optional- about a tablespoon of salt in water
Cook pasta in large pot until firm but tender
Drain and rinse with cold water
20 cups water
3 cups skim milk powder
2 cups corn starch
1 cup of Bulk Barn Vegetarian chicken soup base
salt to taste
4 packages (500 grams) of cheddar cheese (she prefers old)- grate up into shredded cheese
Bring water to a boil, add milk powder and stir in
Turn heat to very low so that it doesn't stick
Stir constantly to prevent burning or sticking
Add just enough water to dissolve corn starch.
Pour into pot but keep stirring with a whisk
Stir in chicken soup base as a seasoning, stir frequently to prevent lumps
Stir in 2 and half packages of the grated cheese, keep stirring until cheese melts, stir constantly
in lightly greased pans put pasta
Used about 5 to 6 pans equivalent to 9 by 13 inches
pour sauce over making sure it goes all the way through
top with balance of shredded cheese.
bake for 45-60 minutes at 350 F until cheese on top is melted and golden brown
Remove and let set for 5-10 minutes
Serve (or freeze for later)
see updated recipe at http://adventurouscuisine.blogspot.ca/2015/03/updated-macroni-and-cheese-recipe.html
Macaroni & Squeese Macaroni & Squeese
Ingredients Ingredients x 8 recipes
▢2 tablespoons butter/margarine/oil 1 cup butter/margarine/oil
▢½ red onion, sliced 4 onions, sliced
▢salt and pepper, to taste salt and pepper, to taste
▢2 cups water 8 cups vegetable broth(less if low water pot)
▢2 cups vegetable broth, unsalted 8 cups vegetable broth(less if low water pot)
▢400 grams butternut squash, peeled/cubed 3200 grams butternut squash, peeled/cubed
▢250 grams pasta, I used Mafalda Corta 2 x 900 grams pasta, I use elbows
▢1 cup cheddar cheese 8 cups cheddar cheese
Instructions
Peel and cut a red onion in half, cut it lengthwise into slices. In a pan on the stove, add the butter and onions. Sauté the onions in the butter on medium heat until softened. Add a pinch of salt and pepper to taste. Take it off the heat.
Peel the butternut squash, cut off the ends and cut it in half. Scoop out the seeds, cut each halve down the middle and cube it. You can cut the squash anyway you like as it will be boiled and blended into the sauce regardless.
Take a pot and fill it with water and broth. You can also use all water or all vegetable broth as this recipe is very versatile. Let it come to a boil and add in the cubed squash. Boil until fork tender.
With a slotted spoon take out the squash and add it to a blender with the sautéed onions and butter. Grate the cheese, and add it in with a ladle of the squash broth. Blend until smooth. You can adjust how thin or thick you like it by adjusting the broth. Taste and adjust for salt.
In the meantime, boil the pasta as per the package directions. I like to boil mine in boiling salted water until al-dente. Once cooked, strain the pasta. Add the pasta into a dish and pour the sauce on top. Mix and enjoy!
