AKA “Frozen Mac & Cheese on Steroids!”

Interestingly, my roommate and myself just invented this recipe the other night when we looked at the frozen Stouffer’s Mac & Cheese in the freezer and felt inspired to make it into a dish that’s not just edible, but delectable! This Mac & Cheese recipe takes a large frozen Stouffer’s Mac & Cheese and turns it into an ‘artisan style’ homemade mac & cheese dish. While it requires a lot of chopping/shredding/etc, this is a much healthier version of a family quick dinner night classic. Serve this with a small mixed greens salad. Makes 4-8 servings.

Ingredients

  • 1 LARGE frozen Stouffer’s Mac & Cheese
  • 1 Large pan (Turkey size; Look at the pan size in picture as guide)
  • 1 1/2 lbs of bacon (Smoked tastes better)
  • 8 oz of ham, chopped small
  • 6 roma tomatoes, diced
  • 1 lb green onions, sliced
  • 3/4 lb sharp cheddar cheese, grated
  • 3/4 lb sharp mozzarella cheese, grated
  • 3/4 lb sharp monterey jack cheese, grated
  • 2 cups regular panko crumbs
  • 1 1/4 sticks of unsalted butter
  • Kosher Salt and fresh ground pepper for taste

Instructions

  1. Preheat oven to 425 degrees, or whatever temperature it says on the frozen mac & cheese box.
  2. Defrost Mac & Cheese completely. Should be around fridge temp(35-40 degrees), but completely unfrozen for transfer.
  3. Transfer Mac & Cheese from the pan it comes in, into the large pan.
  4. Cook bacon until it’s browned and is nice and crispy.
  5. Mix into Mac & Cheese the tomatoes, green onions, bacon, ham and all three types of cheeses.
  6. Cook in the oven for 15 minutes at 425 degrees.
  7. While mac & cheese is cooking, melt butter in a pan. Once melted, mix in panko crumbs. Cook until some of the liquid burns off.
  8. After 15 mins, take out Mac & Cheese and spread panko crumbs all over top of mac & cheese as a thin layer. Put back in the oven for 10 more minutes.
  9. Move pan from the oven to the broiler and broil for 5-10 minutes until top has a light brown crust.
  10. Take out of oven and let rest for 5-10 minutes.
  11. Add salt & pepper to taste.

*To Serve, scoop out onto large plate and serve with side mixed greens salad.
**Wine Recommendation: Definitely a white wine, I would suggest a dry wine like a Chardonnay.

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3 Comments

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    1. Thanks for the comment Annmarie! I had actually moved onto my new project 747firm.com after an underwhelming launch of theOrganicArtisan.om, but it looks like people are finally starting to find us from other recipe sites that have been reposting our links. I really appreciate you all allowing me to share these family recipes!!

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