Mac and Chees it’s wonderful as a take along for a party or picnic. It’s great for breakfast, lunch and dinner. Oh yes I love it for breakfast.
Most people I meet say that they don’t like the boxed powder cheese Mac and Cheese, but if they aren’t eating then who is?? Me that’s who.
Don’t get me wrong I loooooove making Baked Mac and Cheese and if I say so myself, I’m pretty damn good at it.. But I absolutely love the quick and ease of the boxed powdered mac and cheese and adding my spin on it.
So for all those who only will eat a homemade baked mac and cheese this first recipe is for you.
For everyone else keep readying. I’ve added my favorite twist to the boxed mac and cheese below.
Bring a large pot of salted water to a boil. Add the broccoli and cook until bright green and crisp-tender, 3 to 4 minutes. Remove to a plate with a slotted spoon; let cool. Return the water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
Whisk the eggs, evaporated milk, the reserved cooking water, the Mexican cheese, 1/2 cup parmesan, the mustard, nutmeg. Cook over medium-low heat, whisking constantly, until the mixture starts to thicken and bubble, 6 to 8 minutes. Stir in the pasta and broccoli until coated. Transfer the mixture to a 3-quart baking dish and top with the tomatoes.
Preheat the broiler. Combine the remaining 1/4 cup parmesan, the breadcrumbs and milted butter in a small bowl; sprinkle over the macaroni and cheese. Broil, rotating the pan, until the topping is golden brown, 4 to 5 minutes.
1 table spoon garlic, minced (use less if you’re not into garlic. we love garlic here)
1 small onion, chopped
1 package bacon, cooked and crumbled
1 8 ounce package shredded sharp cheddar cheese
1 8 ounce package shredded mozzarella cheese
1 8 ounce package shredded Mexican cheese blend
panko for topping
fresh grated nutmeg, about 1/2 teaspoon or so
In a large pot bring salted water to a boil. Cook pasta according to package directions. Drain and set aside in 9 x 13 inch pan.
In a medium sauce pan over medium heat, melt butter in a little bit of olive oil (the olive oil prevents the butter from burning). Once the butter is melted add the flour and stir; cook the flour for 1 minute, 2-3 if you want a darker roué. Add the salt, pepper and nutmeg. Add the chicken broth and continue to stir until thickened.
Add all three cheeses and a little over half the bacon crumbs, keeping some out for topping. Stir well.
Pour cheese mixture over pasta and mix well. Top with panko, cheese that was held back and the rest of the bacon.
Put in preheated 350 oven for 25 to 30 until bubbly.
Now for some of my favorite boxed mac and cheese mixes
Cook mac and cheese according to the directions on the box. I don’t add milk to my mac and cheese. I save a little of the pasta water and add 2 table spoons of unsalted butter or margarine. Mix that really well then I add the powdered cheese. This is the base mac and cheese and by it’s self all good but..
Mac and Cheese for Breakfast
For breakfast I put a ladle of mac and cheese (honestly I have no clue how much I use it’s less than 1/2 a cup though) in a non stick skillet with yep a little more butter.
I stir fry that a little bit then add 2 eggs and scramble it all together. If I have any cilantro in the house I’ll chopped that up and add it as well.
Lunch or Dinner
Instead of using butter I added beef broth, powdered cheese packet, a teaspoon of garlic powder and topped it with fresh basil
In a bowl mix powdered cheese, 2 table spoons softened butter, grated gruyere cheese, and grated parmesan reggiano cheese. Then mix in the noodles.
1/2 pack of Ranch dressing mix, 2 tablespoons of mayonnaise, 1 tablespoon butter. Mix the mayonnaise, ranch dressing mix, butter and powdered cheese together. When draining the noodles keep a little of the water to help with the mix. Mix it all together and enjoy.
These are just some of the ways I enjoy the boxed Mac and Cheese. Let me know below how you like to eat it or post your baked recipe to share with everyone.