This recipe is simply amazing. My fiance and I were famous for buying the kraft macaroni and cheese quite frequently because it was cheap and easy (emphasis on the cheap). After trying this recipe, I don’t think I can ever go back to the “fake” mac and cheese. I love having complete control over what goes into my food. Now that I have been experimenting more with adding veggies to my foods, I may try that once I make this again. Possibly add in spinach or broccoli. Personally, I sort of like my mac and cheese plain. I don’t have the ingredients to make it right now but I’m too impatient to save this recipe. I wanted to share it with you all so you can make this amazing comfort food yourself. So without further ado:
(recipe not mine, found on pinterest)
- 2 cups large whole grain elbow Macaroni, uncooked (about 1/2 lb)
- 2 cups low fat Milk (about 16 oz) , or more if needed
- **if more milk is needed, additional 1/4 cup milk at a time for final cooking. **Macaroni pasta varies so much! have additional milk on hand, or be ready to increase the heat if your macaroni doesn’t absorb fast enough.
- 1 tablespoon Butter, for flavor ( I tried this recipe once without the butter and I didn’t notice any difference with the recipe. More heart healthy!)
- 1/2 teaspoon Mustard powder (I have tried this with a curry mustard and it comes out great. be bold and experiment! it’s your recipe now, do what feels right)
- sprinkle paprika
- 1 teaspoon Salt, plus additional for final season later
- generous dash of Nutmeg (this is optional. if you don’t like nutmeg, it’s not a big deal if you leave it out)
- 1 cup Grated Cheese, any one or combination of ( jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese. Cheese varies in flavor and salt level too! (I tried this with a mix of cheeses, my favorite combo was using mozzarella and a smoked cheese. the smoky flavor gave the macaroni and cheese an out of this world flavor and the mozzarella made it nice and gooey and cheesy).
- additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional)
- black pepper to taste (optional)
1. Place raw elbow macaroni in colander and quickly rinse under water. Let drain.
2. In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.
3. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. DO NOT LEAVE THE STOVE! The milk mixture will come to a boil very quickly and leaving it unattended will leave a big mess on your stove stop.
4. Once mixture comes to a simmer, immediately turn down heat to LOW. Macaroni will slowly cook in the milk. Having your heat too high will evaporate the milk too quickly!
5. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly. If you don’t stir your mixture frequently, you will get a big clump of macaroni in the end! Stir, stir stir!
6. Cook for about 15-20 minutes or until milk has been fully absorbed.
**If macaroni is not cooked fully, add a little more milk or water to mixture ( in small amounts) until macaroni is fully cooked. This will take about another 5 minutes.
7. When milk has evaporated, stir in grated cheese of your choice. Stir the cheese evenly into the macaroni.
8. Turn off heat. Place lid on top of pan and cover for about 5 minutes. This rest period will allow macaroni to plump up and absorb any excess milk.
9. Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together.
- Mini Macaroni and Cheese (muffintinmommy.wordpress.com)
- “Almost as good as the box” Homemade Mac and Cheese (ctworkingmoms.com)
- Baked Macaroni and Cheese Recipe (todaysmama.com)