Recession Recipes .Net

This is a recipe for the kind of macaroni and cheese you make in a pot on the stove.  With this recipe you can use less sour cream and cheese than normal because much of the moisture is reserved from cooking the pasta.

Ingredients:

• 400g. (a bit under a pound, which is usually what’s in a normal bag) macaroni, penne, or other short pasta
• 1 tbsp. olive oil, butter, or animal fat
• enough water to cover the pasta plus 2 cm.
• 2 tsp. “vegetable condiment” or chicken soup powder
• 1/4 cup yogurt or sour cream (full fat preferable)
• 1/2 cup shredded cheddar or Scandinavian cheese

Instructions:

1. Heat the oil in a large saucepan or regular sized pot.
2. Add the pasta, and stir it around to brown it slightly in places.  It doesn’t need to be perfect.
3. Add the water, and then the vegetable condiment or soup powder.
4. Bring it to a boil while stirring occasionally to prevent clumping.
5. Turn the heat down to low so that it will simmer slowly, and cover it.
6. Let it cook for about 20 minutes or until the pasta is soft, but still a little al dente.
7. Add the sour cream and the cheese, and stir until they are mixed in well.
8. Turn off the heat, and allow it to set for about 5 minutes.

This dish is really good with sausages or hamburger patties.  For a bit more of an Italian flavor, use parmesian cheese and mix in a dash of garlic powder and oregano or parsley.  You can also stir in peas or other vegetables, or tuna.  Be creative with it.