My kids and I love this macaroni. It is so easy and cheesy!
Macaroni and Cheesecake
2 cups dried pasta
2 1/2 cups milk
1-2 cups loosely packed cheddar cheese, shredded by hand or any other cheese you have on hand
1 tbl. butter (optional)
1 tsp salt
1/4 tsp dijon mustard, or 1/2 tsp. mustard powder
can omit and substitute nutmeg instead (for either, start with a little and add more to taste)
1/4 tsp. cayenne pepper (optional)
In a small saucepan, add pasta and milk. Stir in the salt, mustard or nutmeg, cayenne. Bring to boil, then reduce heat to low and simmer for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese, & more milk if you want it creamier and saucier; and stir to combine. Cover and let stand for a couple of minutes, then stir again and serve.
Notes from the macaroni and cheesecake blog author:
*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.
*Hand shredding the cheese instead of using pre-shredded bagged cheese works better in this recipe as it melts easier and helps some with the graininess. Also, this recipe is best eaten right away and not as good when reheated.
*Several commenters below have loved adding broccoli, diced tomatoes or jalapeno to give the mac & cheese a little more zing and amped up flavor. Also to help with the creaminess several have added in a bit of cream cheese or yogurt.