Copy Cat Recipe // Kraft Macaroni & cheese recipe // Mac and cheese in a jar
Hey Yall! Here is another copycat recipe for you, we are making knockoff kraft macaroni and cheese. This meal in a jar recipe if vacuum sealed will last 10 years on your shelf, BUT try and keep it up there for that long, its gone fast in my house cause it is that good!
RECIPE
1/3C of Cheese Powder (Big Daddy Mac Mix - )
other cheese powder links - (Augason Farms - (Anthonys Powder - CANT FIND LINK)
1TBSP - Cream Base Powder ( Country Mama Video - )
2TBSP - Butter Powder (Augason Farms -
1 1/4C of elbow pasta
FORJARS @forjars Lid Link and use ORMSBY10 for 10% off
Vaccum Sealer -
Lid Sealer Attachment -
TO COOK
- Add full jar to a pot
- Add equal parts water, add to mixture and bring to a boil
- Turn to medium and let it thicken
- Eat and ENJOY
Like and SUBSCRIBE!
How to make Skillet Mac and Cheese
Trying to find a meal that everyone will enjoy, can be difficult. Watch our video on how to make Skillet Mac and Cheese with pantry and freezer staples! Quick and easy mac and cheesy!
With our Skillet Mac and Cheese you are covering 3 for the 5 food groups! #MyPlateWins
INGREDIENTS:
1 cup onion chopped
2 cups frozen broccoli defrosted
1 cup fat-free milk
1/4 tsp black pepper
1 1/4 cups reduced fat cheddar cheese shredded
4 cups 100% whole wheat pasta cooked
DIRECTIONS:
1. Wash your hands and clean your cooking area.
2. Spray a large non-stick skillet evenly with non-stick cooking spray.
3. Add onions. Cook on medium until soft.
4. Add broccoli. Cook for 3 minutes.
4. Add milk, pepper and cheese to the skillet. Cook on medium to low heat. Bring to a boil. Stir frequently, until cheese melts.
5. Add pasta and stir to combine all ingredients. Cook until pasta is warm, 2-3 minutes.
6. Serve immediately and enjoy!
Nutrition Facts Servings: 4, Serv. size: 1 1/2 cups, Amount per serving: Calories 290, Total Fat 3.5g (4% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 360g (16% DV), Total Carb. 48g (17% DV), Fiber 3g (11% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 21g, D 1mcg (6% DV), Calcium 296mg (25% DV), Iron 2mg (10% DV), Potas. 406mg (8% DV).
This work is supported by the Expanded Food and Nutrition Education Program from the USDA National Institute of Food and Agriculture.
Texas A&M AgriLife Extension Service provides equal opportunities in its programs and employment to all persons, regardless of race, color, sex, religion, national origin, disability, age, genetic information, veteran status, sexual orientation, or gender identity. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.
Secret to a PERFECT Creamy Macaroni Salad Recipe, Easy Step by Step with Mustard & Mayo!!
In this recipe, you will learn how to make the most delicious macaroni salad. With my tips you’ll learn how to season it just right, master the perfect balance in flavors, and you'll have a perfect classic macaroni salad every time ❤️ Steph & Cloud
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Happy Mac Salad making!! ????
Ingredients
1 16oz box macaroni pasta
2 carrots, shredded
2 large celery stalks, finely cubed and chopped
1 red bell pepper, cubed and chopped
1 green bell pepper, cubed and chopped
2 green onions, finely chopped
1 to 3 cups of mayonnaise
1/2 cup heavy whipping cream (for extra creamy result)
1 tsp black pepper
1/2 Tbsp salt + 1/2 Tbsp to salt macaroni pasta water
1/4 cup white vinegar (Add after the heavy whipping cream)
1/4 tsp celery seed
*Celery and heavy whipping cream are optional, not a deal breaker for this recipe
TIP❣️
Refrigerate minimum of 4 hours
The spoon used in this video:
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Lemony Macaroni Salad l Freshly Made | Whole Foods Market
Heavy mayo-packed pasta salads don’t stand a chance against this lighter lemony version. This recipe’s dressing swaps the traditional mayonnaise for tangy, fat-free Greek yogurt with freshly grated lemon zest for a bright finish. Fold in cooked whole wheat macaroni and plenty of summer veggies (think bell peppers, tomatoes, broccoli and green onions) and you’ve got a crowd-pleaser for this season’s picnics, cookouts and backyard BBQs. Find the recipe here
SUBSCRIBE:
Serves 8
Ingredients:
12 ounces whole wheat elbow macaroni
3 cups small broccoli florets (from about 1 small head broccoli)
2/3 cup nonfat plain Greek yogurt
1/3 cup grated Parmigiano-Reggiano
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1 large red bell pepper, seeded and chopped
2 medium tomatoes, cored and chopped
2 green onions, trimmed and thinly sliced
Method:
Bring a large pot of salted water to a boil. Add macaroni and cook according to the package directions. With 5 minutes remaining in pasta cooking time, add broccoli to the pot with pasta. Drain pasta and broccoli at the same time and set aside. Let cool slightly.
In a large bowl, whisk together yogurt, cheese, lemon juice, lemon zest, paprika, salt and pepper. Add pasta, broccoli, bell pepper, tomatoes and green onions, and toss to combine. Chill or serve at room temperature.
Nutritional Info:
Per Serving: Serving size: about 1 1/4 cups, 190 calories (15 from fat), 2g total fat, 0.5g saturated fat, 5mg cholesterol, 190mg sodium, 35g carbohydrates, (5 g dietary fiber, 3g sugar), 10g protein.
About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
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Visit the Whole Foods Market WEBSITE: wholefoodsmarket.com
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Mac and Cheese stuffed Portobellos
Inspired by my vegetarian friend, Marilyn. From the food and travel website,
Confetti Coleslaw
You'll find this recipe in our Online Recipe Box here:
Enjoy this In the Kitchen video from
Crispy, crunchy, fresh and oh-so delicious...that's what this recipe for Confetti Coleslaw is all about!