Revolutionary Mac & cheese... making this for dinner now.
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.
2 cups dried pasta
2 cups 2% or skim milk
1 cup loosely packed shredded cheddar cheese
1 tsp salt
1 tsp dijon mustard
In a small saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 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 a little at a time to taste. Cover and let stand for about 5 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).
*Also several commenters below have loved adding broccoli, diced tomatoes or jalapeno to give the mac & cheese a little more zing and amped up flavor. Also to help with the creaminess several have added in a bit of cream cheese or yogurt.