Revolutionary Macaroni and Cheese


Prepare to have your world rocked: this is the simplest macaroni and cheese recipe I’ve ever made and it is REALLY good!

Last year, I made a really easy mac and cheese that I was really happy with, but I think this recipe might top that one as my new favorite.

So why is it revolutionary?  You cook the pasta in milk, then stir in grated cheese, which means you skip the boiling and draining step.  I stirred in a can of tuna and baked it to make a tuna casserole, but you can also eat it just off the stove-top and it’s creamy and perfect.
My kitchen here is pretty bare-bones so I don’t even have a cheese grater.  I just chopped the cheese into small dice and it worked really well.

(adapted from White on Rice)

2 cups dried pasta (I used bowties)
2 cups 2% milk
1 cup loosely packed shredded cheddar cheese
1 tsp salt
1 tsp dijon mustard
1 can tuna (optional)

Combine the pasta and milk in a saucepan and bring to a simmer. Cook, stirring, with the heat low for about 20 minutes (until the pasta is soft). Make sure the milk doesn’t boil!
Stir in the mustard, salt, and cheese (if you’re going to bake it, reserve about 1/4 cup of the cheese for sprinkling over the top).
Cover and let stand for about 5 minutes, then stir well to serve.


If baking: put the pasta in an 8″ round pan and sprinkle with remaining cheese. (If you’re using tuna, stir that in before sprinkling with cheese).


Put in 375 degree oven and bake about 10-15 minutes, or until cheese on top is nicely melted.


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