Turn your mac and cheese into more of a casserole affair by bringing some meat and veggies into the mix. Drain some of the excess fluid and then mix the chopped chiles in with the mac and cheese. You can usually find chopped green chiles in the Mexican or Hispanic section of your local store (Trader Joe’s specifically carries canned Hatch green chiles). After harvest every year, these green chiles are roasted to smoky, spicy perfection, which pairs perfectly with the gooey, oozy mac and cheese. In the American Southwest, one of the best ways to eat mac and cheese is with the addition of the region’s famous green chiles, the best of which come from Hatch, New Mexico. Lauri Patterson/Getty Images Use Green Chile For something simple, just sprinkle the finished product with some bacon bits (or stir them in when adding the cheese, milk, and butter), or fry up some real bacon, break it up into tiny pieces, and add those. And you can go as fancy or as basic as you went with the bacon. The only thing that goes together better than macaroni and cheese is mac and cheese and bacon. Whether it’s a standard classic like Sriracha or Tabasco or a small-batch brand from a local restaurant or producer, it’s bound to make your meal more flavorful. Give your mac and cheese a little kick by stirring in some of your favorite hot sauce. Stick it under the broiler for a few minutes to allow the panko to get nice and crispy, and then you’re good to go! For an added treat, toast your bread crumbs in some butter and herbs in advance before putting on top of the mac and cheese. Spread the prepared mac and cheese out in a casserole dish and liberally sprinkle with bread crumbs. Looking to really class up your mac and cheese? Cover it with a crunchy coat of panko (a type of flaky bread crumb that is popular in Japan as a coating for tempura and other fried foods) or by crumbling up some stale bread to make your own breadcrumbs. Diana Miller/Getty Images Top with Panko or Bread Crumbs Keep over low heat, mix it up until everything is melted and blended together, and enjoy! And don’t forget to experiment with different varieties of cheese to find the best combinations. After draining the water and stirring in the cheese packet, milk, and butter, add gratings of your favorite kinds of cheese: cheddar, gouda, gruyere … there are udderly limitless options.
But if you want to make your mac and cheese even cheesier, grate some real cheese in as well to make it extra gooey. Yes, yes, yes, the cheese blend that already goes with the pasta is both absolutely delicious and definitely not the best thing in the world for our bodies. Here are some of the best methods for making boxed mac and cheese even better. There are plenty of easy ways to jazz up this simple dish, from additional ingredients to condiments to alternate cooking methods. And what tasty staple of the pantry better fits those criteria than boxed mac and cheese? A childhood classic that most of us still enjoy in adulthood, we all may be making this a bit more than usual right now, so maybe we’re getting a little sick of just regular mac and cheese and might be looking to get a little creative. Grab some vanilla ice cream and scroll through to find your new easy, favorite apple dessert.Right now, to avoid going to the grocery store more than necessary, lots of us are turning to shelf-stable, long-lasting pantry staples that are easy to make but also provide some much-needed comfort. These recipes include traditional apple crisp with oatmeal as well as new takes like caramel apple crisp and apple and pomegranate crisp. To inspire you to get baking, we've rounded up our 10 best apple crisp recipes of all time. And typically, an apple crisp has oats in the topping that adds a little crunch.
Often confused with a crumble, this easy-to-make deep-dish dessert has apple filling with a nubby, streusel-like topping. Our 10 Best Apple Crisp Recipes of All Time Apple crisp is the perfect dessert for when you want the warm and comforting flavors of an apple pie, but don't want to put in the effort to make one.
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