Recipes for Mac and Cheese Powder

Ingredients

• 4 chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/4 cup expired mac and cheese powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Cooking spray

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a shallow bowl, mix the flour, salt, black pepper, and paprika.
3. In another bowl, combine the breadcrumbs and expired mac and cheese powder.
4. Dip each chicken breast into the flour mixture, then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently to adhere.
5. Place the coated chicken breasts on a baking sheet lined with parchment paper or aluminum foil.
6. Lightly spray the chicken breasts with cooking spray to help them brown.
7. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and golden brown.
8. Serve hot with your favorite side dishes.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons mac and cheese powder
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons melted butter

Instructions

1. In a large bowl, whisk together the flour, mac and cheese powder, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Preheat a non-stick skillet or griddle over medium heat.
5. Scoop 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. Serve hot with butter and maple syrup.

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup expired mac and cheese powder
• 2 cups milk
• 1 cup cooked vegetables (e.g., broccoli, carrots)
• Salt and pepper to taste
• Optional toppings: shredded cheese, croutons, chopped parsley

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant.
3. Stir in the vegetable or chicken broth and bring it to a boil.
4. Reduce the heat to low and whisk in the expired mac and cheese powder until it's fully dissolved.
5. Pour in the milk and stir until well combined.
6. Add the cooked vegetables to the pot and simmer for 5-10 minutes, or until the soup thickens slightly.
7. Season with salt and pepper to taste.
8. Serve hot and garnish with your preferred toppings, such as shredded cheese, croutons, or chopped parsley.