One-Pot Mac* and Cheese

One Pot Noodle Malfunction and Cheese

Okay, listen, it’s not as easy as the box. You have to measure things and maybe grate cheese and there’s more stirring and you can actually mess it up because you’re running with smaller margins. That said, this stuff is really good, and the amount of extra effort isn’t that huge. It’s also at least somewhat forgiving, considering I had no elbow noodles at all; I ended up putting together a small piece of a bag of egg noodles and some orechiette and it came out just fine. And it was tasty, and super cheesy, and not neon orange; for me, neon orange needs to be a sometimes food, because my stomach gets a sad otherwise. Anyway! On to the food!

One Pot Macaroni and Cheese, adapted a little from Budget Bytes

2 1/4 c. milk, divided
1/2 lb. elbow macaroni*
3/4 tsp. salt
1 c. shredded melting cheese (I used cheddar, I love cheddar)
1/2-1 tsp. dry mustard
1/4 tsp. smoked paprika
pepper to taste

Put 2 cups of milk and the pasta in a pot, stir, and add salt. Bring to a boil with the lid on over high heat; once it’s boiling, drop the heat to low and simmer until the pasta’s tender, stirring all the while to keep the noodles from sticking to one another or the bottom of the pot. Keep the lid on when you’re not stirring so not too much liquid evaporates, and if your pot starts looking dry add your reserved milk, a little at a time. Once the pasta is tender to your liking and the milk is thickened, stir in the mustard, paprika and pepper and turn off the heat. Add the cheese and stir vigorously until melted. Serve immediately, because it does tend to get gummy. Tasty, though!

*Or whatever, as pictured!


~ by iliadawry on 2 July 2012.

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