Receta Fiery Macaroni and Cheese
I love cheese when mixed with pasta, add to it a little heat and I’m a happy girl. That’s why today I’m sharing with you my Fiery Macaroni and Cheese.
Everyone has his own version of Mac & Cheese, since we all have our preferences when it comes to cheese. I’m not fond of blue cheese, in fact there are three or four types of cheese which I feel comfortable having and think it’s best for stove top Mac & Cheese.
My version has two types of cheese and no eggs, but of course, you can change that to your taste, you can use the cheese you like but make sure not to increase the amount than what’s mentioned in this recipe.
This recipe will hardly take 15 minutes.
Fiery Macaroni and Cheese
Serves one, 327 calories.
- 1/2 cup dry elbow macaroni
- 1 tablespoon cream cheese (low fat)
- 1/4 cup milk
- 1/4 cup hot water
- Black pepper
- 1 teaspoon tomato paste
- 1/4 heaped teaspoon red chili powder
- 1/4 teaspoon garlic powder
- 2 tablespoon cheddar cheese
- 1/2 chicken bouillon
- - Boil water and add chicken bouillon to it (Instead, you can use chicken stock to boil the pasta.)
- Add the pasta and cook for 9 to 10 minutes. Drain pasta and return to pan.
- Add the rest of ingredients to the macaroni, keep stirring on medium heat until you get creamy texture sauce.
- Serve hot.