Sunday, November 1, 2009

The Secret... making the creamiest macaroni & cheese:

(drum roll, please...)


Not kidding. Super easy, too.

3 cups milk
2 1/2 cups noodles (any kind)
1/2 tsp salt
1 cup cheese (any kind)
Mustard powder (optional-just use a couple of shakes. The Pioneer Woman used this in her mac & cheese recipe and it's surprisingly good, so we added some in ours tonight.)

Put the milk, noodles, and salt into a medium-sized sauce pan and cook on medium-high for about ten minutes--stirring pretty much constantly so the milk doesn't burn. Different noodles will cook at different times, so just watch/taste it until you know they're finished. Near the end when the milk is getting thick, add in the mustard powder. Take off heat, add in cheese, and stir until it's all melted and gooey. :) YUM!

A couple of notes...

-You don't need to let the milk come to a boil before you add in the noodles like you would if you were using water. Just put it all in the pot cold and stick it on the burner.
-We used regular old shredded mozzarella, but we're definitely using something different next time. That was all we had in the fridge. Next time, we'll use something sharper, with more flavor. Maybe a sharp cheddar or something. Experiment with what you have/like. You really can't go wrong--this is so easy.
-This may even be easier than the boxed stuff. *gasp* It definitely tastes better!!!

Can't leave you without a picture. I'm only 4 away from being finished with my second box. :) LOVE these things!

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