Fays One Pot Macaroni And Mince Recipes

Steps:

• Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until mixture is smooth. Slowly add half-and-half, whisking as it is poured in. Stir until sauce thickens slightly, about 3 minutes. Add Cheddar cheese, salt, Worcestershire sauce, mustard, pepper, and turmeric; whisk to combine.
• Drain macaroni and add to the cheese sauce. Stir until evenly coated.

Steps:

• In a large pot on medium-high heat, gently heat the milk to a simmer.
• Add in the elbow macaroni. Cook until the pasta is tender.
• Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
• Sprinkle with parsley and serve!
• Enjoy!

Steps:

• Wash the mince and drain well.
• Saute 2 onions and 1 1/2 tblsp ginger and the garlic in 1 tsp oil till translucent.
• Add the green chillies minced.
• Now add the mince and all the spice powders except the cayenne.
• Add salt to taste.Cook till almost done and dry and transfer to another pan.
• Mix in the tomato paste or ketchup and set aside.
• Add 1 tsp oil to the vessel again and saute the remaining onion and garlic till nice and golden brown.
• Add some soya sauce/ sugar to help this process (a tsp or so- a trick I use to aid the onions in the process of frying).
• Add the tomatoes chopped fine and stir well till they are incorporated.
• Add the sesame seeds, the dried herb and the cayenne pepper powder.
• Add the mince and stir.
• Add the macaroni and the water.
• add a little more salt to taste.
• Bring to a boil.
• Cover with a lid and simmer for 5-6 minutes till most of the water has been absorbed.
• Mix and garnish with cliantro chopped and cheddar cheese grated.
• Add tomato ketchup to taste if you think it necessary.

Steps:

• Using a two-quart saucepan, bring salted water to a boil. Stir in the macaroni and return the water to a boil.
• Stirring occasionally, continue boiling for four minutes.
• Then lower the heat to medium and continue to boil the macaroni with frequent stirring for seven more minutes. (You may need to reduce the heat to its lowest setting for the last two minutes to prevent sticking.)
• Add the remainder of the ingredients, stirring well until the cheese is melted. (Total cost per serving: 45 cents.).
• To modify and reduce saturated fat and salt, eliminate the salt, substitute low-cholesterol cheese and skim milk for the cheddar and the cream and add two teaspoons of fried onions (one small onion, chopped finely and fried in one teaspoon of canola oil in the pasta pot before you cook the pasta, then set the onion aside and add last to the above recipe). (Total cost per serving: 48 cents.).