July 1, 2012

Revolutionary Mac & Cheese

Next to grilled cheese sandwiches, it's safe to say macaroni and cheese is my second favorite cheesy obsession. I've seen this recipe all over my Pinterest feed for months, and I finally gave it a try tonight. It's a pretty innovative concept, because you cook the noodles right in the milk.

The best part: less cleanup!

I altered the recipe a little from the original, because I thought it would need a little more taste than just melted cheddar cheese, but you're free to add whatever other seasonings you think would make it taste better.

Revolutionary Mac & Cheese

- 2 cups of dry pasta
- 2 1/2 cups skim milk
- 1 cup loosely packed shredded sharp cheddar cheese
- 1/4 cup chopped vidalia onion (make sure they're chopped very finely)
- 1 T Lawry's Seasoning Salt
- 1/4 t nutmeg

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low-medium and cook for 15 minutes, until pasta is soft, stirring frequently to ensure milk does not boil. 
Turn heat off, add cheese, onions & salt & and stir to combine.  Stir in the nutmeg 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, place in a baking dish and bake at 375 degrees for approximately 10 minutes.
Makes enough for 3.

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