Ingredients: |
Ingredients: 2 cups dried pasta
2 1/2 cups skim milk**
1 cup loosely packed cheddar cheese, shredded by hand
1 tsp salt
1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste)
1/4 tsp. cayenne pepper (optional)
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Directions: |
Directions:In a small saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese & salt & and stir to combine. Stir in the mustard or nutmeg & cayenne a little at a time, to taste. Cover and let stand for a couple of minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.
If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.
As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).
Notes:
*This recipe is a bit tricky and depends greatly on the kind of cheese and noodles you use. Shells work better than the elbow macaroni as they don’t absorb as much of the milk. It also depends greatly on the heat of your stove.
*Hand shredding the cheese instead of using pre-shredded bagged cheese works better in this recipe as it melts easier and helps some with the graininess. Also, this recipe is best eaten right away and not as good when reheated.
*Also, mac & cheese can depend greatly on your personal preference. Some like creamy, some like baked, others like cheesy.
*You can add broccoli, diced tomatoes or jalapeno to give the mac & cheese a little more zing and amped up flavor. Also to help with the creaminess you can add in a bit of cream cheese or yogurt.
**Starting with 2 1/2 cups milk, the mac & cheese is a better consistency and doesn't get so thick. |
This recipe for Revolutionary Mac and Cheese is from