Tuesday, July 30, 2013

Bobbi’s Egg-less, Milk-less, and Butter-less---Cheese and Macaroni Recipe


 
This is an example of my Country Girl cooking---great tasting food without the extras fat added. Try this recipe you will like it. I have served this at many dinners for friends and family. I have taken it to the beach for parties there---it is easy to warm up or eat cold.
                                                       
                                                          My Cheese and Macaroni Recipe

·        Boil 2 Cups of Macaroni on the stove covered with water for 10 minutes/ or the same time  in   the Microwave.

·        Drain off all but ¼ of the water leaving it in the pot with the cooked macaroni.

·        In a deep bowl put 2/3 of a 16 oz. package of shredded *“Four Cheeses” and 2/3 of a 16 oz. package of shredded Mild Cheese and 2/3 of 16 oz. Sharp Cheddar Cheeses.

·       Then pour into the hot macaroni and water and mix well until all the cheese has melted.

·        Salt and Pepper to taste.

·        Pour into a Pam sprayed oven proof cooking dish---even the mixture out in the dish.

·        Sprinkle remaining cheese on top and put into a 450 degree oven until the cheese melts and it is bubbling.

·        Do not overcook or it will be too dry.

·        Left over cheese and Macaroni is still delicious. Heat in oven or Microwave for a few minutes

I only use Kraft Cheese

 
  • Second Option---You can serve this recipe without baking it---just add the extra cheese on top and let it melt after you spread it in your servicing dish.

  • I have served this on a large platter with hot wings around the Cheese and Macaroni or put sliced ham slices.
           My six nephews loved this recipe.

 

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