Anyone have a good recipe that doesn't require cream of mushroom soup or a lot of milk/cream? I don't have a ton of extra milk in the house and no canned stuff. Am I SOL for Mac and cheese or need to make DH stop on the way home?
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Do you have any chicken broth? Skinnytaste has a recipe that's like half milk half broth. Not as creamy as regular but tasty.
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I usually just up the cheese in my sauce if I'm low on milk. Turns out just fine!
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When I make mac & cheese, I do the following:
1) Boil 1 1/2 cups of macaroni.
2) Strain it & turn off the burner.
3) Put a tablespoon of butter in the still-warm pot.
4) Put the macaroni back in the pot, layering in 3 slices of American cheese (Cheddar or mozzarella works too, but I prefer American for mac n cheese.).
5) Let it melt, stir, and serve.It ends up looking like this in terms of cheesiness, maybe a bit more: http://www.budgetsavvydiva.com/wp-content/uploads/2014/06/Mac-and-Cheese-Boston.jpg
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I always just use a basic bechamel sauce base and then add in whatever cheese. Thinning it out with stock works too. http://www.epicurious.com/recipes/food/views/white-sauce-or-bechamel-sauce-40046
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I make a simple Mac and cheese for the kids.
Boil elbows, drain, add some heavy whipping cream, add cheese. Mix til cheese is melted and that's it!
I usually use white American or mild cheddar or both. When I don't have cream, I'll use milk instead, but it isn't as creamy and delicious. -
Do you have a can of evaporated milk in the cupboard? It's awesome in mac n cheese.
ETA sorry, just saw you said you don't have canned stuff. I'd do what a PP said and use half milk and half chicken broth for a lighter béchamel sauce, then melt the cheese in.
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Do you have any cream cheese? That thinned with water or milk is an easy sub.
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@Foodnerd81: I made skinnytaste broccoli mac and cheese tonight, it's 1 cup broth and 2 cups milk. Is that the one you mean? So good!
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How much milk do you have? I usually make a bechemel type sauce: 1 TBS butter to 1 TBS flour, 1 Cup milk, 1 Cup shredded cheese. It's thick and you can thin with broth, water, more milk.
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@Foodnerd81: thanks! I used this as a base, but added peas and corn and just kept it stovetop.
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@Synchronicity: @regberadaisy: yup that's the one I meant. I like it a lot and use it as a base with different cheese and veggies. Also like to do buffalo chicken and blue cheese on it (for me and dh).
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The way I learned to make mac & cheese didn't require a base sauce at all, but does require a little milk to pour over after the mac & cheese is assembled in the dish. Maybe a 1/4 of the way up, but I'm not sure how much that actually is since we didn't really measure. In that "milk-less" recipe just butter & season the elbow macaroni and generously layer the elbow macaroni with cheese.
ETA: my current recipe is way different, but in a pinch a little milk or starchy water skimmed off from the top of the boiling pasta adds in the necessary liquid.
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This is what I grew up with:
I can tomatoes.
3c. dry macaroni
1 small pkg Velvetta CheeesePut noodles onto boil.
Cut up cheese into cubes.
Put cheese and tomatoes in Casserole, swirl around.
Drain noodles, pour into casserole.
Mix
Put into oven at 350 covered 30 minutes.
(can put in additional 15 minutes uncovered to brown, but I skip this step)
Enjoy! -
I grew up with my mom just topping cooked macaroni with lots of shredded cheese. I loved it. It would great gooey, stringly, cheesiness. Yum.
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