MacRoni Squares

Macaroni squares take a humble box of mac and cheese and turn it into a sliceable, fork-and-knife dinner. Beaten eggs and soft breadcrumbs bind everything together so the pasta sets up firm in the pan, more like a savory pudding than a casserole.

Green bell pepper, scallions, worcestershire, and dry mustard punch up the flavor of the boxed mix, which on its own can run a little flat. The tomato sauce poured over the top, built from stewed tomatoes, basil, oregano, and garlic powder, isn’t an afterthought, it’s what saves the dish from feeling dry.

This is old-school church-cookbook cooking, the kind of recipe that stretches a single box into eight portions and uses what’s already in the fridge. Practical food, not fussy food.

Kitchen Tips

• Let the squares rest the full 5 minutes after baking. Cut them too soon and they’ll crumble instead of holding clean edges.
• Use soft (fresh) breadcrumbs, not dry packaged crumbs. Dry crumbs absorb too much moisture and turn the texture chalky.
• Make the tomato sauce while the squares bake so both finish at the same time, otherwise the squares cool while you’re still simmering.
• Grease the 8-inch pan well, or line with parchment for easier square removal.

Variations

• Stir in a cup of cooked crumbled bacon or diced ham for a heartier main.
• Swap the green pepper for sauteed mushrooms and add a handful of grated parmesan on top before baking.
• Use a jarred marinara instead of the homemade tomato sauce when time is tight.