I saw a new way to make mac and cheese on pinterest.
The difference is: You cook the noodles in the milk instead of water.
I know, right? CRAZY. But it was really good.
It was super creamy, but did not use any butter or cream. There was only skim milk and cheddar cheese.
Now, I haven’t done the calorie math on this, but it’s got to be healthier than regular mac and cheese. (Especially when paired with frozen broccoli, as above. Bravo to me! Ha ha.)
The only drawback was that it required more standing and stirring than I usually prefer. (I’m lazy like that.) In my experience, it took longer than the 25 minutes on low for the milk to thicken; I think it was more like 35 minutes.
Still, this was some good pasta.
- 2 cups dried pasta
- 2 1/2 cups skim milk
- 1 cup loosely packed cheddar cheese, shredded by hand
- 1 tsp salt
- 1/4 tsp dijon mustard, can omit and substitute nutmeg instead
- 1/4 tsp. cayenne pepper (optional)
In a small saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese & salt & and stir to combine. Stir in the mustard or nutmeg & cayenne a little at a time, to taste. Cover and let stand for a couple of 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.