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Shipwreck Dinner

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4 servings

You don’t have to be marooned on an island in the South Pacific with nothing but coconuts in order to love this lusciously cheesy macaroni meal.

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What You Need

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Make It

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  • Brown meat in large nonstick skillet on medium heat; drain. Return to skillet.
  • Stir in Macaroni, Cheese Sauce Mix, tomatoes, peas and milk. Bring to boil; cover. Simmer on medium-low heat 12 min. or until macaroni is tender, stirring occasionally.
  • Top with mozzarella. Remove from heat. Let stand, covered, 5 min. or until mozzarella is melted.

Special Equipment Needed

Fun Idea

Pretend you are stranded on a beach with only a wooden spoon. You have to find an eating utensil, perhaps a sea shell for your bowl. Have children come up with new and exciting ways to serve Shipwreck Dinner with a minimum of utensils and fuss!


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 510
Total fat 15g
Saturated fat 8g
Cholesterol 100mg
Sodium 990mg
Carbohydrate 50g
Dietary fiber 4g
Sugars 12g
Protein 41g
% Daily Value
Vitamin A 25 %DV
Vitamin C 20 %DV
Calcium 40 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from LOVED this! LOVED this! i was in need of a simple recipe using ingredients i had on had (having to budget these days! lol) and this was perfect! the kids loved it! i had to end up doing it twice because the first batch was not enough! my family are eaters so for now on i have to always make a double batch.. also i made a few changes... I changed the peas to corn (kids like corn more)and i used Mexican diced tomatoes for more flavor (usually w/green chiles or jalapenos) also i browned the ground beef w/garlic and onion... used cheddar cheese instead of mozzarella and added a bit of cilantro, pepper, salt and chili powder. PERFECT! thanks Kraft!
Date published: 2008-07-29
Rated 5 out of 5 by from Super simple and delicious I have been making this for years and it is one of my husband's favorite. Some of the reviews call this bland but you have to season, season, season! This goes for any recipe! I ALWAYS season my ground meat when cooking and often add onions and peppers also. Even my super picky nephew loves it! Sometimes for spice I will substitute rotel for the can of tomatoes and add jalepenos, this is the adult version. I cook alot from scratch but this recipe is a regular, at least every few weeks. Add a nice salad and garlic bread for a quick and easy dinner.
Date published: 2017-01-20
Rated 4 out of 5 by from To those who did not like this recipe and felt it look at the ingredients and you know... To those who did not like this recipe and felt it look at the ingredients and you know it will be bland. However, your knowledge of your family's taste can inspire you to add what will make it tempting for them. I sauted onion and garlic with the ground beef to add zing. I also added taco seasoning and substituted sharp cheddar for the mozzarella. This is a keeper.
Date published: 2010-01-23
Rated 5 out of 5 by from old fashioned plate licker I don't usually associate beef with the word delicate but this recipe is delicate in flavor and serves well " as is "..I made this recipe with variations of what was in the green peppers instead of peas. chopped fresh tomatoes instead of canned . bread crumbs on top,home made mac and cheese with extra cheese on hand...The hubs loved it and said it was " an old fashioned childhood remembering plate licking good"..and leftovers I put in cupcake papers in gourmet size muffin tins..froze and labeled them individually for a quick small portion or side to accompany another dish. thank you all for sharing these great ideas that give cooking a variety.
Date published: 2018-07-30
Rated 4 out of 5 by from My 6-year old loved it! My 6-year old loved it! I hid more vegetables in it by shredding a couple carrots into the browning beef. I also used organic macaroni and cheese to make it healthier and to appeal more to our adult taste buds. I had no problems with dried pasta like some of the other reviews; it helps to pack the macaroni down in the pan to keep it in the juices. We will definitely make this again.
Date published: 2008-01-17
Rated 4 out of 5 by from This is a great, easy, quick meal. This is a great, easy, quick meal. I agree with a few others, it needs a little more flavor. I added garlic and Ilalian seasoning. I have also made it with corn instead of peas and it turned out great.
Date published: 2008-07-10
Rated 4 out of 5 by from I made this recipe with non-fat milk and 1/4 cup only of the Mozzarella to reduce calories. I made this recipe with non-fat milk and 1/4 cup only of the Mozzarella to reduce calories. The noodles need to be cooked about twice the time as the recipe states. I also added garlic salt before sprinkling the cheese on top. This recipe is quick and easy, very tasty and clean-up is a breeze. I would suggest diced tomatoes instead of sliced and will try this with different vegies and ground meats. It's a winner!
Date published: 2008-01-16
Rated 5 out of 5 by from This is a quick "Meal in Minutes." After trying this the first time, I made a few adjustments and... This is a quick "Meal in Minutes." After trying this the first time, I made a few adjustments and my Kids ask for it at least once a week. Prepare Kraft Mac & Cheese as directed on the box. Just before the time is up on boiling the Macaroni, add 1 can (drained) of Delmonte Peas and Carrots just long enough to heat thoroughly. Drain the mac mixture, add required milk and butter, and add 1-6 oz. can of tuna. Stir in cheese and you have a complete meal. My kids call this "Stove Top Kraft Mac & Cheese.
Date published: 2013-04-13
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