Updated Macroni and Cheese Recipe

Previous posts


Latest Recipe- with quantities of cheese 1 1/2 package cheese per package of pasta

2 900 gr package of pasta- elbow is preferred shape
2 or 3 of the inner bags from  4 litre bags of milk- (holds 3 bags)
2 blocks of cheese 400-450-500 gram package- old cheddar preferred
6 Tbsp vegetarian chicken seasoning (vegetarian soup base from Bulk Barn)
1 more package of cheese for top
6 Tbsp margarine

http://adventurouscuisine.blogspot.ca/2014/02/rosemarys-macaroni-cheese-big-batch.html
this one has directions but uses skim milk powder and more cheese packages- 2 packages cheese per package of pasta

http://adventurouscuisine.blogspot.ca/2012/03/homemade-macaroni-and-cheese.html
this recipe uses less cheese 1 package cheese per package of pasta

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 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!

Homemade Macaroni and Cheese

Family Favourite -Comfort Food

1 package elbow macaroni pasta- 900 gr package 3176.5 calories
8 cups skim milk (made from powder) 8 x90 =720 calories
500 gram package medium cheddar cheese 2000 calories
1/2 cup corn starch 240 calories
3 Tbsp vegetarian chicken soup base #466 Bulkbarn.ca 288 calories
Total 6424 calories

Cook pasta and drain
Grate cheese
Cheese sauce- make a white sauce with the milk, corn starch, and vege-chicken seasoning. Best to use low to medium heat so milk doesn't burn, or use a double boiler.
Add grated cheese, stirring to melt cheese. Reserve 1 cup of grated cheese to sprinkle on top.

Divide pasta in 2-3 dishes. This time -used a 9 by 13 and a 10 by 15.
Stir cheese sauce into pasta.
Sprinkle reserved cheese on top

Bake in oven at 350 degrees F for 1 hour.


for calorie counting 1 square inch = 25 calories
e.g 2 by 2 inch square = 100 calories

updated recipe at http://adventurouscuisine.blogspot.ca/2015/03/updated-macroni-and-cheese-recipe.html