No Boil, No Precook Mac n’ Cheese

This recipe. Is a God Sent. Need I say more?

I mean, you don’t have to boil the noodles. You don’t have to make a roux, add the milk, let it thicken up, add the cheese and onnnn and onnn and onnnn. 

It’s dang tasty and adaptable as well. What more could you want from me!?

You could make this fancier…I used dried onion and dried garlic cause I just wanted ‘er done fast. I was not in a peeling mood. Leftover roasted/steamed veggies? Right on. Leftover chicken? Saweet. Shredded carrots? Lets go Cowboy.

It’s EXCELLENT frozen and reheated! So make a couple and pop one in your freezer for later.

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No boil or Precook Mac n’ Cheese

1 lb macaroni noodles (could sub other similar like rotini or penne)

4 3/4 c chicken stock, milk, or water. I like half chicken stock and half milk,(but y’all, we’re swimming in milk and chicken stock) I’ve done it with half water, just 1 c milk and the remaining in chicken stock.

4-5 c mixed shredded cheese.(Reserve 1 c for on top) Cheddar? Monterey Jack? Parmesan? Wee bit of Mozzarella? What little chunks in the cheese drawer are melty and need to be used up?

1 c Yogurt Cheese or Cream Cheese.

1/3 c flour

2 tbsp dry minced onion (sub for half a chopped onion)

2 tsp dry garlic (Sub for 2 cloves)

Salt+Pepper

Cumin, Curry or Chili Powder to Taste. (Try 1 tbsp powdered)

Optional: Green Onions, Chopped leftover cooked meat, cooked, crumbled sausage, shredded carrots, leftover roasted/steamed veggies.

Pour UNCOOKED noodles into a greased 9×13 pan. Sprinkle shredded cheese and any add’ins evenly on top. In a separate bowl, whisk together, water, milk, chicken stock, yogurt cheese, salt, pepper, spices, flour, dry garlic and dry onion. Pour evenly over noodles. Cover and bake at 375F for 30-40 minutes, taking off tinfoil half way to stir around. When noodles are cooked, sprinkle reserved cheese on top and cook until bubbly, broiling if you wish. This freezes really well!

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