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Macaroni and Cheese-Diane M.

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  • carole
    replied
    nekura thanks for the variation. I too only use 100% rice noodles. I find they taste no different than white noodles and are much better for you.

    Leave a comment:


  • nekura
    replied
    Hey Carol, I have a variation of Macaroni since I'm very diet sensitive and gluten intolerant.

    1 bag of rice noodles (any noodles with no preservatives in them, mine's made of nothing but rice which works for texture instead of needing flour; I also use shell noodles)
    1 block of mild cheddar cheese (any cheese you like works, just shred or cut into blocks)
    FIRE


    I put the cheese in after emptying water and keep stirring on low heat until it melts. It tastes good and works out well with only those two ingredients, but sometimes I add saltless butter.

    Leave a comment:


  • carole
    started a topic Macaroni and Cheese-Diane M.

    Macaroni and Cheese-Diane M.

    Ingredients:

    1 cup dried elbow macaroni
    1 teaspoon onion powder(if can tolerate)
    1 tablespoon butter
    1 tablespoon all purpose flour
    1 1/4 cups milk
    1 1/2 cups shredded American Cheese (6 ounces)If can tolerate otherwise use any cheese you can tolerate
    Cook macaroni in unsalted water about 10 minutes or until tender but still firm. Drain well.
    Meanwhile, for cheese sauce, in a medium saucepan melt butter and stir in onion powder and flour. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add American cheese, stirring until melted. Stir in cooked macaroni. Transfer mixture to a 1-quart casserole dish.

    Bake in a 350 degree oven for 25 to 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 4 main dish servings.
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