Macaroni and Cheese

I grew up with Kraft Macaroni and Cheese.  Ed grew up with cheese slices, milk and butter melted into elbow macaroni.  When we married, I discovered that Ed didn't like the Kraft version, so I made his mom's version.  After doing this a few times, I decided to change it up. 

My current mac and cheese recipe:  melt Velveeta, butter and cheese in the microwave in a large glass bowl, add a handful of Cheddar cheese and microwave until that is melted, stir, then fold in the cooked macaroni.  It's pretty yummy, but for some reason I've been looking for a different recipe lately.  I've found some on Pinterest (possibly the most addicting site ever) and have recently tried two of those.  I made the recipe below on Thanksgiving Day this year.

Creamy Macaroni and Cheese

2 cups large elbow macaroni, uncooked
2 cups milk (I would have used more)
1 tablespoon butter
1/2 teaspoon mustard powder
1 teaspoon salt
Dash nutmeg
Black pepper, to taste (optional)
1 cup grated cheese (any one or combination of Cheddar, Monterey Jack, Swiss, mozzarella, gouda, parmesan*, asiago*, or pecorino*) *Hard cheeses are best combined with a secondary softer, better melting cheese.  I used Monterey Jack, Gruyere, and Cheddar.  I prefer a sharper taste to my mac and cheese, so if I make this again, I will change up the cheeses.

1. Place raw macaroni in colander and quickly rinse under water; drain.
2. In medium saucepan, add milk, raw macaroni, salt, butter, mustard powder, and nutmeg.
3. Slowly bring the macaroni mixture to a simmer over medium heat, stirring the macaroni frequently as it comes to a simmer.  This will separate the macaroni and keep it from sticking together.  DO NOT LEAVE THE STOVE!!  The macaroni will come to a boil very quickly and leaving it unattended could leave a big mess on your stovetop.
4. Once the mixture comes to a simmer, immediately turn heat to LOW.  The macaroni will slowly cook in the milk.  Having the heat too high will evaporate the milk too quickly.
5. Continue to stir the mixture frequently so that the macaroni will cook evenly and absorb the milk evenly.  Stir the mixture frequently or a big clump of macaroni will form in the end.
6. Cook for about 15-20 minutes or until milk has been fully absorbed.  If macaroni is not fully cooked, add a little more milk (in small amounts) until macaroni is done.  This will take approximately 5 more minutes.  I preferred a little milk remaining in the pan...it helped blend the cheeses and macaroni more smoothly.
7. When milk has evaporated, stir in grated cheese or cheeses of your choice.  Stir until cheese and macaroni are well blended and cheese is mostly melted.
8. Turn off the heat.  Place a lid on top of the pan and cover for about 5 minutes.  This rest period will allow macaroni to plump up and absorb any excess milk.
9. Take a final taste and add additional salt, if needed.  Before serving, stir one final time until everything is well blended.  Adding a 1/4 teaspoon seasoning salt gives this dish a lot of flavor.

Serve immediately.

Print Macaroni and Cheese Recipe

Creamy Macaroni and Cheese (recipe and photo borrowed from Pinterest)

As far as recommending this mac and cheese, it wasn't my family's favorite, but with a little tweaking, I think it has the potential to be very good.  If you try it, I hope you enjoy it!

Happy Eating!
Collette :)