cups of shredded cheddar cheese
- 1 lb medium shell pasta, cooked
- grated parmesan cheese
- Cook onions, mushrooms, and garlic in a large frying pan for about 5-10 minutes over medium heat.
- Add oregano and ground beef and cook until the beef is done.
- While the ground beef is cooking, boil a large salted pot of water and cook medium shell pasta according to the directions on the box.
- Drain pasta when done.
- Add the cooked meat and pasta in a large lasagna pan with the shredded cheddar cheese and mix well.
- Sprinkle with parmesan and put in a 425 degree over for 30 to 45 minutes.
- You can add a can of drained, crushed tomatoes for an Italian twist.
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