Recipes for Microwaveable Mac Cheese

Ingredients

• 2 cups cooked microwaveable mac and cheese (expired but safe)
• 1 cup mixed vegetables (e.g., carrots, peas, corn)
• 1/2 cup shredded cheddar cheese
• 1/4 cup breadcrumbs
• 1 tablespoon melted butter
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a greased baking dish, combine the cooked mac and cheese with the mixed vegetables.
3. Season with salt and pepper to taste.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. In a small bowl, mix the breadcrumbs with melted butter until well combined.
6. Sprinkle the breadcrumb mixture over the cheese layer.
7. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is heated through.
8. Remove from the oven and let it cool for a few minutes before serving.

Ingredients

• 2 bell peppers
• 2 cups cooked microwaveable mac and cheese (expired but safe)
• 1/4 cup diced tomatoes
• 1/4 cup diced onions
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
3. In a bowl, combine the cooked mac and cheese with diced tomatoes and onions.
4. Season with salt and pepper to taste.
5. Fill each bell pepper half with the mac and cheese mixture.
6. Place the stuffed peppers on a baking sheet greased with olive oil.
7. Sprinkle shredded mozzarella cheese over each pepper.
8. Bake in the preheated oven for 20-25 minutes or until the peppers are tender and the cheese is melted and golden brown.
9. Allow the peppers to cool for a few minutes before serving.

Ingredients

• 1 packet microwaveable mac and cheese
• 2 cups vegetable broth
• 1 cup milk
• 1/2 cup frozen peas
• 1/2 cup diced carrots
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Cook the microwaveable mac and cheese according to package instructions.
2. In a large microwave-safe bowl, combine the cooked mac and cheese, vegetable broth, milk, frozen peas, diced carrots, garlic powder, and onion powder.
3. Microwave on high for 5 minutes, or until the soup is heated through and the vegetables are tender.
4. Stir well and season with salt and pepper to taste.
5. Serve hot and enjoy!

Ingredients

• 2 cups of slightly expired microwaveable mac and cheese
• 4 eggs
• 1/4 cup of milk
• 1/2 cup of shredded cheddar cheese
• Salt and pepper to taste
• 1 tablespoon of butter

Instructions

1. In a large bowl, whisk together the eggs and milk until well combined.
2. Add the slightly expired microwaveable mac and cheese to the egg mixture and stir to combine.
3. Season with salt and pepper to taste.
4. Heat the butter in a skillet over medium heat.
5. Pour the mac and cheese mixture into the skillet and spread it evenly.
6. Cook for 5-7 minutes, or until the edges are set and the bottom is golden brown.
7. Sprinkle the shredded cheddar cheese on top of the frittata.
8. Cover the skillet with a lid or aluminum foil and continue cooking for another 5 minutes, or until the cheese is melted and the center is set.
9. Remove from heat and let it cool slightly before slicing and serving.