This Macaroni and Cheese recipe. It is a God Sent! Need I say more? 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. Use whatever leftover chunks of cheese you have on hand in the refrigerator.
1lbmacaroni noodlescould sub other similar like rotini or penne
4 ¾cupschicken stockmilk, 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.
4-5cupsmixed shredded cheeseReserve 1 cup 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?
1cupYogurt Cheese or Cream Cheese
⅓cupflour
2tablespoondry minced onionsub for half a chopped onion
2teaspoonsdry garlicSub for 2 cloves
Salt+Pepper
1tablespoonCuminCurry or Chili Powder to taste
Add-ins (See note)
Instructions
Preheat the oven to 375F.
Pour UNCOOKED noodles into a greased 9x13 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 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.
Notes
This Macaroni and Cheese freezes really well!
Try mixing any of these in to make it a full meal: green onions, chopped leftover cooked meat, cooked, crumbled sausage, shredded carrots, leftover roasted/steamed veggies