Mac 'N Cheese to the Rescue: 101 Easy Ways to Spice Up Everyone's Favorite Boxed Comfort Food

By Kristen Kuchar

Turn a box of everyone’s favorite mac and cheese into “a wide variety of dishes, from breakfast items to soups to sandwiches to main dishes and snacks” (Chicago Tribune).

You enjoy it as a comfort food. You’ll love it as a creative meal. With just a few simple tricks, Mac ’n’ Cheese to the Rescue transforms the classic, can’t-fail box of noodles and sauce into 100 palate-pleasing dishes. It’s that quick and easy to make amazing dishes like:

• Broccoli Cheddar Soup
• Swedish Meatballs ’n’ Mac
• Mini Mac Burgers
• Mac Stuffed Peppers
• BBQ Chicken Mac
• Pasta Primavera
• Cheesy Tuna Casserole
• Beef ’n’ Mac Stroganoff

Bake mac ’n’ cheese scrambled together with bacon ’n’ eggs for a cheesy delicious omelet. Make a Thai noodle bowl by spicing up mac ’n’ cheese with peppers, peanuts and sweet chili sauce. Melt ricotta and parmesan into hot shells ’n’ cheese and simmer in marinara for the ultimate cheese lover’s treat.

“Simple and straight-forward recipes . . . Mac ’n’ Cheese to the Rescue could also be a great resource for older children. Whether they are fending for themselves or tasked with making dinner once a week, these recipes are easy to follow without a ton of fancy techniques. Only yummy results!” —Viva la Feminista

“As you can imagine since all the recipes start with a box of mac ’n’ cheese they are pretty simple to make and looks like most can be made in under 30 minutes. Perfect for those nights when you want dinner on the table quick.” —Just Short of Crazy

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Apr 30, 2013
• ISBN: 9781612432007

Book preview

INTRODUCTION

It’s funny how I can trace mac n’ cheese throughout the course of much of my life. I remember, as a kid, sitting at my best friend Sarah’s kitchen table eating fun-shaped mac n’ cheese and laughing so hard it hurt. I’ll never forget lounging in my college dorm room trying to figure out chemistry and life over a microwaved orange-powder version of mac (still working on both, by the way). Possibly the most unforgettable memory is of the gourmet lobster mac n’ cheese I was indulging in when my boyfriend asked me to be his wife.

It’s not surprising that mac n’ cheese is such a classic staple and the ideal comfort food. But it’s also a blank canvas. Those simple truths, as well as my lifelong fondness for mac n’ cheese, were the inspiration for this book. Yes, noodles smothered in gooey cheese is good on its own, but it’s even better with an extra pop. This book takes a convenience food and explores other ingredients and flavors, uses leftovers, and, most importantly, creates inventive, exciting meals and snacks from a food we all know and love.

Cooking Mac n’ Cheese

In developing the recipes for this book, I did not use one particular brand of mac n’ cheese, although all came from a box. You can just as easily use freshly cooked or leftover homemade mac n’ cheese with these recipes. Some recipes specifically call for a certain type of mac n’ cheese or specify the shape of noodle or the or type of cheese. If a recipe is not specific, then feel free to use whatever type of mac n’ cheese you’d like. Here are the three basic types that I used.

Deluxe Mac n’ Cheese

When I use the term deluxe, I am referring to the boxed mac n’ cheese that comes with a cheese sauce. Cooking directions will vary by brand, but in general here’s how you make deluxe mac n’ cheese.

In a large pot over high heat, bring 6 to 8 cups of water to a boil. Once the water is at a boil, add 1 teaspoon of sea salt. Then add the noodles. Cook the noodles for 8 to 10 minutes or until they reach the desired consistency. The cooking time will depend on the size and shape of the noodles. Whenever a recipe calls for additional cooking or baking, keep in mind that the noodles will continue to cook. For this reason, you may want to stick to the shorter amount of time. While the noodles are cooking, stir occasionally. Drain the noodles in a colander, and do not rinse. Return the noodles to the pot, add the packet of cheese, and stir.

Regular Mac n’ Cheese

When I don’t specify a type of mac n’ cheese (the ingredient list will read 1 box mac n’ cheese), I am talking about a box that comes with a powder packet and usually requires butter and milk or water to make the sauce. Generally, here’s how to cook regular mac n’ cheese.

In a large pot over high heat, bring 6 to 8 cups of water to a boil. Add the noodles. Cook the noodles, stirring occasionally, for 7 to 8 minutes depending on the desired consistency, shape of the noodle, and brand directions. Drain the noodles, and do not rinse. Pour the noodles back into the pot. Although brands vary, many call for 1/4 cup of milk and 4 tablespoons of butter.

Microwavable Mac n’ Cheese

Wherever there’s a microwave oven—at home or in a work lunchroom, dorm room, or motor inn—microwavable mac n’ cheese can come in handy when you’re looking for a filling meal or just a quick snack. Place the macaroni and the designated amount of water in the microwavable dish and cook for the directed length of time. Remove from the microwave oven, add the cheese powder, and stir until the cheese dissolves.

Many recipes in this book can be turned into microwavable recipes. Simply reduce the additional ingredients to suit your desired amount. You can easily steam vegetables in a microwave oven, and use precooked meats to combine with the microwaved mac n’ cheese.

BREAKFAST

Mac n’ cheese may be a go-to for lunch or dinner, but it probably isn’t the first thing you think of for your morning meal. But adding mac n’ cheese to favorites like bacon, sausage, and eggs gives breakfast an exciting twist. These breakfast recipes are all easy to make, and the added mac makes them hearty and satisfying. Prepare these when you want to serve something memorable at a brunch.

FIESTA OMELET

This dish features such great ethnic and savory flavor that I don’t limit it to just breakfast. It’s also a great choice for lunch, brunch, or dinner. For extra heat, I like to top the omelet with a dash of hot sauce or salsa, and you can opt for sour cream if you like.

Serves 4 to 5

1 box deluxe mac n’ cheese

7 ounces chorizo, casing removed

1 small onion, chopped

1 tablespoon jarred jalapeño or 1 fresh jalapeño, seeded and chopped

6 large eggs, beaten

1/4 teaspoon garlic salt

1/8 teaspoon black pepper

1-1/4 cups shredded cheddar cheese or Mexican cheese blend (5 ounces), divided

1. Preheat the oven to 375°F. Cook the mac n’ cheese as directed, and set aside.

2. Meanwhile, in a large nonstick skillet over medium-high heat, cook the chorizo, stirring occasionally with a rubber spatula, about 7 minutes. As the sausage cooks, break it up with the spatula. Turn the heat down to medium-low and add the onion and jalapeño. Cook on low, stirring occasionally, until the onion is translucent and the jalapeño is softened, about 15 minutes.

3. In a large bowl, thoroughly combine the beaten eggs, garlic salt, black pepper, cooked mac n’ cheese, chorizo mixture, and 1/4 cup cheddar cheese or