Tuesday, July 22, 2014

Revolutionary Macaroni & Cheese {Stovetop or Oven)

I love the idea of a 'quicker' macaroni & cheese dish and was thrilled to find this one linked up at our Weekend Potluck party some time ago, from 

It's so creamy, easy & delicious - do try it soon. 


2 c. dried pasta 
(I think bigger is better..for a 'firmer' end result)
2 c. (1% or 2%) milk 
1 c. shredded cheddar cheese, loosely packed
(I used half monterey jack, half cheddar)
1/2 tsp. salt (or more to taste)
1 tsp. dijon mustard

In medium saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently, making sure milk does not come to a boil.

Turn heat off; add cheese & salt. Stir to combine.  Add mustard, a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. Add a tablespoon or more milk to your desired creaminess level.  Gently stir.

If you want to finish this off in the oven, place in a greased baking dish and top off with a generous amount of cheese. Bake 10 minutes at 375 or until cheese melts. 

You might also like this recipe for
Make Ahead M-M-Mac n Cheese
(can be frozen for later)

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