2 cups Dreamfields or other LC macaroni 1/2 cup Cheese Whiz 1/3 cup medium or sharp cheddar cheese, shredded 2 tbsp heavy cream 1 tbsp sour cream or mayonnaise
Cook macaroni according to package directions and drain. Melt Cheese Whiz and cheddar in same pot over low heat. Remove from heat and stir in cream and mayonnaise. Add macaroni and mix well.
Per serving using sour cream (according to FitDay): Calories 360 Fat 14g Sodium 627mg Potassium 326mg Carbs 13.52g Fibre 4.77g NET CARBS 8.75g Protein 15g
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Easy One-Pot Mac & Cheese Makes 4 servings
2 cups Dreamfields or other LC macaroni 1/2 cup Cheese Whiz 1/3 cup medium or sharp cheddar cheese, shredded 2 tbsp heavy cream 1 tbsp sour cream or mayonnaise
Cook macaroni according to package directions and drain. Melt Cheese Whiz and cheddar in same pot over low heat. Remove from heat and stir in cream and mayonnaise. Add macaroni and mix well.
Per serving using sour cream (according to FitDay): Calories 360 Fat 14g Sodium 627mg Potassium 326mg Carbs 13.52g Fibre 4.77g NET CARBS 8.75g Protein 15g
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Easy One-Pot Mac & Cheese Makes 4 servings
2 cups Dreamfields or other LC macaroni 1/2 cup Cheese Whiz 1/3 cup medium or sharp cheddar cheese, shredded 2 tbsp heavy cream 1 tbsp sour cream or mayonnaise
um, no way. that is a nasty list of ingredients.
Quoted message said:
Cook macaroni according to package directions and drain. Melt Cheese Whiz and cheddar in same pot over low heat. Remove from heat and stir in cream and mayonnaise. Add macaroni and mix well.
Per serving using sour cream (according to FitDay): Calories 360 Fat 14g Sodium 627mg Potassium 326mg Carbs 13.52g Fibre 4.77g NET CARBS 8.75g Protein 15g
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Easy One-Pot Mac & Cheese Makes 4 servings
2 cups Dreamfields or other LC macaroni 1/2 cup Cheese Whiz 1/3 cup medium or sharp cheddar cheese, shredded 2 tbsp heavy cream 1 tbsp sour cream or mayonnaise
um, no way. that is a nasty list of ingredients.
OK, the Cheese Whiz can go, but I don't see anything wrong with the real cheese, cream, or sour cream/mayo. They're real food.
Priscilla -- "Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong
"Priscilla Ballou" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
nanner said:
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Easy One-Pot Mac & Cheese Makes 4 servings
2 cups Dreamfields or other LC macaroni 1/2 cup Cheese Whiz 1/3 cup medium or sharp cheddar cheese, shredded 2 tbsp heavy cream 1 tbsp sour cream or mayonnaise
um, no way. that is a nasty list of ingredients.
OK, the Cheese Whiz can go, but I don't see anything wrong with the real cheese, cream, or sour cream/mayo. They're real food.
true - real food, but wierd recipe. i was cranky when I posted that - I shouldn't have even commented!
Quoted message said:
Priscilla -- "Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong
I tried your first suggestion a couple of times and it never worked for me. The cheese didn't melt completely for some reason so the sauce was very watery and weak tasting. I like the cream cheese idea, though. I'll give that a try. Thanks! :-)
on Sun, 19 Jun 2005 22:36:35 -0500, "Sherry" <[email hidden]>
Quoted message said:
I have made cheese sauce by melting butter, whisking in cream, and adding shredded sharp cheddar.
I also make all kinds of sauces using cream cheese as the base, and adding cream and/or butter (which doesn't incorporate real well), then spinach or mustard or whatever.
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I can't think of any other way to make the cheese sauce without using
flour
Quoted message said:
to make a roux. If you have some suggestions, please post them. :-)
I have made cheese sauce by melting butter, whisking in cream, and adding shredded sharp cheddar.
I also make all kinds of sauces using cream cheese as the base, and adding cream and/or butter (which doesn't incorporate real well), then spinach or mustard or whatever. -- Sherry 360/?/195 low carb since 4/4/05 My LC Journey - www.livejournal.com/users/ShrinkingSherry "Shrinkage" Photos: www.owly.net/Shrinking.html - - UPDATED 6/14!
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
What's wrong with Cheese Whiz? This is the only thing I use it for. :-)
I dunno but I don't wanna eat "whiz" anything!! Imagine Beef Whiz, LOL. Does that stuff shoot out of a can or is it in a jar. It's just too fake and wierd - I'm scared of velvetta let alone "cheese in a can" LOL
Quoted message said:
on Mon, 20 Jun 2005 01:30:16 GMT, Priscilla Ballou <[email hidden]>
Quoted message said:
OK, the Cheese Whiz can go, but I don't see anything wrong with the real cheese, cream, or sour cream/mayo. They're real food.
