I discovered this one pot, homemade macaroni and cheese that I added some stuff to. What makes it noteworthy? The aforementioned one pot, the lack of needing to make a roux, that is has the thicker, desirable consistency of oven baked macaroni while being made on the stovetop in much less time, and finally, it does not even require butter, but I do toss some in for taste.
It yields the hearty, baked mac texture I love it so much more than the thin, liquid-y type of mac and cheese.
In short, the pasta is cooked in the milk! And, there is a surprise addition of mustard powder and nutmeg to elevate it.
A HUMBLY REVOLUTIONARY WAY TO MAKE MACARONI & CHEESE
Serves eight souls
1 pound pasta
3 cups water
2 cups milk
3 tablespoons butter (optional)
12 ounces cheddar, grated
1 teaspoon salt
1 teaspoon mustard powder
1/2 teaspoon nutmeg
3/4 cup green peas (optional)
1/2 red onion, minced (optional)
1/4 cup parsley, chopped (optional)
Black pepper (optional)
Parmesan, grated (optional)
Bring pasta and water to simmer in a 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. Stop here if you’re that kind of person. Top with green peas, red onion, parsley, black pepper, and parmesan if you’re that kind of person.
- 1 pound pasta
- 3 cups water
- 2 cups milk
- 3 tablespoons butter (optional)
- 12 ounces cheddar, grated
- 1 teaspoon salt
- 1 teaspoon mustard powder
- ½ teaspoon nutmeg
- ¾ cup green peas (optional)
- ½ red onion, minced (optional)
- ¼ cup parsley, chopped (optional)
- Black pepper (optional)
- Parmesan, grated (optional)
- Bring pasta and water to simmer in a 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. Stop here if you're that kind of person. Top with green peas, red onion, parsley, black pepper, and parmesan if you're that kind of person.
Adapted from Todd and Diane.
I discovered this one pot, homemade macaroni and cheese that I added some stuff to. What makes it noteworthy? The aforementioned one pot, the lack of needing to make a roux, that is has the thicker, desirable consistency of oven baked macaroni while being made on the stovetop in much less time,
If it’s helpful, I put all these as amazon links, so you can source them easily there! If from this list you know of one I’ve missed that sounds like I’d like please tell me!
