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Wednesday, October 15, 2008

Creamy Macaroni & Cheese


This Macaroni & Cheese recipe is one of the staples at home as it is really creamy without a lot of fat, it is super easy to make on a week night, and this is one of the short list of foods that Ana requests.

Rather than heavy cream and a lot of cheese, this recipe uses canned evaporated milk with a small amount of freshly grated creamy colby jack cheese.

My other mac and cheese recipe is a bit different and is sort of an 'adult' version whereas this is a more kid-friendly version :)

2 cups raw elbow macaroni
1-2 cups canned evaporated milk - use only as much as needed
1 cup grated Colby Jack cheese
1-2 chicken bullion cubes in 3 cups water -or- 3 cups low sodium chicken broth
frozen peas and carrots
salt as needed

  1. cook the elbow macaroni in the chicken or vegetable broth, or just water, over medium heat, with just enough water, not a huge pot like pasta is usually cooked in - this way, there isn't too much water to drain away and lose all the wholesome broth - as the milk and cheese are simply stirred into the macaroni
  2. when macaroni is cooked al dente, add the frozen vegetables, add the grated cheese, then add the canned evaporated milk a little at a time, stirring constantly to get thick creamy texture
  3. add enough evaporated milk so the macaroni & cheese is still a little runny as it will congeal on cooling and get lumpy :)

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