Boxed Mac and Cheese Hacks

Boxed mac and cheese is a pantry staple—affordable, convenient, and comforting. But with just a few ingredients and some creativity, you can elevate this humble classic into a filling, flavorful meal your family will crave. In this tutorial, you’ll learn four mac and cheese hacks, each with its own flavor profile and twist.

Hack #1: Bacon chicken cheddar mac

Ingredients:

• 2 boxes of original-flavor boxed mac and cheese
• 8 slices of bacon (or bacon bits as a shortcut)
• 1–2 cups cooked chicken (pre-cooked or raw)
• ½ cup milk
• 3 tbsp butter
• Optional: extra shredded cheddar cheese
• Salt & pepper to taste

1 - Cook the bacon and chicken

Cook the bacon in a large pot until crispy. If using raw chicken, cook it with the bacon. If using pre-cooked chicken, add it once the bacon is halfway done.

2 - Remove and drain

Once fully cooked, remove the bacon and chicken to a paper towel-lined plate. Drain the excess grease from the pot.

3 - Add water and macaroni

Add 2 cups of water to the same pot, then pour in the macaroni from both boxes.

4 - Add cheese, milk, and seasonings

Stir in the cheese powder packets, milk, butter, and salt & pepper to taste.

5 - Simmer until tender

Let everything simmer, stirring occasionally, until the pasta is tender and the sauce has thickened.

6 - Combine everything

Stir in your cooked bacon and chicken. Add a handful of shredded cheese if you’d like extra richness.

2 - Sauté the smoked sausage

In a large pot, sauté the smoked sausage in a bit of oil over medium heat until nicely browned.

3 - Add seasonings

Sprinkle in garlic powder and minced onion to boost flavor.

4 - Combine with broccoli

Toss the cooked broccoli into the pot and stir well to combine it with the sausage.

5 - Toast the macaroni

Pour in the dry macaroni and sauté it for 2–3 minutes to develop a more robust, toasty flavor.

6 - Add liquids and cheese powder

Add the water, milk, and cheese powder. Season with salt and pepper to taste. Whisk everything together until smooth.

7 - Simmer until done

Let the mixture simmer, stirring occasionally, until the pasta is cooked through and the sauce has thickened to a creamy consistency.

Serve hot—this is a one-pot classic you’ll make again and again.

Hack #3: Creamy Classic Upgrade

Ingredients:

• 2 boxes original mac and cheese
• ½ cup milk
• 3 tbsp butter
• ¼ cup pasta water (reserved)
• ½ cup shredded cheddar cheese
• 2 tbsp whipped cream cheese
• Salt & pepper to taste

1 - Cook the macaroni

Cook the macaroni according to the package directions. Before draining, reserve about ¼ cup of the pasta water. Once cooked, drain the noodles and return them to the pot while still warm.

2 - Add dairy and seasoning

Stir in the milk, butter, cheese powder, shredded cheddar, cream cheese, and reserved pasta water.

3 - Season to taste

Add salt and pepper to taste, adjusting as needed.

4 - Stir until creamy

Mix everything until the sauce is creamy and smooth. 

1 - Cook the chicken

If using raw chicken, cook it in a bit of oil until fully done. If using pre-cooked shortcuts, just heat and brown them slightly in the pan.

2 - Add seasonings and tomatoes

Add sun-dried tomatoes along with garlic powder, Italian seasoning, salt, and pepper. Let everything cook together to blend the flavors.

3 - Toast the macaroni

Add the dry macaroni to the seasoned oil and toast for about 2 minutes. This adds a subtle depth of flavor.

4 - Add liquid and cheese powder

Pour in water, milk, and both cheese powder packets. Whisk thoroughly to eliminate lumps and combine ingredients.

5 - Simmer until creamy

Let the mixture simmer, stirring occasionally, until the pasta is tender and the sauce has thickened to a creamy consistency.

6 - Finish with pesto

Turn off the heat and stir in a generous dollop of pesto for that rich, Italian-inspired finish.