8 Ways to Use Boxed Mac & Cheese You’ve Never Thought Of | Epicurious

Quick Overview

Chef David Rose elevates boxed mac and cheese into gourmet dishes, demonstrating eight creative transformations including a Mac and Cheese Waffle topped with bacon, Flamin' Hot Cheetos Mac & Cheese Balls, a Nashville Hot Cheesy Fried Chicken recipe, Crispy Smashed Cheese Potatoes, Sabatino Truffle Mac & Cheese Cacio e Pepe style, Cheeseburger Helper Tortellini, and Annie's Shells & White Cheddar Mac & Cheese used in a sauce for a savory dish.

Key Points: Chef David Rose presented eight elevated recipes using boxed mac and cheese, including a Mac and Cheese Waffle topped with bacon and cheese sauce. The Flamin' Hot Mac & Cheese Balls used Cheetos Mac 'N Cheese, breaded them in a three-stage process, and fried them, resulting in a spicy, cheesy center. The Nashville Hot Cheesy Fried Chicken recipe involved double-breading wings using a buttermilk/hot sauce brine and a seasoned flour/cornstarch dredge, followed by frying at 370°F. Crispy Smashed Cheese Potatoes involved boiling fingerling potatoes, smashing them, coating them in butter, olive oil, and Parmesan, then baking for 20 minutes at 350°F-400°F. Sabatino Tartufi Truffle Mac & Cheese was transformed into a Cacio e Pepe style dish using Pecorino cheese and black pepper, relying on starchy pasta water for emulsification. The Cheeseburger Helper Tortellini recipe utilized the ground beef filling mixed with tomato paste, Worcestershire sauce, and Annie's White Cheddar powder. The Kraft Original Mac & Cheese was used as a base for a creamy, thick sauce (roux with butter/flour, milk/cream, and tempered eggs) which was then mixed with cooked pasta.

Context: Chef David Rose hosts a culinary challenge where he demonstrates eight creative and elevated ways to transform standard boxed macaroni and cheese products into sophisticated dishes, moving beyond the basic preparation. The video showcases various brands of boxed mac and cheese, including Kraft, Annie's, Goodles, Cabot, Velveeta, and Sabatino Tartufi, highlighting specific techniques like making a proper béchamel/roux, utilizing starch gelatinization, and incorporating unexpected ingredients like Flamin' Hot Cheetos and fingerling potatoes into the recipes.