If you’re anything like me, the Medifast macaroni and cheese fell well short of your expectations. I tried preparing it multiple times, and each time it came out leaving much to be desired. The noodles were somewhat cooked and crunchy, and yet in some places soggy. The cheese sauce didn’t really thicken, regardless of the amount of water.
I’m sure there’s ways to prepare it that turn out okay (especially with parts of your learn&green mixed in), but I would rather use this hack instead. I found the recipe “TSFL Medifast Doritos” here. (Pinterest link here.)
I would call these “Mac&Cheese Chips” or even just “Cheesy Chips,” because though you can add seasoning, it’s a stretch to call them Doritos. However, I’m starting with this recipe because I have, by far, found it to be the best hack yet.
I’ve tweaked the recipe to what I enjoyed with suggestions that I have found helpful – though the original is fantastic as well! (I would recommend checking the original recipe in order to see follow-along pictures.)
Medifast Mac&Cheese Chips
1 packet Medifast Macaroni & Cheese* (Product info here.)
2 Tbs. water
1/4 tsp red pepper or chili flakes (or whatever flavoring agent/spice you prefer)**
1/4 tsp garlic salt
chili powder/paprika/seasoning salt
*Note: I used two packets of the Mac&Cheese Meals and doubled all of the ingredients I added, and it turned out wonderful – in addition they held well for multiple days in a Ziploc, so prep ahead and doubling is perfectly fine with this recipe.
**Note: This is the best area to get creative. I mixed Chipotle and Garlic grilling seasonings into one mix, Tajin into another, even just Italian seasonings into another. So far I haven’t found a flavor combination that I did not like – mix it up and don’t be afraid of seasonings!
(0. Preheat oven to 350 degrees F.)
1. Put your mac & cheese and seasonings into any blender or personal-sized pulverizer (I have a Sharkk basics brand personal blender that works wonders). Blend until all noodles are pulverized to a fine powder and seasonings are evenly mixed. (Blending in portions works well if you have a smaller device.)
2. Dump into a small-medium sized bowl and add water. Stir to combine thoroughly and let sit for 2 minutes. (This part is key, as you need the mixture to fully absorb the water and also begin to stick together.)
3. Meanwhile, spray a good size piece of parchment with cooking spray then place dough on paper. (Make sure that this is larger than you would expect – you’ll be folding it in half to spread the mixture and also trimming it down.)
4. Fold the parchment in half over the dough and use your hands to spread the dough out from the center towards the edges. (Spread this out as thin as possible – the thinner they are, the crunchier they will be! I recommend doing this on a flat surface like a countertop and spreading until essentially paper-thin.)
5. Now, carefully peel off the top layer of parchment, using your fingers at times to release it if it sticks. Trim down parchment paper if needed. (If it keeps sticking to the top but seems to stay all together, let it stick – you can bake it like that just fine. As long as the flattened mixture fits on your cookie sheet, it doesn’t have to be in one nice section.)
6. Put mixture into preheated oven for 10 minutes. Remove and cut into chip or cracker-sized pieces. (The original recommended a pizza cutter – I used a relatively sharp knife and it worked fine. Just do this while the now baked layer(s) are still hot, because they will cut easier.)
7. Once cut, flip over all chips and add any extra seasoning desired for flavor and aesthetics. (Not necessary, but it can definitely add flavor.)
8. Pop back in over and cook for a few minutes. (The amount of time they are in the oven this time is up to you – how crisp and toasty do you like your chips? For some batches, especially those with ovens that run hot, this step won’t be necessary.)
With that, you have your chips!
Note: I have tried to make these with other Medifast items and not had fantastic results. The mashed potatoes were more clumpy, so they were harder to spread. This resulted in more pita-chip thickness and a chewier almost-cracker like meal. The cheese pizza crunchers/puffs did not want to spread either. They were much more crumbly, and even when they cooked up they did not hold their shape. So I would recommend possibly trying this with their other noodle/pasta based items (i.e. Optavia Mac&Cheeses), but use other meals at your own risk.