Thursday, September 6, 2012
The creamiest Mac&Cheese I've ever had
I've seen this recipe kicking around Pinterest for a while and I've been wanting to try it, but whenever I get myself ready to make Mac & cheese I either forget to look for it or it doesn't even cross my mind. But... I've had Mac&Cheese on my mind for days and last night I made up my shopping list with cheese right up at the top. I've been actively browsing pinterest all week looking for new recipes and ways to cut my grocery budget a bit and I've come across this recipe and variations of it at least a dozen times each day.
It's super simple, like slap yourself in the forehead and wonder why you'd never thought of this.
I found the basic recipe a little boring.. but, I didn't eat all day and I was starving when I got home so I didn't even bother putting the Mac&Cheese in the oven to bread and bake like I usually do. (I had a choice between putting gas in the old Jeep or using the money to buy myself lunch this week.. guess which one won?)
The next time I make this I'm going to make a few tweaks, but here is the basic recipe. This does not make enough for a big family meal, but can easily be doubled or tripled. It was enough for the kid and I for dinner though :)
Super Creamy Mac&Cheese
2 1/2 cups milk
2 cups small or medium pasta shells
1 cup shredded cheese
1/4 tsp Dijon mustard or 1/4 tsp nutmeg (I actually used both, I always do)
1/4 tsp cayenne pepper (I omitted this because I'm allergic)
The original directions called for cooking the pasta in the milk until simmering and then boiling it for an additional 25 minutes. That is WAY too much cooking time for pasta in my book.
I brought the pasta and milk to a slight boil and then covered it and cooked the pasta according to package directions (about 10 minutes) After the time was up I left it covered for about an additional 5 minutes then I stirred in the cheese, waited for it to cool a bit and then dug in.
*I'll make this again soon with revisions because like this, it's slightly boring and not as cheesy as I'd like.
Posted by ashley G at 9:01 PM