Revolutionary Mac & Cheese

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).

5. 5

   Note:

6. 6

   *This recipe is a bit tricky and depends greatly on the kind of cheese and noodles you use. I have found that the shells work better than the elbow macaroni as they don't absorb as much of the milk. It also depends greatly on the heat of your stove.

* Per serving · 4 servings · Values may vary.

No additional tips available.