I am still obsessing about this and refuse to come down. It is one pot. It does not require butter (but I toss in a little for taste). It yields the perfect hearty, baked mac and cheese texture I love so much more than the thin, liquid-y type of mac and cheese that makes me sad. All on the stove top! Basically, the pasta is cooked IN THE MILK. And, there is a surprise dash of mustard powder and nutmeg that is next level.
A (REVOLUTIONARY!) METHOD TO MAKE MAC & CHEESE
Serves 5 to 6
1 pound macaroni
3 cups water
2 cups milk
2 tablespoons butter
12 ounce cheddar, shredded
1/2 teaspoon mustard powder
A dash of nutmeg
Bring macaroni and water to simmer in a large skillet over medium heat. Stir occasionally. Once simmering, add milk and return to simmer. Once simmering again, move heat to low and cook for 10 minutes, stirring frequently. Add butter, cheddar, mustard powder, salt, and nutmeg to skillet.
Stir until cheese is melted. Top with bacon (optional).
- 1 pound macaroni
- 3 cups water
- 2 cups milk
- 2 tablespoons butter
- 12 ounce cheddar, shredded
- ½ teaspoon mustard powder
- A dash of nutmeg
- Bring macaroni and water to simmer in a large skillet over medium heat. Stir occasionally.
- Once simmering, add milk and return to simmer.
- Once simmering again, move heat to low and cook for 10 minutes, stirring frequently.
- Add butter, cheddar, mustard powder, salt, and nutmeg to skillet. Stir until cheese is melted. Top with bacon (optional).
Adapted from White on Rice Couple.
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