If you read my article, Provisioning Tips From Dazzler’s Galley you know that I made the cheese sauce, sealed it and froze it without the noodles. This saved room in our freezer and cooking noodles is an easy task when underway.
If you are here in Mexico you may find the main ingredient difficult to locate. I use Velveeta Cheese. We bring it down from the states when we go but you can make this using the soft, Mexican cheeses as well. This is one of our favorite passage meals as it can be very versatile. Sometimes we add hamburger or sausage to it to make a complete meal and other times we eat it as a side dish. Either way it’s a great comfort meal and let’s face it, who doesn’t like macaroni and cheese???
- 1/3 Pound of Velveeta Cheese (I divide the 1 pound block of Velveeta into thirds and seal them separately so they are ready when I want to whip up a batch.)
- 1/2 Cup Shredded Cheddar Cheese
- 1/4 Cup Parmesan Cheese
- 1/2 White Onion, Diced
- 12 Ounces Evaporated Milk
- 1 Tablespoon Chicken Bouillon Paste or 2 Chicken Bouillon Cubes
- 2 Cloves Minced Garlic
- 1 Tablespoon Olive Oil
- 2 Tablespoons Dried Dill
- 1 Teaspoons White Pepper
- 1 Teaspoon Black Pepper
- Salt To Taste
In saucepan combine olive oil and diced onion. Cook until onion is soft but not clear. Add garlic and cook until onions are clear.
Add Velveeta Cheese, Chicken Bouillon, Evaporated Milk, Dill, White Pepper, and Black Pepper. Cook over low heat until cheese is melted and creamy. Add Shredded Cheddar Cheese and Parmesan Cheese. Continue cooking until all cheese is creamy. If you find it is a bit too thick, add water to desired consistency.
I packaged this using a vacuum sealer and froze it. When ready to eat, simply pop into pot of boiling water until hot. Pour over your favorite pasta for a warm, creamy taste sensation.
Note: If you want to make a more substantial meal out of this recipe you can add precooked hamburger or sausage to the sauce.