Bugles™ corn chips are the secret to the crunch in this easy macaroni dish!
I have an unrivaled passion for mac and cheese. From scratch, a box, a bag, my mom… it doesn’t matter. From the diner down the street or that fancy place in New York. From the stove top, from the oven, from a roux or from a mix – I love it all.
So I consider myself quite the mac and cheese expert. And as an expert, I can tell you how much I love this all-in-one mac and cheese casserole recipe!
If your craving is as relentless as mine, here’s a quick way to turn a couple boxes of mac and cheese into a complete meal with a couple of quick twists.
And it’s versatile. If broccoli isn’t your thing, choose a bag of peas and carrots instead. If tuna isn’t your thing, add some rotisserie chicken or cooked ham.
I added a crushed Bugles™ topping. It turns out they're are the perfect topping for mac and cheese!
First, we need to prepare some things. Preheat the oven to 375ºF. Grease a 2 1/2-quart casserole pan (a 3-quart is fine, but you may have to reduce cooking time by a few minutes) and set that aside.
Pour a couple cups of Bugles™ into a zip-top bag, seal it, and crush the chips. Use a mallet, a rolling pin, a hammer, whatever does the job. Put a dish towel or cutting board under the bag in case you get carried away with the smashing. You should have about 1 cup of crushed Bugles. Set those aside.
Now, make two boxes of Betty Crocker Mac and Cheese according to the package directions. I boiled the pasta from both boxes at once in a large sauce pan, but reduced the cooking time to 7 minutes, as the pasta will cook more in the oven.
Drain the pasta and pour it back into the saucepan. Stir in the cheese mix from both boxes, 1/2 cup of milk and a stick of butter. Stir well until it looks like... mac and cheese!
Stir in the thawed broccoli and the can of tuna. If you really love tuna, add two cans. Flaked tuna is better, but I made a mistake and bought the chunk kind (which worked just fine). Stir in another 1/2 cup of milk so the casserole doesn’t dry out in the oven.
Pour the whole lot into the prepared baking dish. In a microwave-safe bowl, place two tablespoons of butter and microwave until melted. Stir in the crushed Bugles™ and spoon the mixture evenly on top of the casserole.
Cover with foil and bake for about 20 to 25 minutes, or until the sides are bubbly. Uncover and broil on high for a minute or two until the top is nicely browned.
Let sit for 5 minutes, then serve and enjoy!