Hands On: 30 minutes
Total Time: 50 minutes
Makes: 25 – 250 mL servings

Ingredients

Orange Cheese Sauce:
320 gDr. Oetker Cheese Sauce Mix
Alfredo Sauce:
255 gDr. Oetker Alfredo Sauce Mix
Mac and Cheese:
1 kg (2 lbs)macaroni
30 mL (2 tbsp)Worcestershire sauce
5 mL (1 tsp)hot sauce
5 mL (1 tsp)dry mustard
5 mL (1 tsp)garlic powder
5 mL (1 tsp)salt
5 mL (1 tsp)black pepper
796 mL (1 can)diced tomatoes, drained
300 g (1 pkg)frozen spinach, thawed, squeezed dry and chopped
200 gcrushed plain potato chips (about 750mL / 3 cups)

Directions

  1. Orange Cheese Sauce: In large saucepan over medium heat, stir orange cheese sauce mix into 2 L (8 cups) cold water. Bring to a boil, stirring frequently. Reduce heat and simmer for 2 to 3 minutes, stirring occassionally.
  2. Alfredo Sauce: In another large saucepan over medium heat, stir Alfredo sauce mix into 2 L (8 cups) cold water. Bring to a boil, stirring occasionally. Reduce heat and simmer for 2 to 3 minutes, stirring occassionally.
  3. Mac and Cheese: Meanwhile, preheat oven to 200°C (400°F).
  4. Cook pasta according to package directions; reserve 250 mL (1 cup) pasta cooking water and drain pasta.
  5. In large bowl, stir together pasta, pasta cooking water, orange cheese sauce, Alfredo sauce, Worcestershire sauce, hot sauce, dry mustard, garlic powder, salt and pepper. Stir in drained tomatoes and spinach. Transfer to greased full-size hotel pan and sprinkle with crushed potato chips.
  6. Bake for 15 to 20 minutes or until golden brown and bubbling. Let stand for 5 to 10 minutes before serving.

Tip: Substitute macaroni with another short-cut pasta, such as fusilli, baby shells or penne.