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Old 11-05-2004, 12:15 PM   #1
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Impossible Mac N Cheese Pie with Carbquik

Talk about Comfort Food..

This looks wonderful..got it from my BQ mag..so I'm just subbing
LC ingredients..

1 cup uncooked Dreamfields elbows (3 1/2 ounces)
2 cups shredded Cheddar cheese (8 ounces)
1/2 cup Carbquik
1 1/2 cups Carbcountdown Milk
1/4 tsp. red pepper sauce (optional)
2 eggs

Heat oven to 400..Pam 9 inch pie pan. Place uncooked macaroni
in pie plate. Sprinkle with 1 3/4 cups cheese.

Stir remaining ingredients until blended. Pour into pie plate.

Bake 25 to 30 minutes or until knife inserted in center comes out
clean. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 2 minutes or until cheese is melted. Let stand 5 minutes before
serving.

I'm anxious for someone to try this...
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Old 11-05-2004, 02:12 PM   #2
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I'll try it this weekend, but instead of the dreamfields, I think I'll throw in cooked cauliflower because I try to limit my eating of DF for once a week when I make either plain ole' buttered noodles or speghette Yum! Looks great! Thanks!
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Old 11-05-2004, 02:31 PM   #3
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I made a recipe similar to this and the macaroni was kind of tough and hard. My dh said it was pretty good though. I never made it again. This was made when Carbquik first came out and I was making a bunch of the different impossible pies.

Here is the one I used.

IMPOSSIBLE MACARONI AND CHEESE PIE
2 c. shredded Cheddar cheese (8 oz.)
1 c. uncooked macaroni
2 1/4 c. milk
4 eggs
1/2 c. Bisquick
1/4 tsp. salt
1/4 tsp. red pepper sauce
1/4 c. shredded Cheddar cheese (1 oz.)

Heat oven to 400 degrees. Grease pie plate 10 x 1 1/2 inches. Mix 2 cups cheese and the macaroni. Sprinkle in plate. Beat remaining ingredients except 1/4 cup cheese until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean about 40 minutes. Sprinkle with 1/4 cup cheese. Bake until cheese is melted, 1 to 2 minutes. Cool 10 minutes. Serves 6 to 8 people.

Hmmm, I may try your recipe. I baked mine 40 minutes and that may have overcooked it.


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Old 11-05-2004, 02:43 PM   #4
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Hi..MA..

I just made 1/2 a recipe with the Dreamfields Rigatoni..didn't
have the elbows..will let you know..

I also made it in a smaller, but higher casserole and lowered the
temp to 350..

I was thinking that parboiling the macaroni might help..if it doesn't
get done..

Wine2: I think the cauliflower would be good in this..I would
just parboil it though..as it could become overcooked..Don't you
think?? Let us know.
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Old 11-05-2004, 02:56 PM   #5
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Just had a sample...It was very very yummy....the rigatoni was
al dente..I like it that way..and the cheesey stuff was great. Think
I'll make this again..if I don't gain weight on it..

It would be good with some tuna mixed in too..
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Old 11-05-2004, 03:52 PM   #6
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Okay, I made it too and just followed the directions. The macaroni was still a little chewy but good.

The temperature, higher casserole and parboiling might be a good idea. One thing though I was wondering about, might it be better to mix the whole works instead of just layering. What do you think? Oh, another thought, 1/4 cup of Carbquik instead of a 1/2 cup?
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Old 11-05-2004, 05:30 PM   #7
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I made this tonight, but I had already cooked the macaroni when I thought...MAC N CHEESE! and did a search for a recipe. Yours was first Carolyn so I made it with a few adjustments! I put the cooked Dreamfields elbows into a square dish and dotted with butter( I used more than a cup, probably 2). Then I poured the shredded cheddar on top but mixed it in a bit. I made the Carbquick topping, but didn't have Carb Countdown, so I made a mix of heavy cream/water then only used 1/2 cup (since the noodles were already cooked). I baked it at 400 for about 15-20 minutes and it was done. And delicious!!! I felt like I was cheating!! Thanks for the recipe, it's a keeper!
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Old 11-05-2004, 09:12 PM   #8
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I ate some more of the Mac N Cheese..and the macaroni finished
cooking as the casserole was cooling..so I think just parboiling it
would be fine..

Glad you gals made your own style..

MA: I think that mixing it might do something funny to it..I think
there is some reason why it is layered..but I may be wrong..
and I did the half recipe..and thought the texture was right
with 1/4 cup of CQ to 3/4 cup of milk for 1/2 recipe..

