Sunday, April 13, 2014

Revolutionary Mac & Cheese

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I originally shared this recipe for Revolutionary Mac & Cheese way back in 2011. It was my 5th ever blog post. I wanted to share this again for two reasons... One, it really needed a better photo. Second, this recipe has become such a go to recipe in our life, it really needed to be shared again!



I love to cook!  I love to eat!  I was such a picky eater for so many years, I really don't know how my parents handled getting me to eat.  Then something happened years later, I started trying new things and found out how many good foods were out there that I had avoided unnecessarily.

With our love of food, I am continually trying to get away from processed foods and make what we are eating better for us.  Sometimes that is a challenge, but I am learning more and more, that it really is simple.  It's just a matter of having your pantry stocked with the right foods.  We love macaroni and cheese.  Who doesn't, right??  Either you make the box with the packet of powdered cheese and who knows what else... I am sure there is corn syrup in there too, but we will get into my hatred of corn syrup another day.  You can also make the box with the cheese you squeeze out of the packet. Probably better, but is it? I haven't read the ingredient label on that, and will probably just skip that.  Especially after this amazingly easy recipe I have found!  I can't believe how simple it is, and how good it is!!

My search for a macaroni and cheese recipe, led me to a blog named Macaroni and Cheesecake .  Seemed like a good place to start??  5 Ingredients, and 25 minutes for homemade goodness!  I had to try it! The first time making it, I tried the oven finish.  The second time, I skipped the oven finish and loved it even more. 

***Please see notes below

Revolutionary Mac & Cheese

2 cups dried pasta
2 cups milk (I use 2 %)  - More if needed
1 cup loosely packed shredded cheddar cheese
1 tsp salt
1 tsp dijon mustard or stone ground


In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently.  Be sure milk does not boil.

Turn heat off, add cheese & salt.  Stir to combine.  Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. Add a tablespoon or more milk to your desired creaminess level.  Gently stir.

Oven Finish (Optional)
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.

***Notes - I have tested this recipe using white and a whole wheat pasta. The amount of milk needed may vary depending on noodle. Add more as needed until the pasta is al dente.

***I have only made this recipe using cheese I have shredded myself. The bags of shredded cheese in the store having a coating on them. Using pre-shredded cheese could impact the results of this dish.

***I have not tested this recipe using American or Velveeta cheese. I have used cheddar only. Shredded by hand.

***I have only tested this recipe on an electric stove top.

Sharing this at:
Munching Mondays 
Treasure Box Tuesday 
Simple Supper Tuesday 
Weekend Potluck

46 comments:

  1. So glad you posted this again. My boys will love this! I plan to make this for tonight! :-) Thank You!

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  2. I am so going to try this! Much better than the box stuff.

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  3. Interesting recipe. I've never heard of cooking the macaroni in the milk.

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  4. Sounds like a yummy way to prepare mac & cheese. Pinned. Would love for you to share it on The Yuck Stops Here! recipe link up.

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  5. I haven't seen this before so thanks for re sharing! Looks creamy and delicious, yes please!!!!

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  6. pasta cooked in milk! i've never done that! this looks supremely cheesy and so delicious, i'm converted already. :)

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  7. Sounds amazing! Love that it's cooked on the stovetop too. Thanks a million for sharing at Weekend Potluck. Please be sure to come back again soon.

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  8. GURL! I can't wait to make this!

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  9. I adore mac and cheese <3Thank you for sharing at Simple Supper Tuesday <3 Nettie

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  10. This looks as delicious as it does easy!

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  11. I am making this tonite for dinner, I was wondering if I can make it a head of time and then put it in the over for a few minutes just before the family comes home from work? Thanks

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  12. Sorry if I am repeating myself, I don't see my message to you. I just wanted to know if I can make this early and then put in oven for a few before the family gets home? Thanks Kathi

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    1. Kathi - I have not prepared it that way before, so I can not say for sure. My thought is that it won't be as creamy when you go to serve it, so if you do try it that way, I would be ready to add some additional milk.

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    2. Meilleur si servi des que prêt sinon, les pâtes absorbent trop la sauce.

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  13. This was the creamiest and cheesiest home made mac and cheese I've ever made. It's my favorite food so I've tried a lot of mac and cheese over the years. Will definitely make this again. I would add some extra milk at the end, like recommended above, because it's a little thick before it goes into the oven.

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  14. Do it yourself and simple,what could be better.And you control exactly what ingredients you use

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  15. simple and you can improvise like adding spinach or broccoli to it.Let your kids choose

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  16. The mustard makes the mac-and-cheese taste much more interesting. I had a similar recipe that was more complicated, but I will try this top-of-the-stove one.

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  17. Can't wait to give this a try. About how much cheddar is that by weight?

