Recipe of the Week: Revolutionary Macaroni and Cheese

Revolutionary Macaroni and Cheese Recipe from Macaroni and Cheesecake

Um who doesn’t like macaroni and cheese? Of course we’re often looking for the best way to jazz up the classic recipe. The recipe below is noteworthy due to fact that the pasta is simmered in milk rather than boiled in water–hello! why have I never done this?

Ingredients:

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)

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.

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).

Did you try out the recipe? If it went well (or if it didn’t went well) let us know in the comments below!

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