Everybody loves Mac and Cheese. I have kids, so of course this is a main staple type meal for us around here. I’m not a fan of that very well known Blue Box version of Mac. It’s salty. The cheese is powdered. It’s full of cheap, low grade ingredients so the very large brand name can maximize it’s profit margin. All in all, I avoid keeping it on hand.
Now, there are two types of homemade Mac and Cheese – you have your creamy, ooey gooey oven baked type mac, and you have your milkier noodles in a light cheese type sauce (sort of like the Blue Box) type mac and cheese. I myself am a HUGE fan of the ooey gooey…but my kids of course have to be difficult and prefer the milky This is my recipe for a Milky Mac that you can feel better about serving up instead of using the Blue Box stuff! It’s fresher, has alot more Real Foods in it, and is a ton lower in sodium and all that unnecessary garbage that simply doesn’t need to be in our food!
Milky Mac and Cheese
2 cups dry pasta
2.5 cups milk (any kind – we use 2% around here)
1 cup FRESHLY GRATED cheese. I like to use a combo of Cheddar and Monterrey Jack, but whatever you like best will work fine)
1/4 tsp mustard powder
1 tsp salt
1. In a small sauce pan, add posta and milk. Bring to a simmer then reduce heat to low and cook for 20-25 minutes until pasta is soft and most of the milk is absorbed. Stir frequently and make sure the milk doesn’t boil during the simmer.
2. Turn off the heat and add cheese and salt and stir to combine. When the cheese is fully melted, add in the mustard powder. Cover the pot and let it stand for a few minutes – if it’s not creamy enough, feel free to add a little more milk.
If you’re wondering why I stressed the FRESHLY GRATED cheese for this particular recipe, see my post on why it’s important to grate your own cheese when possible!!