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    1. In my cooking experience 4 ounces of cheese equals 1 cup

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  18. I just made this and wow! It was amazing! I added some fresh basil leaves in after the mustard and it added a nice flavour. This was so simple to make, and such a delicious meal! Thanks for the great recipe, I'll definitely be making it again!

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  19. I'm going to toy with it one or two more times, but this didn't even seem as good as my basic souped up Kraft. Not good or special at all. There are some simple improvements like mixing in some whipped philly cream cheese, or using a softer cheese than cheddar but this was really bad.

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  20. Thank you so much for pointing out the importance of avoiding processed food. I truly believe it's the root cause of obesity because the body remains hungry as it has not been given any real vitamins and minerals. Our poor bodies are just trying to make sure we are healthy but we are not giving it any real food.

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  21. Even though you follow a recipe by the exact directions, it doesn't always mean that it will turn out the way you're expecting. I'm trying this recipe tonight. Hopefully this "recolutionary mac & cheese" is actually revolutionary.

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  22. Can this be done in the slow cooker? I have a sister who can't boil water, so I'm thinking if she could just dump this in the slow cooker, she wouldn't burn it.

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  23. Do you think this can be done in the slow cooker. I have a sister who can't boil water, so I'm thinking that if she could dump this in her crock pot, she wouldn't burn it.

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    1. Gosh, I just don't know. You could always try it and give it a test run for her. I personally don't think the noodles would end up with a good texture. But in the end, it might be better than a burnt dish!

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    2. Yes! I know this is 2 years on but for anyone else wondering, it is possible. Google "slow cooker mac and cheese" and a bunch of recipes will pop up!

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  24. Try pre-cooking the pasta so the excess starch can be rinsed off then reduce the liquid ingredients accordingly and finish it off with baking it in the oven.,

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  25. Thank you for this recipe. I discovered your first post about it over 2 years ago on Pinterest and it really is a winner, one of my favorites that I plan on passing down to future generations :) Like someone posted above, I also usually stir in frozen spinach or broccoli. One question though: I find that the noodles just don't get soft enough. Too firm to be dismissed as "al dente". Do you also have this? I use whole wheat pasta, is that the cause? Thanks!

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    1. Alison ~ Thank you! Glad you have enjoyed the recipe. Regarding the noodles, I have never tried making this with a whole wheat pasta. But, I would be suspicious that might be the reason the noodles are to firm. Maybe with whole wheat pasta, increase the amount of milk? I will test this for you, so check for an update in the next week or so.

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    2. Thank you so much! Yeah I usually need to add more milk as well. I'll be sure to check back here :)

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    3. Alison ~ I did try this with a whole wheat pasta tonight, and had good results. I used 2 cups of Full Circle Whole Wheat Rotini and 2 1/2 cups whole milk. The cooking time was approximately the same, and I did add a couple tablespoons of milk at the end. I found the pasta to be al dente, as did my husband. I don't know how Full Circle pasta compares to other whole wheat brands, but that is the only brand that my store stocks.

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  26. Great vegetarian food, nice,creamy, and has no meat

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  27. I haven't tried pasta cooked in milk, yet, but I make my grits in milk (shhh... It's my secret) and people who ordinarily hate grits love mine! ❤️

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  28. I tried this tonight and thought it was awful. I allowed the shredded cheddar cheese to come to room temperature before adding it and it was a big glob much like bubble gum. It simply wouldn't mix in and so I had to put the pot back onto the heated burner to get it to finally mix. Also, I had to pour off some of the milk and then put the mess into a bowl. Before I was half-way through eating it, it was cold. I do not understand why one would add the cheese to the macaroni with the pan off the heated burner. I found it to be quite tasteless as well. Very disappointing. Are you sure you cooked everything as per your directions? And you ate it?

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    1. Thank you for stopping by and sharing your comments. I am sorry to hear about the results you had with this recipe. I can assure you that yes, I did eat it! :) I would never share a recipe that was not enjoyed by all of my family.
      I wonder if you used a sharp chedddar cheese or a milder cheese? Did you try doing the oven finish on it? I hope next time it turns out better for you! Thanks again for the feedback!

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  30. I made this for our side dish tonight because we are getting tired of mashed pototoes. I liked the addition of the mustard. That is clever and gives it a bright summery flavour which is needed in January! (I think I might try adding mustard to other dishes as well to brighten them up in the winter.) One thing I did differently: I used my handheld rasp shredder to grate the cheddar right over the top of the noodles.

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  31. is a very delious dish , i can i cook it on stove top or can i use aicrowave.

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  32. I wonder if I can freeze this meal

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  33. so do you put milk and macaroni at the same time or you boil milk first?

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    1. You would add pasta and milk to your saucepan, then bring to a simmer.

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  34. I didn't read all the posts, but was wondering if anybody tried using the pre shredded cheese anyway and how it turned out

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