Mac and Cheese…three little words that bring me comfort. To me, it is no surprise that “I Love You” are also three little words. Coincidence? I think not! That’s why I was so excited to see mac and cheese on the leftover tray presented on Food Network’s Big Bad Budget Battle and why I was silently hoping no one could steal it away!
In case you haven’t caught the Big Bad Budget Battle, episode two, “Leftover Lessons” yet on Food Network and Discovery Plus, here are my Cornbread Crusted Fried Mac and Cheese Balls with Maque Choux with celebrity chef Damaris Phillips’ expression of, “These are soooo good.”
Want to know how I added a whole bunch of flavor to plain flour? The seasoning packet from ramen noodles! A little goes along way in flavor and value and there are so many reasons not to just toss it away. The packets are perfect for seasoning the flour for fried chicken and you must try a bit mixed into melted butter for popcorn or corn on the cob.
Leftover macaroni and cheese is one of those leftovers that I love having in my fridge, especially for breakfast or brunch. Sometimes I’ll just add a little cream, crack an egg in it, top with cheese, (can never be enough cheese for me) and bake for an individual breakfast treat or graciously share my leftovers by making a batch of my award-winning Mac and Cheese Biscuits found in the “Picnic in the Park” chapter in my cookbook, “Lagniappe Leftovers” or this quick and easy cheesy bread.
This macaroni and cheese bread is an easy fix with the help of biscuit mix. I use mayonnaise because I like the richness it adds just like a rich and creamy mac and cheese, but an egg can easily be substituted.
Ingredients
- 1 small onion, diced
- 2 tbsp butter, divided
- 1 1/2 cups biscuit mix
- 1/2 cup grated cheddar cheese, divided
- 1/2 cup leftover macaroni & cheese
- 3 TBSP mayonnaise*
- 3/4 cup milk
Instructions
- Preheat oven to 400*
- Sauté onion in 1 tablespoon of butter until soft.
- In a mixing bowl, combine the biscuit mix, 1/4 cup of cheese and leftover macaroni & cheese.
- Add mayonnaise and milk. Stir gently, then fold in onions.
- Using remaining butter to grease a loaf pan.
- Pour batter into pan. Sprinkle with remaining cheese.
- Bake 35-40 minutes.
Notes
* One egg can be substituted.
Put on Your TO COOK IS TO CREATE Thinking Cap: Not an onion fan? Substitute diced bell peppers. No cheddar cheese? Use a cheddar cheese blend, Monterrey jack, Swiss, or an Italian shredded cheese blend. Like it spicy? Use pepper jack or a habanero jack cheese and add some sliced jalapenos. Bacon lover? Add crumbled cooked bacon to the batter. Have some fresh chives? Add them. Butter lover? Brush melted butter over hot loaf and sprinkle with extra cheese. Leftover cooked breakfast sausage? Add it for a quick grab-and-go complete breakfast bread.
Absolutely LOVED your appearance on Big Bad Budget Battle. Amazing how you were able to change an oops moment into a another delicious presentation. Quality of an experienced Chef. Way to Go Susanne. Enjoyed every minute of the show. Truly exciting to prepare a meal with surprise ingredients in such a short period time is amazing. Great job. What’s not to love about Mac and Cheese Bread……can’t get enough of it……so yummy! Great recipe. I also am enjoying your new book “Lagniappe Leftovers”. No more food waste in this house.
Oh my goodness, thank you so much the comment, made my day!! Glad you caught the show & so very happy you are enjoying “Lagniappe Leftovers” & it’s helping save food & money!
Congrats on being a Food Network contestant again!
Leftover Macque Choux? Add it to a breakfast, lunch or dinner Tortilla de Espagnol with some Cajun spice and top with cheese before broiling to finish the dish!!
Now that sounds like a deliciously creative Makeover My Leftover, & I know how amazing your Tortilla Española is! I grew up eating cold leftover Maque Choux on a hot dog & love it on an avocado with oil/vinegar but definitely making a tortilla next time! Thanks