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 pasta2 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
So glad you posted this again. My boys will love this! I plan to make this for tonight! :-) Thank You!
ReplyDeleteI am so going to try this! Much better than the box stuff.
ReplyDeleteInteresting recipe. I've never heard of cooking the macaroni in the milk.
ReplyDeleteSounds like a yummy way to prepare mac & cheese. Pinned. Would love for you to share it on The Yuck Stops Here! recipe link up.
ReplyDeleteI haven't seen this before so thanks for re sharing! Looks creamy and delicious, yes please!!!!
ReplyDeletepasta cooked in milk! i've never done that! this looks supremely cheesy and so delicious, i'm converted already. :)
ReplyDeleteSounds 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.
ReplyDeleteGURL! I can't wait to make this!
ReplyDeleteI adore mac and cheese <3Thank you for sharing at Simple Supper Tuesday <3 Nettie
ReplyDeleteThis looks as delicious as it does easy!
ReplyDeleteI 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
ReplyDeleteSorry 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
ReplyDeleteKathi - 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.
DeleteMeilleur si servi des que prêt sinon, les pâtes absorbent trop la sauce.
DeleteI have made the tuna mac and cheese where you boil the noodles in chicken broth then add other stuff, I'm wondering if you could use 1/2 broth and 1/2 milk. Broth will give much more flavor and the milk will keep it creamy? Thanks for the recipe, I will try it, great easy go to without the box powder!!!
DeleteThis 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.
ReplyDeleteDo it yourself and simple,what could be better.And you control exactly what ingredients you use
ReplyDeletesimple and you can improvise like adding spinach or broccoli to it.Let your kids choose
ReplyDeleteThe 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.
ReplyDeleteCan't wait to give this a try. About how much cheddar is that by weight?
ReplyDeleteI would use somewhere around 12 ounces.
DeleteIn my cooking experience 4 ounces of cheese equals 1 cup
DeleteI 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!
ReplyDeleteI'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.
ReplyDeleteThank 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.
ReplyDeleteEven 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.
ReplyDeleteCan 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.
ReplyDeleteDo 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.
ReplyDeleteGosh, 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!
DeleteYes! 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!
DeleteTry 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.,
ReplyDeleteThank 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!
ReplyDeleteAlison ~ 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.
DeleteThank you so much! Yeah I usually need to add more milk as well. I'll be sure to check back here :)
DeleteAlison ~ 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.
DeleteGreat vegetarian food, nice,creamy, and has no meat
ReplyDeleteI 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! ❤️
ReplyDeleteI 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?
ReplyDeleteThank 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.
DeleteI 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!
I believe the clumping happens if you add the cheese to a liquid that is still too hot.
DeleteI 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.
ReplyDeleteis a very delious dish , i can i cook it on stove top or can i use aicrowave.
ReplyDeleteI wonder if I can freeze this meal
ReplyDeleteI would not freeze it.
Deleteso do you put milk and macaroni at the same time or you boil milk first?
ReplyDeleteYou would add pasta and milk to your saucepan, then bring to a simmer.
DeleteI didn't read all the posts, but was wondering if anybody tried using the pre shredded cheese anyway and how it turned out
ReplyDeleteDid you add red pepper or some other spice? Your picture looks yummy but the pasta appears to have red/brown bits in it. Or is that from the mustard?
ReplyDeleteThe bits are from the stone ground mustard.
DeleteGood recipe with the milk idea, however I used 2 cups of elbow macaroni and still needed that extra cup of mil and it came out just perfect.
ReplyDeleteJust eating it at the moment very nice simple to do.
ReplyDeleteI made this recipe but after 10 minutes the milk burned at the bottom of the pan. I was able to scape off the unborned part, which cooked during this time, but the results were far from creamy or special.
ReplyDeleteI just made this and now I see what you mean by the processed cheese. I just dumped a cup in and it got so sticky I had to add more and more milk just to make it eatable. I will make this again and shred my own cheddar cheese. We're going to eat it anyway.
ReplyDeleteWonder if you could use hemp milk or almond milk? :)
ReplyDeleteI love reading recipe comments, especially the fails, because it reinforces the notion that there are as many opinions as there are tastebuds. First, cheddar cheese comes in many varieties ... mild, medium, sharp, extra sharp, aged extra sharp, etc. ... each with its own unique taste. If you don’t like at least a sharp cheese than why would you even bother with macaroni and cheese and be surprised that using mild or medium would turn out anything but tasteless. Second, using a thin metal bottom saucepan insures certain disaster as the heat is not conducted evenly nor can it be easily controlled on gas stove tops. Third, the word “simmer” implies a very low bubble so as not to scald ..... burn ..... the milk. Fourth, whole grain pasta is much denser than regular semolina and requires a bit more liquid, a slightly longer cooking time and lends itself better to finishing in the oven. Fifth, there is technique, such as knowing when its necessary to bring eggs and butter to room temperature to be used for baking cakes and cookies but keeping the butter ice cold for pie crusts and pasteries and keeping cheese cold for easier shredding and creamier consistencies. And then there are always those things that are uniquely you like adding hot sauce or hot pepper flakes to everything to make it your own.
ReplyDeleteThe classic Mac & Cheese uses a Béchamel sauce .... flour roux base to which milk/broth is added till thick, then once off the burner, adding in the cheese .... while this Revolutionary variation incorporates the starch from the pasta as the binder and makes it a one pot wonder. There is a No Drain Pasta on the market designed to be used for one pan meals that might work beautifully with this recipe. I found a 12-oz (about 3 cups dry) box of elbows called Pronto by Barilla on Amazon Pantry and the instructions say to pour 3 cups of cold water into a 12-inch pan, cook for 10 minutes until most of the liquid is absorbed and then add your favorite sauce and continue cooking until heated through. I can see how it could successfully be used in this recipe and will be giving it a try soon.
Me either. But it makes it sound so (dare I say it??) yumly!!!
ReplyDeleteI love simplified recipes like this. We are mac and cheese lovers too, and we have tried a ton of varieties. I made a no boil baked version tonight, but will make this next time!
ReplyDeleteThis recipe is great. we have it all the time, the only difference is that I use Quinoa pasta instead of the traditional kind. It works exactly the same, but takes five minutes less to cook in the pan.
ReplyDeleteJust made this for Thanksgiving. A co-worker shared this recipe with me and I am SOLD! It's so cheesy and delicious. I was skeptical about cooking the pasta in milk, but everything comes along nicely. I used 1 cup sharp cheddar, and 1 cup cheddar habanero (for a little kick!). Delicious!
ReplyDelete