I can't think of any other way to make the cheese sauce without using flour to make a roux. If you have some suggestions, please post them. :-)
nanner said:
true - real food, but wierd recipe. i was cranky when I posted that - I shouldn't have even commented!
----- Bev
Fresh cream, a grated hard cheese, white wine, some shallots and seasoning, put in a pan over a "fierce" heat (gas is best), stir rapidly until the mix reduces and thickens. If you don't stir constantly you will end up with a nasty mess.
Very nice and very low carb. High in calories though so use sparingly.
Regards
David
--
To email me, please include the letters DNF anywhere in the subject line.
The fierce heat would be what I've been doing wrong. Still, my version is just easier so I'll stick with it. :-) I've never paid attention to calories since going LC.
on Mon, 20 Jun 2005 21:07:52 +1000, "J. David Anderson"
jdavidanderson_@hotmail said:
Fresh cream, a grated hard cheese, white wine, some shallots and seasoning, put in a pan over a "fierce" heat (gas is best), stir rapidly until the mix reduces and thickens. If you don't stir constantly you will end up with a nasty mess.
Very nice and very low carb. High in calories though so use sparingly.
It's spreadable cheese in a jar and we've been eating it since we were kids. It goes really well as a snack when spread in the groove of celery sticks.
nanner said:
I dunno but I don't wanna eat "whiz" anything!! Imagine Beef Whiz, LOL. Does that stuff shoot out of a can or is it in a jar. It's just too fake and wierd - I'm scared of velvetta let alone "cheese in a can" LOL
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
It's spreadable cheese in a jar and we've been eating it since we were kids. It goes really well as a snack when spread in the groove of celery sticks.
well, while that doesn't improve the idea of it for me i am glad you have a quick snack to enjoy.
I can't even eat the cheese slice that come wrapped in plastic - it doesn't taste like cheese to me. But to each his own! I eat chunks of feta, spread gorgonzola on celery, like parmigiano reggiano with balsamic and have cream cheese on pork rinds.
I know some people will cringe at those cheesey treats!
I just didn't grow up with the "cheese food" concept. I eat (used to eat...) other fake things though - I never met a Twinkie I didn't like :o)
r said:
Quoted message said:
I dunno but I don't wanna eat "whiz" anything!! Imagine Beef Whiz, LOL. Does that stuff shoot out of a can or is it in a jar. It's just too fake and wierd - I'm scared of velvetta let alone "cheese in a can" LOL
You can thicken sauces with guar or xanthan gum. I use guar and a little dab'll do ya. Sprinkle a little bit in and stir it up, it's easy to get too much. A jar will last a loooong time.
In news:[email hidden], Bev-Ann <[email hidden]> stated | I can't think of any other way to make the cheese sauce without using | flour to make a roux. If you have some suggestions, please post | them. :-) | | on Sun, 19 Jun 2005 21:39:08 -0400, "nanner" <[email hidden]> | wrote: | || true - real food, but wierd recipe. i was cranky when I posted that || - I shouldn't have even commented! | | ----- | Bev
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
The fierce heat would be what I've been doing wrong. Still, my version is just easier so I'll stick with it. :-) I've never paid attention to calories since going LC.
on Mon, 20 Jun 2005 21:07:52 +1000, "J. David Anderson"
jdavidanderson_@hotmail said:
Fresh cream, a grated hard cheese, white wine, some shallots and seasoning, put in a pan over a "fierce" heat (gas is best), stir rapidly until the mix reduces and thickens. If you don't stir constantly you will end up with a nasty mess.
Very nice and very low carb. High in calories though so use sparingly.
----- Bev
you can make a roux with carbquick if you have it.
It is a very soft cheese- so to make cheeze wiz, they add more milk, I think. Kraft didn't list the ingrediants.
The softer the cheese, the higher the carbs. 3 carbs per 28 g
How is it that those products don't need refrigeration (or do they?) Cheese that just sits on the shelf gives me the heebie-jeebies
Quoted message said:
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
It's spreadable cheese in a jar and we've been eating it since we were kids. It goes really well as a snack when spread in the groove of celery sticks.
on Mon, 20 Jun 2005 05:38:52 -0400, "nanner" <[email hidden]>
Quoted message said:
I dunno but I don't wanna eat "whiz" anything!! Imagine Beef Whiz, LOL. Does that stuff shoot out of a can or is it in a jar. It's just too fake and wierd - I'm scared of velvetta let alone "cheese in a can" LOL
