This recipe utilizes two magic ingredients: oat fiber (for bulk) and cheese powder (for taste).
Ingredients:
Mix the flour and oat fiber together, then gradually add water until a dough is formed. Your goal is to have a dry, stiff dough, but have every bit of flour and oat fiber be hydrated. If the dough is too wet it will fall apart when boiling.
Dump out the dough out on a piece of plastic wrap, then place another piece of plastic wrap on top. Roll the dough out to approximately 1/16" in thickness. Remove the top piece of plastic wrap and cut the dough into 1" by 1/4" noodles. (Yes, I'm calling this mac and cheese, but macaroni shapes are too difficult to do without specialized equipment, but these small rectangular noodles are a fine substitute.)
Even though it's only a single serving of noodles, transferring the noodles from the plastic wrap to the water will be easier if you use the largest pot you own. Boil the noodles for approximately 3 minutes.
When the pasta is cooked, drain it, reserving some of the water. Return the pasta to the pan while the noodles are still very wet. If the noodles have had too much time to cool down and dry out, add 1 or 2 tablespoons of the pasta water to revive them.
Sprinkle 1 Tbsp of macaroni and cheese powder over the noodles, and stir vigorously. Add additional pasta water to achieve desired creaminess.
Ingredients:
- 1/4 cup oat fiber
- 1/4 cup regular all purpose flour
- 1 Tbsp cheese powder
Mix the flour and oat fiber together, then gradually add water until a dough is formed. Your goal is to have a dry, stiff dough, but have every bit of flour and oat fiber be hydrated. If the dough is too wet it will fall apart when boiling.
Dump out the dough out on a piece of plastic wrap, then place another piece of plastic wrap on top. Roll the dough out to approximately 1/16" in thickness. Remove the top piece of plastic wrap and cut the dough into 1" by 1/4" noodles. (Yes, I'm calling this mac and cheese, but macaroni shapes are too difficult to do without specialized equipment, but these small rectangular noodles are a fine substitute.)
Even though it's only a single serving of noodles, transferring the noodles from the plastic wrap to the water will be easier if you use the largest pot you own. Boil the noodles for approximately 3 minutes.
If you don't feel confident with this method for shaping the noodles, you can also use a spoon to drop dollops of dough directly into the water, a la my chicken and dumplings recipe.
When the pasta is cooked, drain it, reserving some of the water. Return the pasta to the pan while the noodles are still very wet. If the noodles have had too much time to cool down and dry out, add 1 or 2 tablespoons of the pasta water to revive them.
Sprinkle 1 Tbsp of macaroni and cheese powder over the noodles, and stir vigorously. Add additional pasta water to achieve desired creaminess.
I used the mac and cheese powder from Bulk Barn (29 calories per tablespoon), but have calculated the calories using Hoosier Hill Farm Cheddar Cheez Powder (35 calories per tablespoon). The calorie difference is likely due to the amount of salt vs. milk solids in the cheese powder. The Bulk Barn stuff is very very salty!
If you don't have easy access to cheese powder you could also use a cheese packet from a box of kraft dinner and throw out the noodles.
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