This recipe was really easy to make. I liked it, but the boys weren't huge fans. I think they'd prefer the boxed kind. I liked that this was creamier/slightly thicker than mac & cheese from a box.
A tip from the blog was that this recipe is better eaten right away - that it's not as good reheated. I believe that because after a short while of sitting out the cheese started getting grainy.
And one tip from my experience making this recipe: After the pasta is done cooking add the salt before adding the cheese. Make sure it gets mixed throughout the pasta. I had one bite that was REALLY salty. I would guess it had 1/4 tsp of salt in the one bite. Gross. I think that it was because I added the cheese then salt and stirred it up, so the salt didn't get fully incorporated.
Here's the recipe:
Ingredients:
2 cups dried pasta
2 1/4 cups skim milk
1 cup loosely packed cheddar cheese (I used mild because that's what I had)
1 tsp salt
1/4 tsp dijon mustard (I skipped this)
1/4 tsp. cayenne pepper (optional) (I skipped this)
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.
Notes:
*This recipe is a bit tricky and depends greatly on the kind of cheese and noodles you use. I have found that the shells work better than the elbow macaroni as they don’t absorb as much of the milk. It also depends greatly on the heat of your stove.
*Hand shredding the cheese instead of using pre-shredded bagged cheese works better in this recipe as it melts easier and helps some with the graininess. Also, this recipe is best eaten right away and not as good when reheated.
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