Feb 18 2008
Another variation of baked macaroni
On Tuesday, DH started working but I still had a day off. As I have a pack of cheese powder in the fridge that was expiring, I planned to cook macaroni cheese.
Ian requested that I add the Ayam brand of tuna fish, which I agreed since there were no ingredients to go with the dish anyway.
It was proven a disaster. Either the cheese or the tuna were spoilt. The smell was so horrible that even in the living room they could smell it!
I had to discard the whole thing and start all over again.
Luckily I bought a pack of shredded mozarella cheese. I didn’t have any tomato paste, but I had a can of Cambell soup, some sausages and crab filaments. So, I made a slight variation on the baked macaroni cheese.
Instead of red tomato sauce, I made my own white sauce using the Cambell mushroom soup. Instead of adding 1 can of water like making the soup, I reduced the water when I boiled it. Scooped half of the paste into the bowl of cooked macaroni, I added more water to the left over and made it soup.
The rest was the same as how I baked my macaroni cheese previously – simple. The result was: 2 dishes – a baked macaroni with cheese, and a bowl of mushroom soup.
The ‘white source’ was delicious too, and Ian ate the whole bowl by himself. After that, we had an ice-cream feast. Burp! A good lunch. I am a bad mama, using all unfresh ingredients (can, sausage, cheese, crab filaments). 
Macaroni and cheese! Yummy! You know, I use lots of easy to use ingredients too.
once a while using can food to cook is OK la…eh have you tried Ayamas black pepper sausage? yummy!
Jo-N: Yes, they are really yummy, especially if you put a LOT of cheese.
Stephanie:
I am guilty, coz not ‘once a while’, but almost ‘everytime’. LOL! Black pepper sausage? I like it, but don’t think the kids can take spicy food. Anyway, will consider – at least for myself. Hahaha!