Type what you have

Ingredients

• ✓ macaroni and cheese mix
• butter
• milk
• egg
• mozzarella cheese
• pizza sauce
• pepperoni
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and return pasta to pot. Add butter, milk, and cheese mix to macaroni; stir until evenly mixed.
3. 3 Stir eggs into macaroni and cheese until incorporated. Add 1 cup mozzarella cheese; stir until just combined.
4. 4 Spread macaroni and cheese mixture into the prepared baking dish; top with pasta sauce. Sprinkle the remaining 2 cups mozzarella cheese over sauce. Cover the cheese layer with pepperoni and season with oregano.
5. 5 Bake in the preheated oven until cheese is melted, about 30 minutes.

By Chad

Ingredients

• ✓ macaroni and cheese mix
• ground beef
• tomato
• milk
• pea
• corn
• seasoned salt
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Stir pasta and cheese mixture from macaroni and cheese package into beef. Stir in tomatoes, milk, peas, and corn; bring to a boil, reduce heat to medium-low, cover, and simmer until noodles are tender, about 12 minutes.
3. 3 Season with seasoned salt. Stir 1/2 of the Cheddar cheese into dish to melt. Top with remaining cheese.

By Bcsgibson

Ingredients

• ✓ macaroni and cheese mix
• ground beef
• green bell pepper
• onion
• salt
• cayenne pepper
• tomato
• green chile pepper
• american cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni noodles, without the cheese powder packet, until almost tender and firm to the bite, about 7 minutes.
3. 3 In the meantime, heat a large skillet over medium-high heat. Add beef, bell pepper, and onion; cook until beef is browned and crumbly, 6 to 7 minutes. Season with salt and cayenne pepper. Drain and discard grease if desired.
4. 4 Drain macaroni and place in a casserole dish. Add the cheese powder packet, diced tomatoes with green chiles, and sauteed beef and vegetables. Stir well. Lay American cheese slices on top, covering filling as well as possible.
5. 5 Bake in the preheated oven until piping hot throughout and cheese is melted, 15 to 20 minutes. Let cool briefly before serving.

By LemonPie

Ingredients

• ✓ macaroni and cheese mix
• butter
• milk
• cheddar cheese
• pimento cheese spread
• cheese blend
• peanut oil
• bread crumb
• paprika
• chili powder
• black pepper
• white sugar
• salt
• cayenne pepper
• egg
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in macaroni, and return to a boil. Cook, uncovered, stirring occasionally until macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in butter, 1/4 cup milk, and cheese packet from the macaroni and cheese package.
3. 3 While macaroni is still hot, stir in Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted.
4. 4 Place the macaroni and cheese mixture into a container and refrigerate until firm, about 4 hours.
5. 5 Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
6. 6 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Make a breading station: Whisk bread crumbs with paprika, chili powder, black pepper, sugar, salt, and cayenne in a shallow dish; set aside. Beat eggs with 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in egg mixture, and then dredge in breading.
7. 7 Fry the mac balls in hot oil in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

By erinrhodes813

Ingredients

• ✓ macaroni and cheese mix
• cream of mushroom soup
• tuna
• pea

Instructions

1. 1 Prepare macaroni and cheese mix according to package directions. Stir in the cream of mushroom soup, tuna and peas. Mix well, and heat until bubbly.

By Tresa Raymer

Ingredients

• ✓ macaroni and cheese mix
• margarine
• milk
• hot dog chili
• cheddar cheese
• cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes.
2. 2 Drain macaroni and return to the pan. Add margarine, milk, and cheese sauce packet; mix well. Stir in canned chili and cook over medium heat until hot.
3. 3 Sprinkle with Cheddar cheese to serve.

By mls1023

Ingredients

• ✓ macaroni and cheese mix
• butter
• chicken broth
• tomato
• green chile pepper
• garlic powder
• cumin
• mustard powder
• black pepper
• milk
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
2. 2 Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
3. 3 Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.

By Keri

Ingredients

• ✓ macaroni and cheese mix
• chicken
• hot sauce
• ranch dressing
• margarine
• milk
• celery
• blue cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.
3. 3 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.
4. 4 Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.
5. 5 Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.

By Mknepp511