We could experiment with different shredded cheeses that would
give it a richer flavor..

It is a real keeper, I think.
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Old 11-05-2004, 11:35 PM   #9
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A happy accident!

Thank you for posting this recipe.

I made this tonight and tweaked it a bit also. I cooked the noodles half of the time, used heavy cream and water instead of Carb Countdown milk, and added a teaspoon of dry mustard.

But the biggest tweak of all was quite by accident. I had the noodles and cheese layered in the pie plate and went to pour the "batter" over it and only half would fit! I dumped everything back into the mixing bowl, stirred it up real well and poured entire contents into a greased corning ware casserole dish. It took about 45 minutes to bake. I don't know if that is due to a temperamental oven or that is how long it takes to bake it this way.

It was outstanding. I have to agree with 5cats4me, I also felt like I was cheating.

Next time I will try mahyde's idea of only using 1/4 cup of Carbquik.

Erin---
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Old 11-06-2004, 10:21 AM   #10
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Just had the leftovers from last night, and I was wondering if a little chopped onion wouldn't give it a nice flavor? I know some of the older mac and cheese recipes call for it. Also, about the layering, I bet its more important to layer if you're starting with the uncooked noodles, that way they are sitting in all the liquid while they cook. If the noodles are already cooked, or partially cooked, it's probably okay to just mix it all up. I did notice today a little carbquick flavor, which is why I thought maybe some onion would mask. It wasn't horrible, (I managed to scarf it all up!) but I did notice it. Still a great recipe!
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Old 11-06-2004, 10:40 AM   #11
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I crave Mac n Cheese sometimes. Smoked cheeses like gouda or cheddar really bumbs it up a notch too

Thanks for the recipes
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Old 11-06-2004, 10:45 AM   #12
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Hi gals..

I'm betting that with the uncooked noodles..it would be better
to layer it as the liquid would all sink and cook the noodles..

But, I think I will cook my noodles next time too..And I'm wondering if we used less CarbQuik would it be more liquidy???

Yes, I know what you mean about the CQ flavor...hey..how
about using sharp cheddar instead of mild cheddar??? That
would give it more of a cheesey taste..and onions are always
great, in my opinion. sauteed onions and green peppers..
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Old 11-06-2004, 12:16 PM   #13
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Some good ideas out there about revamping this recipe. I will say my dh asked what kind of crust I used. It was the chewy macaroni, lol!!

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Old 11-06-2004, 03:57 PM   #14
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Carolyn, I did use sharp cheddar...so I think I'll try the onion addition, or maybe scallions. I'll also use 1/2 as much carbquick next time. Or maybe just leave it out and have plain old mac and cheese!
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Old 11-07-2004, 07:01 AM   #15
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Another add-in

Some med. salsa makes a good add-in. Use your own judgement on the amount to add.
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Old 03-30-2014, 10:32 AM   #16
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you ladies are killing me Im soooo hungry right this second !!
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Old 03-30-2014, 04:59 PM   #17
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Or maybe a touch of dried mustard mixed in the liquid.
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Old 03-30-2014, 09:10 PM   #18
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Almost 10 year old thread!!!
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Old 10-31-2014, 02:57 PM   #19
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bump
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Old 10-31-2014, 06:32 PM   #20
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Lol. Now that "know" that by cooking pasta/refrigerating it/reheating it will quarter the carbs, we could precook the pasta/refrigerate it and then add it to the recipe and bake it.
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Old 11-02-2014, 09:39 AM   #21
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How many carbs are in a serving, anyone figured that yet? How many servings in original recipe -- 6 or 8?

Good idea, Carolyn, to pre-cook and chill the pasta first.

Last edited by Tweaker Geek; 11-02-2014 at 09:41 AM..
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Old 11-04-2014, 11:02 PM   #22
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Carolyn

I cook the DF pasta al dente, then put it in one cup ramekins with
a few tsp. water, lid on and freeze. It is perfect when you defrost in microwave.
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Old 11-05-2014, 07:20 AM   #23
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Barbo, what a great idea! There are times when I'd like just a tad of pasta but don't want to bother cooking one meals worth, this is a great solution. Thanks for sharing.
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Old 11-05-2014, 01:11 PM   #24
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Yes, it is a great solution. Sometimes in Italian restaurants..They cook the pasta, refrigerate it, then dip it in boiling water for a minute or two to reheat..

I do need to test the pasta/refrigerate/reheat and do the blood sugar testing.
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