I've been trying Mac and cheese recipes and I thought I'd share this one, not because it was mind blowing (it was ok, maybe 6/10), but because it was dead simple.
One can of Campbell's Heart Healthy condensed cheddar cheese soup, 1/3 cup of water, 1 cup unsweetened almond milk and one box (4 servings) of
Banza macaroni pasta.
Bring the soup, water and milk to a simmer, add the uncooked pasta and simmer until cooked. That's it. I do recommend stirring the whole time do it doesn't stick to the bottom of the pot.
I get it would be good with veggies mixed in or enhanced with garlic powder, pepper, as you like.
Came to 257 calories, per serving.
by Poppinfrizzle
3 Comments
Did it satisfy your craving for Mac N Cheese? Would you do it again? Looks good though!
4 servings?
This looks similar to Kenji’s 3-ingredient Mac and cheese – I’d imagine the cheddar cheese soup does the same job as condensed milk in his recipe.
I wonder if you can even omit the almond milk to save on calories and instead, boil the pasta and then use the pasta water to act as a thickener. I haven’t used chickpea pasta before but does the water it’s cooked in become like aquafaba?
Here’s Kenji’s recipe for comparison: https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe