Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ScrubWithDots #CollectiveBias
As a food blogger, I make a lot of messes.
Like, A LOT a lot.
And they always seem to be the kinds of messes that are the messiest kinds of messes. Between the eggs, the butter, the cheese and #allthesprinkles, cleaning up is as much a part of my work routine as taking photos and researching recipes.
And to make things even more challenging, I am insanely fond of my vintage bakeware, bowls and utensils – much of which is not only delicate, but requires hand washing ONLY. I mean, the Pyrex alone……..
So I was excited to create a yummy (and messy) recipe, highlighting the cleaning prowess of Scotch-Brite® Scrub Dots products.
Scotch-Brite® Scrub Dots safely clean all cookware (even non-stick) without scratching, and the Scrubbing Dots technology allows the sponges to rinse clean.
Which is kind of important when the recipe in question is mac and cheese:
Which I’ll get to shortly. Because you’re going to LOVE this recipe.
First, I had to pick up my sponges, which I purchased at Dollar General – where right now you can save $1.00 off any two Scotch-Brite® Scrub Dots items:
Let the mess begin!
If – like me – you are a fan of crispy edges, crunchy tops, and all the baked “corners”, then this recipe is the mac & cheese of your dreams.
Because it’s basically a giant sheet of edges, tops and corners.
And it took almost no time or effort to prepare.
Or clean-up, thanks to my Scotch-Brite® Non-Scratch Scrub Dots Sponge!
All clean in short order…..
This is the kind of easy, satisfying comfort food I crave as the temperatures start to dip, with bonus points earned for the minimal ingredients, time and effort needed.
What are your favorite comfort meals?
adapted from Food52
1 tablespoon butter
(3) 8-ounce blocks cheddar (sharp, extra-sharp or a mix), grated on the large hole side of a box grater
1 pound spiral pasta cellentani or cavatappi
freshly ground black pepper
2/3 cup whole milk
Heat oven to 475; use the butter to grease a baking sheet. Set aside 2 heaping cups of the grated cheese.
Cook the pasta for 6 minutes; drain and transfer to a large bowl. Add the cheese and black pepper and toss to combine. Spread evenly onto your prepared baking sheet and pour the milk over; sprinkle the reserved cheese on top. Bake for 20 – 25 minutes or till golden brown and crispy.
This delicious recipe brought to you by Sheri Silver