Recipe: Doctored Up Mac & Cheese

I don’t know what it is about cold, blustery days that puts me in the mood for comfort food. I’m a huge Mac and cheese person. Every time I go to Noodles & Co. I get the Wisconsin Mac and Cheese! Yumm! My husband always thinks I’m crazy with my love for Mac & Cheese, but he loves this next recipe too!

My favorite part about a plain old box of Mac and Cheese is you can doctor it up however you want. Here’s how I do it in my kitchen!


Doctored Up Mac & Cheee
1 box of Mac & Cheese
3 strips bacon, cooked & crumbled
2-3 chicken breasts, cooked and cubed (or a can of chicken, flaked works too!)
1 can petite diced tomatoes, drained (or a fresh tomato, diced)
4oz. cream cheese
About 2 tbs. size chunks of velveeta, cubed.

Preheat oven to 375 degrees.

Prepare Mac and Cheese according to box directions. During this time fry bacon and chicken if not already cooked.

Prepare a casserole dish (I use a medium sized round corningware baking dish) by spraying the bottom and sides with cooking spray.

Add prepared Mac & Cheese to baking dish.

Mix in tomatoes, chicken and bacon.
Next, add garlic and paprika to taste. (I don’t measure here so it depends on how much you like garlic. I typically use a few shakes of Tastefully Simple’s Garlic Garlic) Stir the mixture.

Next, add the velveeta chunks around the dish and add the cream cheese right in the middle. No need to stir.
If you want, you can sprinkle some cheddar or Colby jack cheese on top.

Place dish in oven for about 20 minutes at 375 degrees.

Remove from oven, stir so the cream cheese and velveeta is mixed in and serve!


So do you doctor up your Mac and cheese? What ingredients do you include? I’m starting to think a can of the tomatoes and chilis would give it a lot of flavor! Enjoy!



One comment

  1. I’m with you on the mac and cheese and other comfort foods when the weather turns cold. However, I don’t eat the boxed kind any more, not since I stopped cooking for kids. My new favorite is a homemade mac and cheese that includes 3/4 cup pumpkin from my friend Mandy’s garden plus three different types of cheese. Yum.

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