and cheese. honestly, i’m not a fan of the kraft version. call me crazy but i really don’t like cheese when it’s in powder form. this includes doritos, white cheddar popcorn, and those sour cream and cheddar potato chips. all gross.
this from scratch version of easy mac though is quite delicious. i used the revolutionary mac and cheese recipe from macaroni and cheesecake that i included in this pasta post. it was really easy and i think you could jazz it up in so many ways. i’m thinking chicken and broccoli, spinach and garbanzo beans, chorizo and peppers, or ground beef and mushrooms. and then switching up the cheese and spices for each variation…endless possibilities.
but for now were sticking to the classic with a little kick of cayenne and mustard.
serves 4 as side dish-i got two meals and a side out of mine
2 c. dried pasta (i used whole wheat rotini but penne, shells or any similar pasta will do)
2 c. milk (mine was 2%)
1/2 c. water
1 c. shredded cheese (i used pre-shedded marbled cheddar)
1/4 t. cayenne pepper
1/2 t. ground mustard (as in the spice, not the condiment)
salt and pepper to tast
-in small saucepan combine pasta, milk and water. bring to simmer then reduce to medium-low heat and cook for about 15 minutes, stirring frequently, until pasta is tender and milk has reduced (you can control the consistency by letting more or less of the milk reduce. mine was pretty thick, there was less than 1/2 c. liquid left)
-turn off heat and stir in cheese and seasonings
seriously, that’s all you have to do.