How to Make Boxed Mac and Cheese Taste Homemade

I have several different recipes for homemade mac and cheese, all delicious, some more intricate than others, but all of them are time consuming (and expensive). Boxed mac and cheese is quick and easy but not nearly as satisfying as the real thing. So after playing around a bit, I’ve figured out a way to combine the best of two worlds.

Mac and Cheese with Sun-dried Tomatoes

Ingredients:

1 boxed mac and cheese
1 cup shredded sharp cheddar cheese, plus extra
¼ cup milk
1 tablespoon margarine, melted
3 slice of white bread, torn
Fresh thyme, to taste
Pepper, to taste
Salt, to taste

Directions:

Heat oven on broil.

Pour the melted margarine over the torn bread pieces and toss with pepper, salt, and thyme. Set aside.

Make your box of mac and cheese according to the directions on the box. Leave the mac and cheese in the pan and add cheddar cheese. Stir on low heat until cheese is completely melted. Add ¼ cup milk and stir. Your sauce is going to be a bit thin, but it will thicken in the oven. Pour the mac and cheese into an 8x8 inch casserole dish. Arrange the bread on top of the pasta. Sprinkle extra cheese over the top of the bread. Bake for approximately 10 minutes or until the bread topping turns a golden brown.

Variations:

Instead of thyme—which just happens to be my favorite herb—use rosemary, oregano, basil or garlic. Also, whenever I have sun-dried tomatoes on hand, I toss them in with the pasta before baking. They compliment the dish and add a little burst of flavor.

With just a couple more steps, the taste of boxed mac and cheese improves exponentially. You'll never make just plain old mac and cheese from the box again.

Enjoy!

~Krissy

Twice Baked Potatoes

Since I mentioned twice baked potatoes yesterday, I thought I'd post the recipe for them today. Since Eric is a master at the frying pan (I have very little patience for frying), he makes the Parmesan-seared chicken, and I usually make the twice baked potatoes. I will admit, they are a bit time-consuming to prepare but not at all difficult. And they are worth every second you put into them! Potato, bacon, cheese . . . it doesn't get any better than that!

Twice baked potatoes with Parmesan-seared chicken

Ingredients:

4 medium sized russet potatoes
4 slices of turkey bacon, cooked and chopped
¼ cup fat free sour cream
1 cup cheddar cheese, shredded
Salt, to taste
Pepper, to taste
Green onions, chopped (optional)

Directions:

Preheat oven to 400 degrees. Wrap potatoes in tin foil and bake for 1 hour or until the potatoes are fork tender. Remove from oven and cut the potatoes in half lengthwise. Scoop out the flesh leaving about a quarter inch shell. Put flesh in a bowl and add sour cream, ¾ cup cheese, bacon, and green onions (if desired). Mix well and season with salt and pepper. Spoon the mixture back into the potato shells. Sprinkle the remaining ¼ cup of cheese over the top of the potatoes and place them on a baking sheet. Bake for another 20 minutes, uncovered, and enjoy!

~Krissy