Macaroni & Cheese

Group Size: 10-12

Ingredients

• Kraft Macaroni & Cheese: 6 boxes (all)
• Cheddar or other cheese (lots)
• Canned green chilies: 2 cans (all)
• Onion: 1

Use approximately 6 quarts of water per 1 lb of pasta.  Add salt to the water, and bring it to a boil.  Add the pasta. STIR CONSTANTLY or you’ll be sorry! Mac ‘n’ cheese noodles easily burn to the bottom of the pot, and burnt mac ‘n’ cheese tastes terrible.  Drain the water, but leave enough in to make the cheese sauce. Use about 2 oz. of cheese sauce for every 6 oz. of pasta. It’s easier to add water back in then have runny cheese sauce, so you might want to drain the water into someone’s bowl, and then add it back in gradually until you get the right consistency. Chop onion and sauté with green chilies in frying pan with olive oil; add to mac ‘n’ cheese.

• Already vegetarian.
• For vegans: Let vegans take the noodles before adding the cheese powder. Add sautéed onions and green chilies, plus olive oil or Parkay, Mrs. Dash, curry powder, and/or Cholula. You can also use some of the pizza sauce. Note that Parkay is vegan (scary, isn’t it?).
• Alternative 1: Mac ‘n’ Cheese-urrito! Make mac ‘n’ cheese as usual, and then add lots of cheddar cheese and some pepperoni stick. Then put the whole mix into a tortilla and fold like a burrito.
• Alternative 2: Add tuna and Cholula for a delicious spicy tuna helper.