Scoop about ⅓ cup of the macaroni and cheese mixture into the skillet and cook until both sides of the “pancake” are dark golden brown-3 to 5 minutes per side.
In a large bowl, whisk together the flour, milk, baking powder, and salt until they are fully combined.Transfer the bacon to a paper towel to drain, then crumble it into small pieces. Add the bacon and cook until crisp-6 to 7 minutes, turning once. While the macaroni cooks, heat a large skillet over medium heat.Stir in the cheese packet, then set aside. When the water boils, add the macaroni and cook according to the package directions drain when finished. Place a medium pot of salted water over high heat for cooking the macaroni.1 cup shredded cheddar cheese (4 ounces), more for a garnish.1 cup coarsely chopped scallions, more for a garnish.4 bacon strips (about 2 to 3 ounces or ¼ cup), some reserved for a garnish.One 14-ounce box of macaroni and cheese (with liquid cheese packet).This version is on the simple side for a flavor that makes a bigger impact, I suggest stirring in some salsa or adding sautéed peppers to the mix.You can use any combination of cheese that you like-cheddar, parmesan, fontina or provolone- though I do like to include a little American or Velveeta in my mix, as it gives the cheese sauce the right consistency.When done, drain and transfer the macaroni to the saucepan with the veggie and cheese mixture. When the water boils, add the macaroni and cook according to the package directions.Add more stock if your mixture is too thick or if it thickens over time. Add the cheddar cheese, American cheese, and remaining ½ teaspoon salt stir until the cheese melts (depending on the saltiness of your stock and cheese you may not need this extra ½ teaspoon of salt). Then transfer the mixture back to the saucepan over low heat.Add more stock or water if there is not enough liquid to blend easily. Place the veggie mixture in a blender and process it until it is completely smooth.This should give you about ¼ cup liquid along with the veggies. Cook covered, stirring occasionally, until the vegetables are tender-about 20 minutes. Bring this mixture to a boil, and then reduce the heat to a simmer. Stir in the cauliflower, sweet potato, vegetable stock, and the 1¼ teaspoon salt. Add the onion and garlic, and sauté until tender-5 to 7 minutes.
Heat the oil in a large saucepan set over medium heat. Place a large pot of salted water over high heat for cooking the macaroni.8 ounces shredded cheddar cheese (about 2 cups).1¼ + ½ teaspoon kosher salt, more to taste.1 large sweet potato, peeled + cut into 1-inch chunks (about ½ pound or 1¼ cups).½ medium head cauliflower, cut into large chunks, (about 1 pound or 3 cups).1 small yellow onion, coarsely chopped (about ¾ cups).To serve, garnish with the cranberries, pecans, and additional sage.Return the cooked and drained pasta to the medium pot over medium heat, adding the sweet potato puree, cheese sauce packet, sage, nutmeg, and salt, then stir until fully combined.If you don’t have a food processor, you can mash the sweet potato with a fork, adding a little of the hot pasta cooking water to make it easier to mash. Process until smooth this should give you about ¾ cup of sweet potato puree. Peel the sweet potato (alternatively, you can cut the potato in half and scoop out the insides) and place it in the bowl of a food processor.Then set the potato aside until it is cool enough to handle. Cook the potato in the microwave on high in 2-minute increments until soft-4 to 6 minutes total. While the pasta cooks, pierce the sweet potato all over with a fork.1 tablespoon finely chopped sage, more for a garnish.One 14-ounce boxed mac + cheese with liquid cheese sauce (such as Kraft Deluxe Macaroni + Cheese Dinner Original Cheddar).
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