Blog: Stuffing Mac (Thanksgiving)

Featured in “BoxMac 153: Stuffing Mac (Thanksgiving)”


1 Package Arnold Herb Seasoned Cubed Stuffing (12 oz)
1 Stick Butter
1/2 cup chopped celery
2 tbsp of Chicken Better Than Bullion
2 Eggs (You could go 1-3 safely)
8 oz uncooked De Cecco Orecchiette pasta
1 Pack Cabot Fiery Jack Shredded CHeese
1 Pack Cabot Monterey Jack Shredded Cheese
1 Pack Cabot Vermont Sharp Shredded Cheese
3 tbsp flour
3 cups milk
Fresh Parsley, Salt, Pepper to Taste
Cooking spray for pan


  1. Begin Boil of Pasta in salted water. Preheat the oven to 350 degrees.
  2. Prepare stuffing per package directions, but using 1/2 stick butter, and use Better than bullion mix to make broth. Add chopped parsley to taste.
  3. While celery is cooking, begin cheese sauce, melt remaining 1/2 stick of butter and add 3 tbsp of flour to make a bechamel sauce.
  4. Once flour is just starting to change color, add milk and bring to steaming, medium heat
  5. Finish stuffing mix, once stuffing is complete, crack 2 eggs directly into the stuffing and toss, the egg will be cooked by the hot stuffing.
  6. Slowly add the whole package of fiery jack cheese to the sauce mix giving it time to melt the cheese before continuing, stirring continuously.
  7. Continue with the whole package of sharp cheese, and 3/4 of the package of jack cheese. Add salt and pepper to cheese sauce to taste.
  8. Take a large baking dish, give a coat of cooking spray. Drain and set aside pasta.
  9. Put a layer of stuffing on the bottom of the dish (about 1/2 the total stuffing), and then all of the pasta as a layer.
  10. Pour all cheese sauce over the two layers. Do not mix.
  11. Place remaining stuffing on top of the cheese sauce layer – do not mix. Add additional fresh parsley on top, and add remaining jack cheese on the very top
  12. Bake for 25 mins in the oven. Serve hot. Enjoy!
Leave a comment

What to watch