Rose White
MyPTSD Pro
Saved all your marinade recipes @Freddyt — they look yummy!
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4:5 are essentially the same thing…
- Heavy Whipping Cream
- Shredded Cheese
- Al Dente Cooked Macaroni
Equal parts cream & cheese + 1.25 parts pasta added to a sauté pan stirred for 2-3 minutes on high until it melts & comes together in creamy luscious-ness.
Super Duper Easy.
PLAIN
- Shredded/Crumblex Cougar Gold (or Beechers) cheddar cheese*
- Heavy whipping cream
- Pasta
*Alternatively Mexican 4 Cheese shreds. But I really do love Beechers / CougarGold.
Method:
- Add apx equal weights cheese & whipping cream to sauté pan
- Add apx a weight & a quarter of pasta (6oz/6oz/7.5oz -or- 32/32/40)
- Crank the heat up to high and stir constantly for the 2-3 minutes it takes for the everything to become a melty/luscious awesomeness.
- Season to taste with fresh cracked pepper, or white pepper
- Plate & top with a scattering of cheese whilst still hot enough to melt over the top.
Bacon & Beer-Cheese Sauce
Exactly like the above, but with a half measure of beer added to the whipping cream, a dollup of stone ground Dijon mustard, & topped with fresh cooked bacon & green onions. I let the Crema and beer simmer for a minute or two (before adding the cheese) to get rid of as much of the water as possible (without scorching the cream) before adding the cheese & pasta.
BBQ Pulled Pork w/ Jalapeños (Spicy)
- Shredded Pepperjack
- Heavy Whipping Cream
- Pasta
- Diced jalapeños
- Pulled Pork
- Buttermilk Cheese crumbles (looks like feta cheese)
- BBQ sauce (in a squirty/drizzle bottle)
- Sour Cream + Buttermilk -or- (same thing, really) Mexican Crema (in a squirty drizzle bottle)
- Green Onions
Method
Same as the above 2 = Cream + Cheese + Pasta
- Plate (or in my case a big ole tinfoil To-Go serving dish)
- Top with pulled pork
- Drizzle over BBQ sauce & Crema
- Scatter crumbly cheese & green onions & jalapeños
Plain Vegan
- Cashew Cream
- Shredded Chao Cheese
- Macaroni
- Any desired toppings… but most vegans are so thrilled for creamy “anything” that it’s all just gilding the Lilly. (Personally, I add bacon & green onions to mine, but I’m also not vegan,). A dusting of OLD BAY is a delightful add, as well. Bacon or no bacon.
Ditto above 3 for method. Voila!
Alternatively there’s the super complex, yet very delicious, Plum Bistro Mac’n’Yease recipe or their simplified version of it here
Whole Foods (Which of these things is not like the others?)
- Alfredo Sauce (Bertoli Original is what I’m using)
- Shredded Yellow Cheddar
- Panko Crumbs
- Pasta
- Toss cooked macaroni in Alfredo sauce In a baking dish, top with shredded cheddar & Panko, bake at 350F/175C until panko is golden brown and sauce is bubbly. Apx 15-45 min depending on how big & deep your dish is! <<< Because this process -unlike sautéing- means the noodles will absorb a lot of the sauce? Make sure to make it extra saucy/soupy in the beginning so it’s still creamy instead of dry, after baking.
^^^ This one is just because 2 of the kids coming will only eat Whole Foods style Mac’n’Cheese. So they get their own little dish of “it”.
Half my childhood was in Japan. I rub cucumber & carrot (and countless other veggies, but mostly those) with rice vinegar & a pinch of sea salt & bliss out.Not related to this soup but one of my favorite, simple snacks is cucumbers and onions in vinegar with salt and pepper with a bit olive oil.