After the noodles began to boil, I couldn’t find that can of cream-of-mushroom soup, nor did I have any regular milk. So I had to improvise and that meant searching online.
There are about a million mac-and-cheese recipes out there, and it took a few until I found the one I could shape into my recipe. It came from “Taste of Home” which seems to always have decent recipes. After reading the Bistro Mac & Cheese Recipe, the next thing I had to do was slim it down (they used a whole box of pasta, whereas I used 1/2) and replace some of the ingredients.
What I liked was the use of various cheeses. Macaroni and cheeses means more variety and the opportunity to create your own.
My “Scavenger” Macaroni and Cheeses
Boil 1/2 box of noodles
Shred cheeses – cheddar & parmesan (all I had, but next time I will use mozzarella and maybe Gorgonzola)
Melt 1/2 stick of butter in big pan and stir in heaping tablespoon of flour
Over medium / high heat stir in 1 1/2 cup (about) milk (I had to use half and half)
Stir in salt, pepper, chipotle pepper, dried basil and oregano, onion powder and garlic (powder, bits or real)
Keep stirring and bring to a boil. Boil and stir for 2 minutes (that’s what the recipe called for)
Lower heat and stir in cheeses.
Add plain yogurt (my substitute always for sour cream) about 1/4 cup.
Stir to melt all, then stir in noodles, and it’s read to eat!
I do not make a topping, as the boys don’t care about it. The meal is done. Made in one pot and ready to eat.
Like I said, I don’t eat the stuff, but I had to taste it and it was good.