April 13, 2014

Revolutionary Mac & Cheese

I originally shared this recipe for Revolutionary Mac & Cheese way back in 2011. It was my 5th ever blog post. I wanted to share this again for two reasons... One, it really needed a better photo. Second, this recipe has become such a go to recipe in our life, it really needed to be shared again!

I love to cook!  I love to eat!  I was such a picky eater for so many years, I really don't know how my parents handled getting me to eat.  Then something happened years later, I started trying new things and found out how many good foods were out there that I had avoided unnecessarily.

With our love of food, I am continually trying to get away from processed foods and make what we are eating better for us.  Sometimes that is a challenge, but I am learning more and more, that it really is simple.  It's just a matter of having your pantry stocked with the right foods.  We love macaroni and cheese.  Who doesn't, right??  Either you make the box with the packet of powdered cheese and who knows what else... I am sure there is corn syrup in there too, but we will get into my hatred of corn syrup another day.  You can also make the box with the cheese you squeeze out of the packet. Probably better, but is it? I haven't read the ingredient label on that, and will probably just skip that.  Especially after this amazingly easy recipe I have found!  I can't believe how simple it is, and how good it is!!

My search for a macaroni and cheese recipe, led me to a blog named Macaroni and Cheesecake .  Seemed like a good place to start??  5 Ingredients, and 25 minutes for homemade goodness!  I had to try it! The first time making it, I tried the oven finish.  The second time, I skipped the oven finish and loved it even more. 

Revolutionary Mac & Cheese

2 cups dried pasta
2 cups milk (I use 2 %)
1 cup loosely packed shredded cheddar cheese
1 tsp salt
1 tsp dijon mustard or stone ground

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently.  Be sure milk does not boil.

Turn heat off, add cheese & salt.  Stir to combine.  Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. Add a tablespoon or more milk to your desired creaminess level.  Gently stir.

Oven Finish (Optional)
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.

Sharing this at:
Munching Mondays 
Treasure Box Tuesday 
Simple Supper Tuesday 
Weekend Potluck


  1. So glad you posted this again. My boys will love this! I plan to make this for tonight! :-) Thank You!

  2. I am so going to try this! Much better than the box stuff.

  3. Interesting recipe. I've never heard of cooking the macaroni in the milk.

  4. Sounds like a yummy way to prepare mac & cheese. Pinned. Would love for you to share it on The Yuck Stops Here! recipe link up.

  5. I haven't seen this before so thanks for re sharing! Looks creamy and delicious, yes please!!!!

  6. pasta cooked in milk! i've never done that! this looks supremely cheesy and so delicious, i'm converted already. :)

  7. Sounds amazing! Love that it's cooked on the stovetop too. Thanks a million for sharing at Weekend Potluck. Please be sure to come back again soon.

  8. GURL! I can't wait to make this!

  9. I adore mac and cheese <3Thank you for sharing at Simple Supper Tuesday <3 Nettie

  10. Has anyone tried this with whole wheat pasta? Will that still need an equal amount of milk, or more?