Ummhidaya Rangoon Mac -N-Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I took a classic Chinese crab rangoon filling recipe and added it to homemade mac and cheese and it was wonderful!! Ingredients:
4 ounces cream cheese |
4 ounces imitation crabmeat |
2 green onions |
1/4 teaspoon garlic powder |
1 dash salt and pepper |
8 ounces shell noodles |
8 ounces cheddar cheese, shredded (i use cabot because it is halal) |
1/2 cup milk |
Directions:
1. Cook the noodles according to package directions. Add salt in the water for taste.
2. In a food processor combine the onion, crab, cream cheese, garlic powder; pulse until all is well ground together in a paste.
3. Drain your cooked noodles and place them back in the pot.
4. Add your new Rangoon mixture to the pot as well.
5. Add the cheddar cheese and milk.
6. Keep the heat on medium and stir the ingredients around gently.
7. Turn on low until all the cheese has melted, and then add salt and pepper.
8. Make sure to continuously stir or the cheese may burn, but gently.
9. Put it in the fridge for few hours or overnight.
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