Here's how I did it.
200 gm of elbow mac (Royal)
oil
1/3 cup of water
1/3 cup of evap milk
butter (depends on how much you'd like)
200 gm Magic cheese sauce (Del Monte)
Parmesan cheese
cheddar cheese (grated)
- I just did the typical stuff. I boiled water enough to cook the mac. I put in half a bottle cap of oil, just so they don't stick together.
- It took me roughly 8 minutes to cook the mac. After draining the water, under very low fire, I used the same pan and put the mac back in.
- I added the butter, milk, water. magic cheese, Parmesan cheese and cheddar cheese (to taste).
- Mix and cook for about 5 minutes.
This is my recipe. I just added a few stuff.
This makes 5-6 servings. (using a small bowl)
Secrets to share:
> The original recipe required 1/3 cup of fresh milk. Since I didn't have one handy, I researched. I had a can of evap milk stashed. I found that it's ok to substitute evap milk with fresh milk. You just have to use the ratio of 1 fresh milk:1/2 evap milk + 1/2 water. Originally, it's 1/3 cup of fresh milk. I honestly realized that I didn't know how to measure half of 1/3 and didn't want the recipe to be dry so I just used what I had. It turned out just fine.
> The original recipe required 140 gm of elbow mac. I had 200 gm in a pack. Instead of worrying about measuring, and since I used evap and milk instead of just fresh milk (which might make the recipe too "soupy"), I just used the mac all up.
> I actually used some of the cheese sauce yesterday on some sour and cream chips and boy! It was delish! The thing was, I guess I may have left just 3/4 of the sauce. That's why I improvised by adding cheddar cheese and Parmesan Cheese.
Now you know! :)
I'm not a pro but I'm trying my best to learn. ;)
All in all, it's a quick dish and really easy to make!!! It was so delish that I'm having a hard time believing it was easy.
You should try it out!
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