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 & Cheese2 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:
Treasure Box Tuesday
Simple Supper Tuesday