- 4
- Average
- Average budget
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)
Preparation
Step 1
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.
Step 2
September 1, 2011 • 500 Comments
Revolutionary Mac & Cheese
I found this recipe long ago and can’t believe I’m just now making it. The neat thing about this recipe, is you simmer the noodles in the milk instead of using water then adding it at the end. It’s cheesy and the mustard gives it a nice depth of flavor. It still doesn’t top the blue box for me (I know, I know but I just can’t help that I love it so much) but it is a great homemade alternative. I also made it a bit lighter by using skim milk, reduced fat cheese, and whole wheat pasta. Feel free to go that route or use full fat ingredients for a super indulgent and decadent meal or side dish. This can also be baked as well which I opted not to do but I think would be really delicious. As a side dish this makes about enough for 4 people with no leftovers, so I would double it if you are having company over. *Since some of you have had a few issues with this recipe, I have added in some notes and edited the recipe below slightly on 6.13.12*
Revolutionary Mac & Cheese
Source: Cate’s World Kitchen adapted from White on Rice
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)
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.
Step 3
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.