Tuesday, March 26, 2013

Revolutionary Mac and Cheese

From: Macaroni and Cheesecake

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)

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.
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.

As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).

Meh. I made this for a family dinner one night, and my entire family agreed there was nothing really revolutionary about this macaroni and cheese. Was it good? Sure. Was it as good as my grandmother's famous recipe? No. Was it a couple of minutes faster than cooking the macaroni in water? Yes. If you're not used to making homemade macaroni and cheese, this will be a great recipe for you. But if you already make your own, this probably won't be anything different than you're used to.

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