Noodles Romanoff / Macaroni & Cheese Recipe
by Patty Kubitzki
Serves 2 - 4
Woo-whoo! After multiple testing of different options,
I finally settled in on my favorite way to make Mac & Cheese.
Actually I was never much of a fan of the regular mac & cheese.
BUT... there used to be a product called Noodles Romanoff that I really enjoyed.
Sadly, Betty Crocker pulled that from the market.
But this recipe is my copy cat of it.
Actually I was never much of a fan of the regular mac & cheese.
BUT... there used to be a product called Noodles Romanoff that I really enjoyed.
Sadly, Betty Crocker pulled that from the market.
But this recipe is my copy cat of it.
I prefer egg noodles rather than elbow noodles, which is typically used in Mac & Cheese.
And I added just the right amount of seasonings to make it tasty.
The 'secret ingredient' you have to use to make this so delicious,
is the Cheddar Cheese Powder from Nuts.com.
This unique powder is awesome to sprinkle in sauces
and I also use it to make Cheddar Cheese Popcorn.
Another recipe I need to type up...But soooo yummy!
And I added just the right amount of seasonings to make it tasty.
The 'secret ingredient' you have to use to make this so delicious,
is the Cheddar Cheese Powder from Nuts.com.
This unique powder is awesome to sprinkle in sauces
and I also use it to make Cheddar Cheese Popcorn.
Another recipe I need to type up...But soooo yummy!
Noodles Romanoff / Macaroni & Cheese Recipe
6 c. Water, with a shake of salt
2 c. (about 4 oz.) dry Egg Noodles
3 T. Butter
1/4 c. Milk
1/4 c. Sour Cream
1/4 t. Garlic Powder
1/4 t. Onion Powder
In large saucepan on the stovetop, heat the water to boiling.
Add noodles and cook 8 minutes on medium - medium high heat.
Drain noodles but Do NOT Rinse off.
Add butter and when melted, add other ingredients.
Stir well, until fully mixed.
Serve hot with a sprinkle of ground pepper on serving plate.
As an option, sprinkle on some chopped chives or green onions.
If re-heating leftovers, add 1 - 2 T. milk.
