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.