McDonald’s Is Bringing Back Its 2 For $5 Deal, And And It Includes Cheesy Quarter Pounders This Time

Sometimes when you’re going to McDonald’s, you don’t want to have to choose just one of your favorite items to order. The chain is bringing back a deal that will take the tough decision out of the equation.

Beginning tomorrow, McDonald’s is bringing back its 2 for $5 Mix & Match deal, so “customers can choose two craveable and delicious menu items at a great value,” per a press release. A fan favorite has made its way on the new 2 for $5 menu—the Quarter Pounder with cheese.

Other options for the deal include a Big Mac, Filet-O-Fish, and 10-piece Chicken McNuggets. You should take advantage of the cheap deal soon, though, because it’s re-launching as a limited time offer (as the $6 Classic Meal Deal is concluding).

McDonald’s is also “enhancing” the $1 $2 $3 Dollar Menu at the beginning of January, allowing local markets to offer food and drinks on the menu “with greater flexibility, while also meeting the tastes and preferences of their local customers.”

Might I suggest hitting up the 2 for $5 deal with a pal after a night out? A Big Mac will absolutely cure what ails you…

Cheesy Sausage and Kale Lasagna


  • 1/2 lb. sweet Italian sausage
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 18-oz. jar good-quality marinara sauce
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 5 oz. chopped kale
  • 1 8-oz. container ricotta
  • 1/2 c. freshly grated Parmesan
  • 1 large egg, lightly beaten
  • Pinch of nutmeg
  • 9 no-boil lasagna noodles
  • 1 12-oz. ball fresh mozzarella, thinly sliced
  • Freshly chopped parsley, for garnish


  1. Preheat oven to 375°.
  2. In a large, deep-sided skillet over medium-high heat, cook sausage, crumbling with a wooden spoon until beginning to brown, about 5 minutes. Add carrot, celery, onion, and garlic, and cook until tender, another 5 minutes. Add sauce and let simmer for 5 minutes, then season with salt and pepper.
  3. Meanwhile, in a separate skillet, heat olive oil over medium-high heat and cook kale until wilted, 3 minutes. Season with salt and pepper, then move to a strainer and press down with paper towels to squeeze out any excess liquid.
  4. In a large bowl, stir together ricotta, Parmesan, and egg. Season with salt and pepper and a pinch of nutmeg, then stir in wilted kale.
    Spread a few spoonfuls of sauce in the bottom of a small, deep-sided square or rectangular baking dish. Layer with 3 noodles and cover with 1/3 ricotta mixture.
  5. Add 1/3 mozzarella and cover with sauce; repeat layers two more times, ending with mozzarella on top.
  6. Cover with aluminum foil and bake for 15 to 20 minutes. Heat broiler; cook for 2 minutes or until cheese is bubbling and brown on top. Let cool slightly, then garnish with chopped parsley and serve.

Cheesy Stuffed Shells


  • Spray oil
  • kosher salt
  • 12 oz. box jumbo pasta shells
  • 1 tsp. extra-virgin olive oil
  • 1 lb. ground beef
  • cloves garlic, minced
  • onion, diced
  • 1 tsp. crushed red pepper flakes
  • 1/4 c. chopped parsley, plus more for garnish
  • 1/2 c. diced Provolone
  • 2 tbsp. unsalted butter
  • 2 tbsp. all-purpose flour
  • 2 c. whole milk
  • 1 tsp. Dijon mustard
  • 1 c. freshly grated Parmesan


  1. Preheat oven to 350º and spray a large casserole dish with oil. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and set aside.
  2. Meanwhile, in a large pot over medium heat, heat oil and cook ground beef until browned, breaking up beef using a wooden spoon. Add garlic, onion, red pepper flakes, and 1 teaspoon salt, and cook for 2 minutes. If beef mixture is very greasy, drain excess fat using a spoon. Stir in parsley and provolone, and cover with a lid to keep warm.
  3. In a sauce pan over medium heat, melt butter, stir in flour, and cook for 1 minute. Slowly whisk in milk until slightly thickened. Add mustard and Parmesan.
  4. Spread half the cream sauce in the baking dish. Stuff each shell with the meat mixture and arrange face up in dish. Pour remaining sauce over the shells and bake until warmed through, 8 to 10 minutes. Garnish with parsley and serve.

Cheesy Chicken Enchiladas


  • 1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup
  • 1 can (10 oz) Old El Paso™ hot or mild enchilada sauce
  • 2 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 10 corn tortillas (6 inches)
  • 2 medium green onions, thinly sliced


  1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11×7-inch baking dish.
  2. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
  3. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.