Cooking,Dinner,Food Storage,Homesteading,Pasta Dishes

Marvelous Macaroni & Cheese

posted on : January 24, 2022 posted by : admin 0 Comment

“All middle-income families use carbs to stretch meals, across any ethnic group – whether it’s kugel or rice and beans or macaroni and cheese. I remember having pancakes for dinner. But as kids, we thought, ‘Breakfast for dinner? This is great.'” – Al Roker

Minutes on Macaroni

Macaroni and cheese is a staple to many a pantry and evokes childhood memories and warm thoughts of hearth and home. And it is definitely up there among the top comfort foods we turn to in America. Though this comfort food can be traced back to one of our founding fathers aka Thomas Jefferson for bringing the food to the US. It was his Chef James Hemmings who cooked up all those dishes Thomas Jefferson loved.

Macaroni and Cheese go back even further to the early 1400s. The first-ever published recipe was in a 1420 manuscript titled “Method of Cookery” by the Master Chef to King Richard the 2nd. The English coined the term “macaroni” which came from the Italian word “maccheroni”. The Italians got their term from the Greek word “makaria,” which translated means to “food made with barley.”

Fast forward to 1903 and we find one gentleman by the name of James L. Kraft who started by selling cheese out of his wagon in Chicago. Kraft was able to start producing their own cheese in 1914 and in 1923 Kraft Foods Inc was founded. In 1937 on the tail end of the Great Depression Kraft Foods came out with its boxed Macaroni & Cheese selling for 19c a box and boasted of being able to feed a family of 4. That year 8 million boxes were sold and during WWII they sold, even more, 50 million boxes in 1943.

Macaroni and Cheese Modifications

While there are many types of macaroni and cheese available on store shelves can anyone deny that your mother’s or grandmother’s homemade mac and cheese was the best? But with this humble box, you can make many meals, from soups to casseroles. With a few modifications, you can transfer this box to a hearty and filling dinner in no time with minimal ingredients.

A couple of simple additions are a can of drained peas and a can of tuna and you have a cheap Tuna Casserole. Jazz it up with some mozzarella and buttered bread crumbs and pop in the oven. Serve with crusty bread and a side salad. Or for a filling lunch make the macaroni according to package directions and mix in a can of tomato soup and water or milk to make a Tomato Noodle Soup. Serve with grilled cheese sandwiches and/or crackers.

A thing to consider when storing boxed macaroni and cheese is the other item you will need to store to prepare it. In a pinch, I’ve used a small amount of oil in place of the butter and mixed up a cup of milk using my powdered milk which we covered in a previous article. Which you can find here “The Power of Powdered Milk”.

Macaroni Storage

How to Store Your Macaroni & Cheese

First and foremost you should be storing what you use and using what you store. Keeping these items in the rotation will greatly decrease the possibility of food going bad getting infestations or having a rodent problem. When you do this you are able to keep an eye on your inventory and see problems when they arise. If you just purchase this and stuff it in the back of the pantry and forget about it that will end up biting you in the end.

I cover more on pasta storage in my article “Putting Pasta Away”. But macaroni and cheese have an additional element to it that plain pasta doesn’t, and that’s the powder cheese packet. If you don’t intend on using your macaroni and cheese in a consistent manner it may be wise to invest in a vacuum sealer. And storing them in canning jars. I saw a video recently on YouTube where a gentleman put two boxes along with the cheese packets in a quart canning jar and vacuum sealed them. He didn’t say how long they last that way but I would imagine it will last as long as the seal holds.

Another option is putting them in a large air-tight tub. Even better would be to empty the contents into mylar pouches and stack them inside an airtight tub. Make sure you are writing the dates on pouches and always rotate putting the newest behind and oldest to the front. And although pasta in jars looks pretty keep them in a cool space out of direct sunlight.

Put Pasta Away

Macaroni & Cheese Benefits

Aside from the obvious reasons to keep and use boxed macaroni and cheese, there are health benefits. While maybe not the healthiest choice the cost, shelf life, and versatility make the investment to benefit ratio worthwhile. Protein is especially important in survival situations as protein keeps you fuller longer than carbs. A serving of macaroni and cheese gives around 9 grams of protein or 30c per serving. Great cost savings and investment.

Another element in the average store-bought brand is copper. Copper plays a significant role in the absorption of iron and can help increase energy, too. Albeit rare, a deficiency in copper could lead to cardiovascular disease among other ailments. In addition to copper, canned or boxed macaroni and cheese is also a good source of manganese. Manganese is a naturally occurring antioxidant found in the body that can neutralize damaging free radicals, protect the body from premature aging, boost metabolism, and is essential to healthy brain function.

Macaroni and cheese can also be an excellent source of selenium. The naturally occurring mineral can aid in cardiovascular health, protect against free radicals, improve the body’s ability to detox, and boost the immune system. Potassium can lower blood pressure and the risk of heart disease and strokes. And Calcium is an essential mineral for healthy bones, gums, and teeth.

Closing Remarks

There are so many wonderful suggestions on how to store, prepare, and use boxed macaroni and cheese. Here are a couple of links to check out, “7 Simple Ways to Upgrade Boxed Mac and Cheese to Gourmet” and “9 Quick Dinners That Start with a Box of Mac and Cheese.” As a long-time vegan/plant-based eater I don’t have any problems finding substitutes for any of the above recipes.

A super quick one is a can of chili and a box of mac & cheese. Which I’ve done in the past. Something about the more steps or ingredients makes it feel more homemade and comforting. I don’t know what it is but I love doing add-ins and mix-ins. The boxed vegan mac and cheese we purchase is the Aldi brand.

For the recipe below if the plant-based grounds aren’t your route then you can use whatever equivalent you prefer. And there are many vegan mac & cheese brands on the market now. Check out this list of “Vegan Mac and Cheese Without a Recipe – Try These Boxed Brands.” And if you are in the mood for a more hearty mac & cheese check out my recipe for “Decadent Vegan Mac & Cheese.”

Vegan Chili Mac

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Course Main Course

Cuisine American

Ingredients

2 pkg Boxed Mac & Cheez
1 tbsp Olive Oil
1 large Onion Chopped
1 pkg Vegan Grounds
1 can Diced Tomatoes Undrained
1 tbsp Tomato Paste
1 can Pinto Beans Drained and Rinsed
3 tbsp Chili Seasoning

Instructions

Make your boxed macaroni and cheese according to boxes directions and set aside.
In a large skillet over medium heat add oil and onions and saute till soft and translucent. Then add in Vegan Grounds or 1 lb equivalent and heat through. If it begins to dry out too fast add a little water to keep it from sticking.
Add in diced tomatoes and tomato paste. I like to blend these two together before adding them to the pan. But it's not necessary. Just stir until the paste is incorporated completely. Add more water if you need it.
Once the tomato paste is completely incorporated add in the pinto beans and chili seasoning. Stir well.
Now add in the mac & cheez to the chili and heat thoroughly. Serve topped with shredded vegan cheese. Enjoy!

Notes

To Make Chili Seasoning:

In a clean jar add all of the following. 1/4c Flour, 4 tsp Chili Powder, 1 Tbsp Crushed Red Pepper, 1 Tbsp Dried Minced Onion, 1 Tbsp Dried Minced Garlic, 2 tsp White Sugar, 2 tsp Ground Cumin, 2 tsp Dried Parsley, 2 tsp Salt, 1 tsp Dried Basil, 1/4 tsp Black Pepper. Lid and shake the jar till completely blended. Use 1 Tbsp for Mild, 2 Tbsp for Medium, 3 Tbsp for Hot.