Macaroni and cheese

[bj42]

I notice that the boxed elbow macaroni at the grocery has folic acid as the last ingredient, so I assume it is a small amount. Anyone have problems using it?

[kadi]

The bigger problem is likely to be the kind of cheese, preservatives or colorants in it...
I've not found a boxed mac & cheese I would even try...

[ICNDonna]

Macaroni and cheese is so easy to make that I don't use the boxed mixes so I don't know what's in them.

Donna

[valkay18]

Macaroni and cheese is so easy to make that I don't use the boxed mixes so I don't know what's in them.

Donna

Would you mind sharing your recipe that is IC-safe? I would like to make some, but most recipes call for cheddar cheese, which to my knowledge is not safe.

[ICNDonna]

You can use any kind of cheese. What I do is cook the macaroni per directions on the package, drain it, then add cream of mushroom soup (If you get the low sodium kind it doesn't have MSG)and either 3 tablespoons of sour cream (If you can tolerate it) or 1/4 cup half and half. I then put about half in a baking dish and put cheese on top --- add the rest of the macaroni and put another layer of cheese on top. I bake at 350 for about a half hour.

I don't measure when I make this, but I use about 1 1/2 cups of dry macaroni.

Donna

[icnewlywed]

I use annie's organic mac and cheese and tolerate just fine. I also when sometime make from scratch by cooking my noodles (1/2 cup i think) cubing american cheese (8 slices) and then covering with milk. Pop into the oven at 350 until top starts browning....45 mins or so....

Haven't tried it but I bet you could melt the cheese on the stove top with the milk and pour over for a quicker version....never thought of it before now

[bj42]

Thanks for the replies. I have been making it from scratch, using milk, american cheese and butter. It's just the boxed macaroni elbow noodles that have folic acid as an ingredient. So far no problem.

[valkay18]

Those recipes all sound good. I thought we weren't supposed to eat American and Cheddar cheese. Is that not the case? I am new to all this, and am not sure.

[ICNDonna]

It's aged cheese, such as cheddar, camembert, etc., that are usually a problem. Many of us can tolerate processed cheese, such as American, cream cheese, string cheese.

If you have concerns, it's best to try just a little bit at first.

Donna

[plaedes]

To make quick stove top mac & cheese I boil the noodles....any kind, and drain. Then I add just enough milk to cover the bottom of the pan, 1/4 C. or so. Add in your cheese, I use Kraft deluxe American slices, but have also added in some provalone, gouda, or parmasan for a different kick. You might try a small amount of cream cheese to make it creamier, or even cottage cheese ( I've gotten recipes that call for cottage cheese, but haven't tried myself). Also about 1 T. butter and allow to get hot and melt stirring gently not to break the noodles. I use no yolks ribbons so they break easier. I personally don't have any problems with cheeses, but major problems with MSG. I don't have any problems with the Kraft deluxe boxed stuff either. I would recommend that you stay away from some of the vegan mac & cheese substitutes though. Those nutritional yeast flakes tasted terrible, gave me heartburn like you wouldn't believe and a little bit of bladder pain. As for vegan cheese....who are they kidding? That stuff is cheese colored tofu that tastes like nothing I've ever had before...yuck!