My All-Time Favorite Macaroni and Cheese
Macaroni and cheese has always been a comfort food staple in my life, but it wasn’t until a late-night craving and a daring pantry raid that I stumbled upon this particular rendition. I remember it vividly: college, ramen fatigue setting in, and the desperate need for something, anything, with cheese. A lone box of mac, a half-empty jar of salsa, and culinary inspiration struck. The result? A surprisingly delicious, slightly spicy, utterly addictive twist on a childhood classic. Now, it’s my go-to quick meal, and I’m excited to share this simple pleasure with you.
Recipe Overview
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Servings: 3
- Yield: Variable, depending on portion size
- Dietary Type: Vegetarian (can be modified to dairy-free with substitutions)
Ingredients
- 1 (7 1/4 ounce) box Kraft macaroni and cheese
- 1/4 cup butter or margarine
- 1/4 cup milk
- 4 – 5 tablespoons salsa (*See note)
Equipment Needed
- Medium saucepan
- Colander or strainer
- Spoon or fork for stirring
Instructions
- Prepare the macaroni and cheese according to the package directions. This usually involves boiling the macaroni in water until tender, then draining it thoroughly in a colander.
- In the same saucepan (after draining), add the butter or margarine to the hot pan and let it melt completely over low heat.
- Stir in the milk and the cheese sauce mix that comes with the Kraft macaroni and cheese. Whisk until the cheese sauce is smooth and creamy. If you are using Kraft’s Thick & Creamy Macaroni & Cheese, you will need to add a 1/2 cup of milk instead of 1/4 cup as stated on that box.
- Add the cooked and drained macaroni to the cheese sauce and stir well to combine, ensuring all the macaroni is coated evenly in the cheese sauce.
- Just before serving, and while the macaroni and cheese is still hot, stir in the salsa. The amount of salsa you add will depend on the heat level of the salsa and your personal preference.
*Note: If using a salsa with more heat, like a homemade “hot” salsa, start with 4 tablespoons. If using a store-bought brand that is a medium-heat salsa, then add 5 tablespoons.
Expert Tips & Tricks
- Don’t overcook the macaroni: Soggy macaroni will result in a mushy final product. Cook it al dente, meaning it should still have a slight bite to it.
- Use real butter: While margarine works in a pinch, real butter adds a richness and flavor that elevates the dish.
- Adjust the salsa to your liking: This recipe is very adaptable. Experiment with different types of salsa, from mild to extra hot, to find your perfect flavor combination. Consider adding a smoky chipotle salsa or a sweet mango salsa for a unique twist.
- Spice it up: For an extra kick, add a pinch of red pepper flakes to the cheese sauce along with the salsa.
- Add protein: Cooked chicken, ground beef, or black beans can be added to the macaroni and cheese for a heartier meal.
- Make it creamy: For an even creamier texture, try adding a tablespoon of cream cheese or sour cream to the cheese sauce.
- Prevent sticking: To prevent the macaroni and cheese from sticking to the bottom of the pan while you’re making the cheese sauce, use a non-stick saucepan or keep the heat very low and stir frequently.
- Quick Tip: If you find the sauce is too thick, add milk one tablespoon at a time until the desired consistency is reached.
- Flavor Boost: A dash of garlic powder or onion powder stirred into the cheese sauce adds depth and complexity.
- Upgrade the cheese: While the Kraft cheese powder is the star, try adding a handful of shredded cheddar, Monterey Jack, or pepper jack for a richer cheese flavor.
Serving & Storage Suggestions
Serve the macaroni and cheese immediately while it’s hot and creamy. It makes a great side dish or a quick and satisfying meal on its own. Garnish with a sprinkle of fresh cilantro or a dollop of sour cream for an extra touch.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk to the macaroni and cheese and microwave it in 30-second intervals, stirring in between, until heated through. You can also reheat it on the stovetop over low heat, stirring constantly to prevent sticking.
Freezing is not recommended, as the texture of the macaroni and cheese can become grainy after thawing.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 210.6 kcal | N/A |
| Calories from Fat | N/A | N/A |
| Total Fat | 17.8 g | 27% |
| Saturated Fat | 10.8 g | 53% |
| Cholesterol | 47.6 mg | 15% |
| Sodium | 479.9 mg | 19% |
| Total Carbohydrate | 10.2 g | 3% |
| Dietary Fiber | 0.7 g | 2% |
| Sugars | 1 g | 4% |
| Protein | 3.5 g | 6% |
*Percentage Daily Values are based on a 2,000 calorie diet.
Variations & Substitutions
- Dairy-Free Version: Use a dairy-free butter substitute, plant-based milk (such as almond, soy, or oat milk), and a dairy-free cheese sauce alternative. Many vegan cheese sauces are available commercially, or you can make your own using nutritional yeast, cashews, and vegetables.
- Gluten-Free Version: Use gluten-free macaroni. Many brands now offer gluten-free pasta made from rice, corn, or a blend of gluten-free flours.
- Spicy Mac and Cheese: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for an extra kick. You can also use a spicier salsa.
- Mexican Mac and Cheese: Add a can of drained black beans, corn, and diced tomatoes to the macaroni and cheese for a heartier Mexican-inspired meal. Top with shredded cheddar cheese and a dollop of sour cream.
- Veggie Mac and Cheese: Add steamed broccoli, peas, carrots, or other vegetables to the macaroni and cheese for a more nutritious meal.
FAQs (Frequently Asked Questions)
Q: Can I use a different type of cheese in this recipe?
A: While this recipe specifically calls for Kraft macaroni and cheese, you can certainly add shredded cheese for a richer flavor. Cheddar, Monterey Jack, and pepper jack are all good options.
Q: Can I make this recipe ahead of time?
A: It’s best to prepare and serve this macaroni and cheese immediately for the best texture. If you need to make it ahead, the macaroni can be cooked and drained in advance, and the cheese sauce can be prepared separately. Combine them just before serving.
Q: What kind of salsa should I use?
A: The type of salsa you use is a matter of personal preference. I recommend starting with a mild or medium salsa and adjusting the amount to your liking. For a spicier dish, use a hot salsa.
Q: How can I make this macaroni and cheese creamier?
A: Adding a tablespoon of cream cheese or sour cream to the cheese sauce will make it even creamier. You can also use whole milk instead of reduced-fat milk.
Q: My macaroni and cheese is too thick. How can I thin it out?
A: Add a splash of milk, one tablespoon at a time, until the desired consistency is reached. Stir well after each addition.
Final Thoughts
I hope you enjoy this simple yet satisfying twist on classic macaroni and cheese as much as I do. It’s a quick and easy meal that’s perfect for busy weeknights or when you just need a little comfort food. Feel free to experiment with different types of salsa and other ingredients to create your own unique version. Don’t be afraid to get creative in the kitchen – sometimes the best dishes are the result of happy accidents! And of course, I’d love to hear what you think! Let me know how your salsa mac ‘n cheese turns out and what variations you try. Happy cooking!