Doctored Box Mac And Cheese_the Way I Do It Food

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EASY ADD-IN MACARONI AND CHEESE



Easy Add-In Macaroni and Cheese image

This recipe is super-easy and it uses stuff you probably already have in the cabinet. You can also substitute most of the ingredients with similar ones that you have on hand!

Provided by BETH157

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 (7.25 ounce) package uncooked macaroni and cheese
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup margarine
3 tablespoons sour cream
1 cup shredded Cheddar cheese
12 buttery round crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook the macaroni according to directions on the box. Remove from heat, drain, and add soup, 1/4 cup of the margarine, sour cream, shredded cheese, and the cheese packet from the box. Do not use milk as directed on the box.
  • Pour in a small casserole dish and top with crumbled crackers. Melt the remaining margarine and pour over the crackers. Bake in a preheated oven for 25 minutes.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 31.2 g, Cholesterol 27.7 mg, Fat 28.9 g, Fiber 0.9 g, Protein 11.8 g, SaturatedFat 9.2 g, Sodium 959.3 mg, Sugar 4.8 g

DOCTORED BOX MAC AND CHEESE_THE WAY I DO IT



Doctored Box Mac and Cheese_the Way I Do It image

There are a ton of variations on doctoring box type mac and cheese mixes. Here's mine and everyone I try it on seems to like it

Provided by Tiomarrano

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (7 1/2 ounce) package Kraft macaroni and cheese (or other brand)
1 1/4 cups milk (more or less as needed)
2 ounces margarine (1/2 stick) or 2 ounces butter (1/2 stick)
2 ounces kraft style process cheese (about 3-4 regular size slices)
1 egg (medium size) (optional)
2 tablespoons parmesan cheese (or other very sharp cheese like bleu cheese, to taste)
1/2 teaspoon salt
1 teaspoon granulated garlic (or to taste)
3 garlic cloves (fresh, minced)
4 drops sriracha Asian chili sauce (optional -- don't use if you don't like heat in your mac and cheese sauce)

Steps:

  • Prepare boxed macaroni and cheese as per instructions.
  • Boil macaroni.
  • Have other ingredients made and handy: milk, process cheese slices, margarine or butter and any optional hot sauce or granulated garlic.
  • When macaroni is done, immediately drain off hot water.
  • Pour hot macaroni out of the sieve back into same sauce pan.
  • Set stove heat at medium high.
  • Set saucepan with hot drained macaroni back on hot burner and mix in the margarine or butter that has been premeasured.
  • Stir the margarine or butter into the macaroni until melted (keeping sauce pan on heat).
  • Stir in the packet from the box macaroni and cheese as best you can.
  • Begin adding a little milk at at time as you stir the packet's cheese powder into the hot macaroni and butter -- add some but not too much milk at a time.
  • Keep stirring the mac and cheese until it is thoroughly mixed.
  • Crack the egg into the hot mac and cheese just made from the box and keep stirring so egg won't coagulate and will mix into the mac and cheese that is bubbling.
  • Add a little milk as needed to keep it from being too thick and sticking to pan but don't overdo the milk. Use a little at a time or it will dilute the cheese flavor if you use too much milk.
  • Put in the 3-4 process cheese slices. It helps if you have them pre cut into smaller pieces beforehand so the process cheese will melt in faster as you keep stirring constantly over medium heat.
  • Now add the parmesan cheese, stirring it into the mac and cheese. You may need to add a little more milk if needed to keep it from getting too thick and sticking. Don't add too much parmesan and not more milk than absolutely necessary to keep the sauce the right consistency. Parmesan (or whatever other cheese you use) should be sparing yet enough to sharpen the existing process cheese flavor.
  • At very last minute (so garlic doesn't lose its flavor), add optional fresh minced garlic plus also the garlic powder. Stir into the sauce until mixed throughout.
  • You can stop here and adjust salt and pepper as desired and serve.
  • Or, if you want a spicier variation on regular macaroni and cheese, you can do the following: At the very last add optional Sri Racha if desired and stir into mac and cheese.
  • Enjoy.
  • This simple but pretty gooey and good, boxed macaroni and cheese
  • NOTE: You can also add the following items optional modifications to your mac and cheese as per your taste:.
  • EXTRA CHEESE to supplement process cheese slices: e.g. Mexican style velveeta jack, bleu cheese, pepper jack (gives it a smoky flavor) gorgonzola cheese, cream cheese,gryuere, pecorino, fontina cheese any you have around, even mozzarella.
  • OTHER ADDITIONS.
  • Ham.
  • Ground beef.
  • Hot dogs.

Nutrition Facts : Calories 410.8, Fat 20.4, SaturatedFat 7.3, Cholesterol 29.4, Sodium 1063.8, Carbohydrate 42.3, Fiber 1.2, Sugar 5.5, Protein 15.2

DOCTORED MACARONI AND CHEESE



Doctored Macaroni and Cheese image

I love making homemade macaroni and cheese, but I don't always have the time. I used some of the elements of my homemade mac and cheese and incorporated them into the cheap mac and cheese in the blue box. While certainly not as good as homemade, it is really delicious for a quick and easy fix.

Provided by LizP5885

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

7 1/4 ounces Kraft macaroni and cheese
1/2 cup sour cream
4 tablespoons butter
3 ounces American cheese

Steps:

  • Boil the macaroni for 8 minutes and drain.
  • Combine the included powdered cheese packet with the remaining ingredients.
  • Stir over low heat until the butter and cheese melt.
  • Serve immediately.

Nutrition Facts : Calories 424.4, Fat 24.7, SaturatedFat 15.3, Cholesterol 64.1, Sodium 716.2, Carbohydrate 37.9, Fiber 1.1, Sugar 5.2, Protein 13.6

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