Toni Patrick - 101 Things to Do with Mac & Cheese

Combine all canned vegetables and their liquids with the cheese packet and basil in a large pot; bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes. Add macaroni and simmer 5 minutes more. Remove from heat and serve. Makes 23 servings.

Combine vegetable broth, parsley, garlic, thyme and sage in a large pot. Bring to a boil and then reduce heat; simmer over medium-low for 15 minutes. Add tomato juice and cheese packet. Bring to a boil again, then add macaroni and let simmer 5 minutes more; serve immediately. Makes 4 servings.

Mash 3 cups beans and leave the remaining beans whole. Combine all remaining ingredients, including cheese packet, except macaroni and basil; bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook 5 minutes more. Makes 46 servings.

Cut vegetables into medium-size pieces and add with vegetable broth to a large pot. Add water until vegetables are covered. Boil over medium heat for 10 minutes. Turn heat to low and simmer until vegetables are soft. Add dry soup mix, cheese packet and macaroni. Simmer 5 minutes, or until macaroni is tender; serve immediately. Makes 46 servings.

Slit chiles and remove seeds. Rinse chiles in water and then cut in long strips. In a 6- to 8-quart pan, fry the onion, garlic, tomatoes and chile strips in oil until the onion is soft. Measure 1-1/2 cups of the vegetable mixture and then puree in a blender. Pour pureed vegetables back in pan and add 4 cups of water, salt, bouillon granules, parsley, cheese packet, and baking soda.

In a separate pan, bring the milk to a boil; remove any skin from the top and then add milk to the other mixture. Add the diced cheese and stir until melted. Once mixture comes to a boil add macaroni and simmer 5 minutes; serve immediately. Makes 4 servings.

Combine celery, carrots, bell pepper and onion in a pot. Add broth, butter, cheese packet, salt and pepper. Boil over medium heat for 10 minutes. Reduce heat and simmer until vegetables are soft; puree mixture. Return to pot and cook over high heat. Dissolve flour in 1/4 cup water and add to broth. Add cheese 1/2 cup at a time, stirring until blended; pour in beer and cover. Cook over high heat for 1520 minutes. Makes 46 servings.

Melt butter in a large saucepan over medium-high heat. Add garlic and saut about 2 minutes. Add broth, tomatoes, and cheese packet. Bring to a boil and then reduce heat to a simmer. Stir in macaroni, spinach and basil; cook until pasta is done, about 5 minutes. Sprinkle each bowl with Parmesan cheese just before serving. Makes 4 servings.