Pretty self explanatory. I have about 1/2 to 3/4 cup combined cheddar and Gouda cheese. As well as a tube of cream cheese, a pint of sour cream and about 5 tbsp of butter. I also, of course have macaroni. Trying to use only ingredients I have on hand since pay day isn't until Friday and I need to save some money. Please help, r/recipes?
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level 1
Seriously are you me on Sunday night. I used the following to make a pretty good Mac and cheese on Sunday night
-macaroni (I used 1 cup) -Gouda cheese (4 oz) -cheddar cheese (6 ish ounces) -sour cream (about 1/4 cup)
I boiled my noodles and kept about a cup of the pasta water in case my cheese sauce got thick. Once boiled I drained and set aside. On low heat I melted the cheese, sour cream, and added some seasoned salt. Once melted throw in the pasta. I really liked it. It had a nice buttery flavor even though I didn't add butter. Hope you enjoy it! You can add some cream cheese if you desire. The more cheese the better!!!
level 2
Awesome thank you!! Pretty much what I was looking for. Having eaten it, was there anything you wish you could have added to it?
level 2
This sounds awesome! Thanks!
level 2
Ok, so this is what I wound up doing:
I cooked my macaroni and drained and set aside. After shredding my cheddar and Gouda (approx. 1 1/2 and 3/4 cups, respectively) I added the 5 tbsp of butter to my pot and melted. Then I added my sour cream (about 1/2 to 3/4 cups) and blended the two adding the shredded cheeses in portions to allow to melt completely. When smooth I turned heat to low added seasoning salt and pepper and like a tbsp of flour to help thicken. Stirred my cooked macaroni back into the cheese sauce. Once coated I put my Mac and cheese into a greased baking dish and topped it with bread crumbs and some shredded sharp cheddar cheese I had in the fridge. Baked at 425 for 20 mins. Turned out amazing.
level 1
this one does call for evaporated milk but its only 6oz. I haven't made it without but you can probably substitute your sour cream or cream cheese.
If I were you I would probably make a rue for the cheesesauce and add in the butter and macaroni.
level 2
Thanks for replying. Unfortunately by the time I saw your comment I was already eating my Mac and cheese I made. I will have to try your recipe another time.
If I were you I would probably make a rue for the cheesesauce and add in the butter and macaroni.
That's basically what I wound up doing.
I cooked my macaroni and drained and set aside. After shredding my cheddar and Gouda (approx. 1 1/2 and 3/4 cups, respectively) I added the 5 tbsp of butter to my pot and melted. Then I added my sour cream (about 1/2 to 3/4 cups) and blended the two adding the shredded cheeses in portions to allow to melt completely. When smooth I turned heat to low added seasoning salt and pepper and like a tbsp of flour to help thicken. Stirred my cooked macaroni back into the cheese sauce. Once coated I put my Mac and cheese into a greased baking dish and topped it with bread crumbs and some shredded sharp cheddar cheese I had in the fridge. Baked at 425 for 20 mins. Turned out amazing.
level 1
I replace milk with a few teaspoons of olive oil, and a bit of water
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Adding more of any non-salty ingredients will dispell some of it
level 1
Yes, or plain non fat yogurt
I always only add half the packet mixture when I make box Mac to see how strong it is first -- some are ok and some are salt bombs, like you said. I like Annie's and Scarsdale Farms.
level 2
Thanks! I just tried sour cream and WOW its amazing!! I saved the batch!! Lol
level 1
What is "ranch" mac and cheese?
level 2
I bought it from a small business. It was a bag of dry Macaroni and a pouch of dry ranch mix with some extra spices and dried onion and garlic. Pretty good but wayyy too strong.