See how EASY it is to make white sauces from magic mix! This is my favorite way to use magic mix because you can make your own condensed soups…because after all-condensed soups are flavored white sauces! It once was said that every woman should know how to make a good white sauce…well now you will!
McDonald’s Cheeseburger Macaroni and Cheese
No joke! It tastes just like a McDonald’s cheeseburger, what kid can resist? Not to mention it’s a complete meal in one and is just as easy and fast as the stuff in the blue box plus it sneaks in vegetables. Try it! Your family will eat powdered milk!
Ingredients:
2 C. White Sauce from Magic Mix (See Below)
2 C. Uncooked Macaroni (from food storage
2 C. Cheese
1-2 tsp. salt or garlic salt (optional)
1/2 C. Ketchup
1 T. Yellow Mustard
1 lb. Cooked Ground Beef (I cook all my ground beef when I buy it and separate it into 1 lb. bags which makes a meal like this SOO easy!)
1/4 C. Dehydrated Onion hydrated in 1/2 C. Warm Water, drained (optional)
1 Bag Frozen Mixed Vegetables
Directions:
Cook Macaroni in boiling water until tender. Cook hamburger while macaroni cooks. Drain macaroni and make white sauce in empty pot. Combine all ingredients and heat through. (I garnished mine with fresh tomatoes.)
Magic Mix White Sauce-makes 1 C.
2/3 C. Magic Mix
1 C. Water
In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)
See how easy it is to make condensed soups with magic mix! You’ll save TONS of money…plus, they taste SO much BETTER!
Can we have the recipe for your alfredo sauce? I am still looking for a easy but tasty recipe. Thanks.
I am so disappointed! Just used my brand-new Excalibur dryer for the first time, to make Banana Chips. I pretreated the slices with the recommended Honey dip and did everything exactly as far as I can tell. However, the slices after 12 HOURS in the dryer, are still not crisp and also are extremely sticky and not nice at all to handle. They taste all right but are not what I thought they should be. Where did I go wrong? Any special hints or tips for doing these?