Mac and Cheese Add Ins

[Amaranth]

Kat's listing of Mac and Cheese in the frugality thread reminded me of a Boxed Mac and Cheese strategy that adds a bit more nutrition to an easy dinner.

Put pasta water on to boil.
Clean and chop fresh broccoli or spinach or carrots or thin homegrown greenbeans into small pieces.
Add vegetable and pasta to water and cook until pasta is done.
Drain and finish mac and cheese acording to box instructions.

You can do similarly with frozen peas or mixed frozen vegetables of all sorts. Usually it's better to put them in the water to start though and let the frozen vegetables thaw as the water comes to a boil.

For a bit more work though nearly the same amount of time, you can stirfry onions and other vegetables and fold them into the pasta at the end.

If your children only like straight mac and cheese, cook vegetables in separate water and fold into adult portions at the end. Serve children's vegetables separately.

Anyone else have favorite mac and cheese add ins?

[Tussiemussies]

Hi Amaranth, you already mentioned it but I really enjoy the broccoli in the Macaroni and cheese...

[Tradd]

Green peas

Ham

[decemberlov]

When I make mine I add stovetop stuffing mix (dry, not cooked) to the top before baking in the oven. Maybe not the healthiest but yummy :)

[Jilly]

Lots of chopped jalapenos.

[SteveinMN]

Canned (or "pouched", I guess) tuna fish. Ham. Canned tomatoes, drained.

[Tussiemussies]

Yes, we also eat ours when finished baking with stewed tomatoes on top. It comes from north central PA

[ApatheticNoMore]

Fresh tomatoes always sound very appealing, I can't imagine that not working. Parmesian cheese on the top after cooking sounds good. Maybe hot pepper flakes. I seldom make it and then usually standard recipe since I'm usually making it for someone who hates veggies. But if making from scratch: a bay leaf, never forget the bay leaves, you can really taste the difference, and ideally fairly new (they seem to lose much of the flavor if left too long in the cupboard in my experience).

[cdttmm]

Sauteed garlic, shallots, and mushrooms.

[Gregg]

When the kids were little we always added cauliflower in a ratio almost equal to the amount of pasta. They scarffed it right down. That is also great with ham, but then again, what's not? Additionally I know we've done...

Corn, bacon & red peppers
Taco meat (ground turkey or burger), onions & jalapenos
Shredded chicken w/ Buffalo wing sauce
Italian sausage & green peppers
Andouille, crawfish, okra & peppers
Lobster (duh)
Spinach, cherry tomatoes, goat cheese & olives
Chili seasoned hamburger, tomato paste, onions & peppers (Chili-Mac) - crushed up Chili Cheese Fritos on top!
Tuna & peas, the old standby
Spam, grilled pineapple and peppers - haven't actually made this, but did have it in Hawaii once
Pepperoni (chopped up), jalapenos, onions & mozzarella baked on top

[Blackdog Lin]

We're traditionalists with no imagination.

Tuna and peas, of course.
Leftover chili, with fritos crumbled amongst.

That's it.

[Wildflower]

I like to top my mac and cheese with spicy salsa.

[Mrs-M]

LOVE mac & cheese with sliced/sauteed wieners! Onions, too!

[IshbelRobertson]

I've never eaten packet macaroni and cheese, but if I want to posh mine up, I have a great recipe using langoustines.

[Mrs-M]

Originally posted by IshbelRobertson.
I've never eaten packet macaroni and cheeseHomemade, in our house, too.

[Tussiemussies]

Homemade in our home too...

[Jilly]

LOVE mac & cheese with sliced/sauteed wieners! Onions, too!


LOVE mac & cheese with sliced/sauteed wieners! Onions, too!

That is how my grandsons like theirs, but with extra hot dogs on the side because, "Well, Grammy, the sliced hot dogs already have cheese on them and there isn't any room for catsup." Oh, sorry, what was I thinking.

They do not like home made mac and cheese, preferring the Annie's brand versions. I say fine, gives me a reason to indulge.

For the home made ones, anyone care to share their recipe(s)?

Mine is kind of casual. It is also a large quantity of food, but I only take this to family and friends get-togethers, it freezes well and guests take most of the leftovers home anyway, especially family. Oh, and I guess you have to be fairly healthy to begin with, as this has tons of fatty ingredients, although, in my defense, a small piece is very satisfying.

2 pound bag of macaroni
1 stick of butter

Sauce
8 oz. cream cheese
8 oz. ricotta
2 pound box of that melty cheese product stuff, Velveeta is one brand, but we like the one from the Hispanic market

one-half pound each, grated, but you can use whatever you like:
sharp cheddar
colby
mozarella
brick
swiss

Topping
4 oz. freshly grated parmesan
2 cups grated cheddar


Cook macaroni until done. Can be slightly al dente, but we like the pasta to be pretty soft.
Drain and toss with a stick of butter. You can easily use two sticks, but the extra fat from the butter can be a problem if you have to freeze this...causes some separation on reheating.

Whilst the macaroni is cooking, melt the cheese product, cream cheese in a heavy saucepan, adding the ricotta at the last minute.

Add the sauce to the macaroni/butter, stirring well to mix, then add in the cheddar, colby mozarella, brick and swiss. Stir fairly quickly so that the cheeses do not clump.

