KRAFT BAKED MAC AND CHEESE THAT IS ON BOX MAC
Bake for 15-20 minutes, or until the muffins are cooked through but not burnt on bottom.Divide the batter equally between the prepared muffin wells.Stir the wet ingredients into the dry ingredients until just combined.Mix the water, egg, and butter together in a small bowl.Whisk the cornmeal, flour, sugar, baking powder, and salt together in a medium mixing bowl.Preheat the oven to 400 degrees F and line 8 wells of a standard muffin tin with paper liners.Don’t forget the ketchup and hot sauce to dip bites into. Add leftover sliced steak and fried onions and peppers to your mac and cheese, top with provolone, and use hoagie rolls for your topping to make Philly cheesesteak mac and cheese.Add chopped tomato to the mac and cheese, crumble feta on top, and use pita bread or chips for your topping to make a Greek-style mac and cheese.Add chopped pastrami to the mac and cheese, lay swiss cheese on top, and use rye bread for your topping for a Reuben mac and cheese-heck, I think I’d even drizzle some Russian dressing on the top after I took it out of the oven!.Add sautéed onions, garlic, broccoli, and spinach to the mac and cheese to get your daily servings of veg.Now that I’ve started dressing up my mac and cheese, I can’t stop thinking of additional flavor combinations and easy substitutions. I also love to swap the Brussels sprouts out for a layer of creamy, buttery baked sweet potato, which mixes beautifully with the cornbread. You can easily omit the bacon (or use veggie bacon or sausage) to make this vegetarian, and you can adapt the flavor combo of sprouts, veggie bacon, and cornbread to use with a boxed vegan mac and cheese. I’ll often make it when I have leftover cornbread and bacon to eliminate the two most time-consuming steps. It is an addictive sweet-savory combination with a slight hint of the South-and though it has a few steps to it, the preparation doesn’t feel like much work at all. It was great the sweetness of the onion and butteriness of the crispy bread were the perfect complement to the creamy mac and cheese.Īfter a few go-rounds with my baked mac and cheat, I hit upon the perfect flavor combo for me: bacon, Brussels sprouts, shallot, and chèvre, with a cornbread topping.
I made the boxed version as usual, poured it into a casserole dish, sprinkled a little Parmesan cheese on it, topped it with a mixture of sautéed onions and crumbled-up bread heels, and baked it for 20 minutes. It isn’t that hard to make, either, but there’s one thing that consistently short-circuits my after-work impulse to throw one together: I never have milk in the house to make the béchamel sauce.īeing the resourceful gal that I am, I decided to take matters into my own hands and transform my favorite boxed mac and cheese (Trader Joe’s shells and cheese) into an easy baked mac and cheese that did an end run around béchamel. I mean, all nutritional values being equal, I would eat it every day.
Baked macaroni and cheese is my all-time favorite comfort food.
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