![]() ![]() It freezes great, and makes quick work when you want a great mac & cheese for dinner. I buy a large block of good quality cheddar, and we cut it into quarters, my husband grates it and puts it into 4 small zip lock bags. After cooking the macaroni or shells for about 6 minutes and then drain it, I then use the same pan to make my white sauce – only one pan to wash out. 1 cup elbow macaroni 1 pound ground beef 1 small onion, chopped 1 cup chopped celery large green bell pepper, chopped 1 (15 ounce) can kidney beans, drained 2 (10.75 ounce) cans condensed tomato soup 2 (14. I do this recipe from memory, I keep a supply of shredded sharp cheddar in the freezer, and you can put this together in about 15 minutes, start to finish. It does look creamer, although I did like the fact that the fat free milk is probably more healthy. Today I just put it together and I decided to use some half and half that I had in the frig, – about 3/4 cup – and the rest is the fat free. ![]() Since we only drink fat free milk in our house I have been using that to make my white sauce. It is true – the original recipe called for 2-1/2 cups of milk, 2 tablespoons of flour, and 2 tablespoons of butter. To the commenter above about the difference in the original recipe that was on the back of the box, and the newer version above. But hey! Everyone is different, so I guess others will like this recipe even though I didn’t.I have been making homemade mac & cheese for almost 50 years. Now I will happily admit that it really was a quick and easy recipe to make, but unfortunately, the taste just didn’t satisfy me. (It honestly tasted like nothingness and it was just floury). The first bite I took was alright, but the more I ate, the more I disliked the taste of it. In my honest opinion, it didn’t taste as yummy as I had envisioned it to be. So I followed all of the recipe’s instructions and the appearance actually turned out pretty decent, obviously not exactly like the one in the images above (my sauce was a little bit thicker) but it looked alright. I did read the reviews before making the recipe, around half of them were positive and the other half were negative, so I was having some doubts with this recipe, but I just decided to go with it anyways because I didn’t really have another recipe that I was willing to make. I’m 15 years old and I decided to choose this recipe to cook for my Food Technology Assignment. Elbow Macaroni Pasta Salad Ingredients 1-pound box of elbow macaroni, cooked 2 stalks of celery, finely chopped 1 red pepper, diced 1 cup of shredded. Since I'm on such a garlic train here, help me out: what are your favorite garlic dishes? Or comfort foods in general? I can't really drown myself in creamy garlic butter pasta every day (or can I?) so. This easy recipe basically makes instant macaroni and cheese and. Did I mention you need to like garlic? You definitely need to like garlic. 5 minute mac and cheese allows you to have a single serving of creamy cheesy pasta in a jiffy. Once the sauce and pasta are both done, toss them together and enjoy a ridiculously garlicky, creamy, comforting meal. Then BLEND IT UP! I didn't want any garlic chunks in my pasta - this is a smooth creamy sauce, remember? Blend up the butter and garlic, then return it to the pan to make a quick roux before adding the milk or cream to finish the sauce. Let it cook for a minute or so, really getting that garlicky flavor into the butter. First, melt the butter and add the garlic. ![]() This stuff is not messing around!Īll in all, this sauce comes together really quickly. So, when I made this pasta, I wanted it to be garlicky! It's cheap, it's hard to mess up, and it totally fulfills my "I miss home and need comfort!" craving. Since we started our travels in Asia, eight months ago, I've had one constant when it comes to comfort food - garlic! Pretty much every mid-level restaurant in Vietnam, as well as the other countries we've visited, has garlic bread on the menu. ![]() If, for some crazy reason, I am out of the necessary ingredients (tortillas, beans, cheese) to make a bean & cheese quesadilla: PASTA! Or, if I've already had a quesadilla that day: PASTA! Or, if I'm living in Asia and have yet to find good refried beans and cheddar: PASTA! Mashed potatoes and burgers usually require too much effort (especially when I'm like I NEED COMFORT FOOD STAT!). Strain pasta, leaving the pasta in the strainer and returning the saucepan to burner over medium-low heat. Once water comes to boil, add pasta, return to a boil, and cook 7 minutes, stirring occasionally. As much as I love eating vegetables and healthy stuff, it's much more common for me to really want something comforting - bean & cheese quesadilla, mashed potatoes, burgers, and pasta. How to make this Pasta Bake I usually make this recipe with lean ground beef, but ground turkey or sausage would also work well. Bring 3 cups of well-salted water to a boil in a medium-saucepan over high heat. ![]()
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