Sunday, February 23, 2014

Rosemary's Macaroni & Cheese (big batch)

2 900 gram packages of elbow macaroni
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

No comments:

Post a Comment