Recipe for Macaroni & Cheese without butter?

Question

I have pasta, cheese, milk and flour , but I have run out of butter! Can I make a simple Macaroni & cheese without butter?

Answer 1

put milk & cheese in the microwave melt little at a time then little at a time put your flour stir and then add more milk to thickness you want---salt & pepper or spices& hot peppers

Answer 2

you really dont need the butter just go ahead and make the mac and cheese

Answer 3

you sure can. i just add a lil more milk. i make it that way alot of times.
no worries you can't taste a difference

Answer 4

Sure you can I have did it a couple of times! :0) Good Luck.

Answer 5

use olive oil to make your cheese sauce

Answer 6

------------- Cheese and Pasta in a Pot

INGREDIENTS

* 1 (16 ounce) package elbow macaroni
* 1 1/2 pounds ground beef
* 1 tablespoon vegetable oil
* 1 large onion, chopped
* 2 cloves garlic, chopped
* 1 (14 ounce) can stewed tomatoes, undrained
* 1 (16 ounce) jar spaghetti sauce
* 1 (12 ounce) can mushroom stems and pieces, undrained
* 2 cups sour cream
* 1 pound Colby-Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown and crumbled. Drain, excess fat, and set aside.
3. Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in garlic, and cook for 30 seconds. Add cooked beef, tomatoes, spaghetti sauce and mushrooms; bring to a boil. Reduce heat, and simmer 20 minutes.
4. In a 9x13 inch casserole dish, layer 1/2 of the pasta, 1/2 of the meat sauce, 1/2 of the sour cream and 1/2 of the shredded cheese. Repeat layers.
5. Cover, and bake in preheated oven for 45 minutes.

------------------------ Macaroni and Cheese IV

INGREDIENTS

* 2 (12 ounce) packages elbow macaroni
* 1 pound lean ground beef
* 1 (46 fluid ounce) can tomato juice
* 1 (28 ounce) can diced tomatoes with juice
* 4 cups shredded sharp Cheddar cheese
* 1 onion, chopped (optional)

DIRECTIONS

1. In a large pot with boiling salted water cook macaroni pasta until al dente. Drain.
2. In a large skillet cook ground beef until no pink remains. Drain excess grease.
3. In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well. Pour into a 2 quart casserole baking dish. Spread remaining package of grated cheese over the top.
4. In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.

--------------MACARONI AND CHEESE CARBONARA


ingredients
3 1/4 cups large elbow macaroni (about 11 ounces)

12 bacon slices, chopped
3 cups fresh coarse breadcrumbs made from French bread (about 4 ounces)
1 cup (packed) finely grated Parmesan cheese (about 4 ounces)
1/2 cup chopped fresh Italian parsley

2 garlic cloves, minced
3 tablespoons all purpose flour
6 cups whole milk
6 large egg yolks
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3 1/2 cups (packed) grated Fontina cheese (about 14 ounces)
1 1/4 cups frozen peas
preparation
Preheat oven to 350°F Butter 13x9x2-inch baking dish. Cook macaroni in heavy large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse and drain again.

Cook bacon in heavy large pot over medium heat until crisp, about 10 minutes. Transfer bacon and 1/4 cup pan drippings to large bowl. Add breadcrumbs, 1/4 cup Parmesan cheese and 1/4 cup parsley to bacon; toss to coat.

Add minced garlic to remaining pan drippings in pot and sauté over medium heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes. Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook until mixture thickens, whisking constantly, about 12 minutes. Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt. Remove from heat. Mix in peas, macaroni and remaining 1/4 cup parsley. Stir in remaining 1 1/2 cups Fontina. Transfer macaroni mixture to prepared dish. (Can be prepared 6 hours ahead. Cover macaroni and breadcrumb mixtures separately and refrigerate. Before continuing, bake refrigerated macaroni mixture, covered, at 350°F until just heated through, about 30 minutes.)

Sprinkle breadcrumb mixture over macaroni mixture. Bake just until topping is golden, about 15 minutes. Let stand 15 minutes before serving.