Taste and adjust for seasonings. I like lots of fresh pepper, and sometimes I have to add a bit more swiss or brick to balance the flavour. I never add salt because of all the sodium in the butter and cheeses; if people want it saltier, it is easy for them to sprinkle on a bit of Maldon or something.

Dump into two large, buttered casserole pans. Top with the 2 cups grated cheddar and sprinkle on the parmesan.

Bake until piping hot and the top is lightly browned.

Now. Just about any cheese goes well in this. Others I have used are cottage, the creamed kind, bleu/blue/gorgonzola, gouda (but not smoked), lots of others. I suppose you could also top this one further with buttered cracker crumbs. Maybe.

Also. This is a very rich recipe and I make it only around the winter holidays. If you think this one is caloric, you should see my potato soup recipe. A former sister-in-law calls these recipes heart attacks in a bowl. Oh, well.

One more thing. I recently saw something about baking macaroni and cheese in sheet pans so that every portion is at least half the browned and chewy topping. That is my favourite part and I may do that next time. I have enough sheet pans, but because of the greater surface area, I will need to mix up at least four times the amount of topping. I could do that. Or, I am thinking that I might be able to get by with half this recipe, as the portions would appear larger than they actually are. Yep.

[Tussiemussies]

I don't make a sauce for mine, I generously layer the cheese and elbow macaroni. Then dot the top with butter and then pour a whole can of whole milk evaporated milk all over the whole thing. This is using a whole box of macaroni and a mix of sharp and cheddar cheese. It comes out great. Of course I am partial to it since my Mom always made it this way...(bake at 350 until a little browned on top)

[Blackdog Lin]

I do the white sauce thing, with lots of cheddar or cheddar-jack or jack, whatever is in the fridge at the time. And I always just do stovetop, no oven, 'cause I can't abide "crunchy" macaroni.

I'm of the opinion that macaroni and cheese makes up it's own special food group. Pizza is another. :)

[sweetana3]

I also do the white sauce method with a lot of very sharp cheddar cheese and a touch of cayenne pepper. And it has to have a whole wheat bread crumb crust. I think that part is the best.

[Mrs-M]

OMG, Jilly, your mac/cheese recipe is to die for! Thank you so kindly for sharing.

[Jilly]

Cool. Just eat a little piece.:D

[Tiam]

That is how my grandsons like theirs, but with extra hot dogs on the side because, "Well, Grammy, the sliced hot dogs already have cheese on them and there isn't any room for catsup." Oh, sorry, what was I thinking.

They do not like home made mac and cheese, preferring the Annie's brand versions. I say fine, gives me a reason to indulge.

For the home made ones, anyone care to share their recipe(s)?

Mine is kind of casual. It is also a large quantity of food, but I only take this to family and friends get-togethers, it freezes well and guests take most of the leftovers home anyway, especially family. Oh, and I guess you have to be fairly healthy to begin with, as this has tons of fatty ingredients, although, in my defense, a small piece is very satisfying.

2 pound bag of macaroni
1 stick of butter

Sauce
8 oz. cream cheese
8 oz. ricotta
2 pound box of that melty cheese product stuff, Velveeta is one brand, but we like the one from the Hispanic market

one-half pound each, grated, but you can use whatever you like:
sharp cheddar
colby
mozarella
brick
swiss

Topping
4 oz. freshly grated parmesan
2 cups grated cheddar


Cook macaroni until done. Can be slightly al dente, but we like the pasta to be pretty soft.
Drain and toss with a stick of butter. You can easily use two sticks, but the extra fat from the butter can be a problem if you have to freeze this...causes some separation on reheating.

Whilst the macaroni is cooking, melt the cheese product, cream cheese in a heavy saucepan, adding the ricotta at the last minute.

Add the sauce to the macaroni/butter, stirring well to mix, then add in the cheddar, colby mozarella, brick and swiss. Stir fairly quickly so that the cheeses do not clump.

Taste and adjust for seasonings. I like lots of fresh pepper, and sometimes I have to add a bit more swiss or brick to balance the flavour. I never add salt because of all the sodium in the butter and cheeses; if people want it saltier, it is easy for them to sprinkle on a bit of Maldon or something.

Dump into two large, buttered casserole pans. Top with the 2 cups grated cheddar and sprinkle on the parmesan.

Bake until piping hot and the top is lightly browned.

Now. Just about any cheese goes well in this. Others I have used are cottage, the creamed kind, bleu/blue/gorgonzola, gouda (but not smoked), lots of others. I suppose you could also top this one further with buttered cracker crumbs. Maybe.

Also. This is a very rich recipe and I make it only around the winter holidays. If you think this one is caloric, you should see my potato soup recipe. A former sister-in-law calls these recipes heart attacks in a bowl. Oh, well.

One more thing. I recently saw something about baking macaroni and cheese in sheet pans so that every portion is at least half the browned and chewy topping. That is my favourite part and I may do that next time. I have enough sheet pans, but because of the greater surface area, I will need to mix up at least four times the amount of topping. I could do that. Or, I am thinking that I might be able to get by with half this recipe, as the portions would appear larger than they actually are. Yep.


I can't understand how you get that much into the two pounds of macaroni. Or could it be called Cheese and Macaroni?:)