I’ve been on a bit of a mac and cheese kick this year. I love trying different recipes and methods of preparing it. This recipe caught my eye because it was a “one pot” recipe. This also appealed to Chicken Legs since he is the dishwasher in the house.
This recipe was quick and easy. The mac and cheese turned out super yummy! It was creamy and cheesy. I really liked this method of making mac and cheese. I liked how the macaroni slowly cooked in the milk and that the cheese was added at the end. I can’t wait to experiment with some other seasonings. I think some Ranch seasoning would be nice in this next time.
- 2 cups large elbow macaroni, uncooked (about 1/2 lb)
- 2 1/2 cups low fat milk
- 1/2 teaspoon mustard powder
- 1 teaspoon salt, plus additional for final season later
- 1 Tbsp butter
- 1 tsp garlic powder
- 1 cup grated cheese of your choice
- black pepper to taste
Place raw elbow macaroni in colander and quickly rinse under water. Let drain. In medium sauce pan, add milk, raw elbow macaroni, salt, butter, mustard powder and garlic powder. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. Do not leave the mixture unattended! The milk mixture will come to a boil very quickly.
Once mixture comes to a simmer, immediately turn down heat to low. Stir frequently. Cook for about 15-20 minutes or until milk has been fully absorbed. If macaroni is not cooked fully, add a little more milk or water to mixture ( a few Tbsp at a time) until macaroni is fully cooked. This will take about another 5 minutes.
When milk has evaporated, stir in grated cheese of your choice. Stir the cheese evenly into the macaroni. Turn off heat. Place lid on top of pan and cover for about 5 minutes and then serve.