Lisa's Basic Mac and Cheese Repost
Today wasn't the greatest of days -- cold, icky, a bit wet. Time for some comfort food -- what could be more comforting than mac 'n' cheese? Below is my basic recipe for mac 'n' cheese, and I'll post variations on it later.
1 lb medium shells or macaroni (regular or gluten-free)
8 oz natural cheese (cheddar, Monterey Jack, Colby/Jack, etc) or plant-based versions
8 oz Velveeta (or other processed cheese product -- you can also use cream cheese, but it doesn't melt as well as Velveeta) or plant-based cream cheese
6-8 oz light sour cream or plain nonfat Greek yogurt or plant-based sour cream
Non-fat cooking spray (or butter if you don't care about calories ;)
1. Preheat the oven to 350 degrees.
2. Boil the shells or macaroni as directed on the package. Drain most of the water, but leave some for the cheese.
3. Add the cheese and Velveeta to the pasta, stirring until all the cheese melts.
4. Spray a 2-qt casserole dish with cooking spray, then dump the pasta-and-cheese mixture into the casserole.
5. Put the casserole into the oven and heat for 25 min. Remove from the oven and enjoy!
Optional ingredients:
Bacon (I tried this tonight nom nom nom)
12 oz tuna and 16 oz mixed vegetables
1 can Rotel tomatoes
16 oz chili
1 lb medium shells or macaroni (regular or gluten-free)
8 oz natural cheese (cheddar, Monterey Jack, Colby/Jack, etc) or plant-based versions
8 oz Velveeta (or other processed cheese product -- you can also use cream cheese, but it doesn't melt as well as Velveeta) or plant-based cream cheese
6-8 oz light sour cream or plain nonfat Greek yogurt or plant-based sour cream
Non-fat cooking spray (or butter if you don't care about calories ;)
1. Preheat the oven to 350 degrees.
2. Boil the shells or macaroni as directed on the package. Drain most of the water, but leave some for the cheese.
3. Add the cheese and Velveeta to the pasta, stirring until all the cheese melts.
4. Spray a 2-qt casserole dish with cooking spray, then dump the pasta-and-cheese mixture into the casserole.
5. Put the casserole into the oven and heat for 25 min. Remove from the oven and enjoy!
Optional ingredients:
Bacon (I tried this tonight nom nom nom)
12 oz tuna and 16 oz mixed vegetables
1 can Rotel tomatoes
16 oz chili
Rotisserie chicken with spinach, artichoke hearts, and mushrooms
Gluten-free alternative: get brown rice pasta macaroni or shells. I've found that Tinkyada makes the best gluten-free pasta I've ever had. I've tried other brands, but this one's the best. Delallo gluten free pasta is another brand that also gives good results.
Non-dairy cheese: Since going non-dairy, I've had to replace regular cheese and Velveeta with vegan/non-dairy versions of the natural cheese and plant-based cream cheese and sour cream. If I need some liquid to mix, I add a little almond or coconut milk.
Slow cooker directions: Mix all ingredients except pasta and 32 oz. chicken or vegetable broth to a 6 qt. slow cooker and cook on low for about 1 hour to 1 hour 30 minutes. Add pasta and cook for 15-20 minutes or until al dente. Admittedly, I've had mixed results with the slow cooker version, so the stovetop and oven version might be your best bet if you want consistently edible mac and cheese.
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