Saturday, October 16, 2010

mac and ch-easy bake

wanted an easy side for thanksgiving, and knew this could also work for leftovers - with rice pasta (especially white rice pasta) i find you have to add a lot more liquid to soften it.
1 can each of cheddar soup and cream of mushroom
1c light cream
2c water (would be a lot less if a wheat-based pasta
1tsp garlic powder
1 pack of rice pasta shells (400g - almost a pound)
1.5c shredded cheese (i used marble cheddar)

i mix all the ingredients except the pasta and cheese so i can pour evenly

precook pasta to just under al dente in a pot of boiling water, then into a lightly greased glass baking dish (i think mine is about 10x14, and pour mixed ingredients on top

add cheese and jiggle it around so it's nice and even and into a 350 oven for 30 min

i like this a lot, but you do need to stir it after it is baking for a bit if using rice pasta to make sure it gets nice and soft. great for leftovers. no time to make it and you can alter the flavours and contents a lot.

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