Sunday, January 29, 2012

Revolutionary Mac & Cheese

LeGreg and I made our way down to lovely Fresno this weekend to hang out with some friends. His friend lives in a pretty nice little area in Clovis, just outside of Fresno, and we ended up having a pretty great weekend.

The weekend was topped off with a collabo dinner of cucumber avo salad, this mac and cheese (from the Macaroni and Cheesecake blog), and bbq chicken.

Fantasticness ensued.

2 cups dried pasta
2 cups 2% or skim milk
1 cup loosely packed shredded cheddar cheese (
we  used extra sharp)
1 tsp salt
1 tsp dijon mustard
In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently (I stirred constantly. Milk on the stove is a fickle character) and ensuring milk does not boil.
Turn heat off, add cheese & salt & and stir to combine.  Stir in the mustard a little at a time to taste. Cover and let stand for about 5 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 at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted. (We did this, but added some breadcrumbs on top, too)
As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).
This was SO easy and SO creamy and delicious. I mean, seriously? Does a mac and cheese ingredient list GET any easier? Methinks no. There was exactly zero left when we were done with it, so I cant quite yet testify to how it holds up for leftovers. I'm not sure that I ever will...

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