Does anyone know a good recipe of Macronie.?!
Answers: I want to make Mac. but dont want to add any Non-Veg in it so, plz share ur recipe with me.Thank u.
The best mac & cheese I've ever had is:
Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle
INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Is this in English?
saute onion, celery, peppers and mushrooms in a bit of oil. adda can of diced tomatoes and heat through. Pour over cooked macaroni and eat. Could season with italian seasoning, or just basil and crushed red peppers or what ever.
1 pound of macaroni
shredded carrots
one can of peas
one can of corn
some brocolli if you wish
one and a half bottles of Ranch dressing
Mac and Cheese Meal Starter
Ingredients (use vegan versions):
1 Lb Pasta (Shells, Bow Ties, Macaroni, or Ditalini) I use Ditalini
2c Soy Milk (I used Unsweetened Almond Milk)
1c-1 1/4c Nutritional Yeast
1/2 teaspoon Sweet Paprika
1/2 Block of Firm Silken Tofu (Reg works okay too)
1/2 cup Veganaise (soy mayo)
2 teaspoon Cornstarch
1 teaspoon Garlic Powder & Onion Powder
1/2 teaspoon black pepper
2 tablespoon Tahini
1/2 teaspoon turmeric (Optional)
3/4 - 1 teaspoon Dry Mustard (Coleman's English is great)(Optional)
1/4 teaspoon Cayenne (Optional)
1 tablespoon Texas Pete Hot Sauce - use tablespoon Pete; good twang (Optional)
Directions:
Combine all ingredients except for the pasta in a vita-mix (any blender) and blend until very smooth.
Boil noodles, strain and put back in pan. Pour sauce over noodles...quick stir and put into the baking dish.
Bake at 350 for 15-20 minutes. Stir and serve. Keep leftovers covered.
I don no wat u r say'n
Macaroni Vegetable Soup
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6 c. water
1/2 tsp. salt
1 (7-1/4 oz.) pkg. macaroni & cheese mix
1 (10 oz.) pkg. frozen mixed veggies
1/4 c. flour
2 (13-3/4 oz.) cans chicken broth
1 1/2 c. milk
1/4 c. butter or margarine
Boil water, add macaroni and cheese. Cover and cook 5 minutes. Add frozen veggies, turn to low heat, cover and cook 5 minutes. Drain well. Melt butter on medium heat. Add flour and stir until smooth. Pour broth in pan, stir until smooth. Add milk, cook and stir until it boils, 6 to 8 minutes. Boil and stir 1 minute. Turn heat to medium low. Stir macaroni and veggies into pan. Cook 2 minutes until soup is heated. 6 servings.
What kind of macaroni? Mac & cheese, macaroni salad?