Easy, one-pot, mac and cheesy!

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I’ve made a lot of macaroni and cheese in my day.  One might call me an expert in all things  mac and cheese.  In spite of that, I’m not ashamed to say that usually, the good ol’ Kraft Macaroni and Cheese tastes a heck of  a lot better than the fancy-shmancy stuff.  There’s something to be said for the mac made in a single pot, that is irresistibly cheesy and saucy.  You know what I’m saying?  Well after much research, and a few too many calories invested, I bring you a mac that will change your mind about that little blue box.  It’s ALMOST as simple, and perfectly cheesey and saucy, and dare I say, BETTER than any other mac I’ve made at home.  It’s super simple, so the next time you’re on your way home from a really bad day of work, I need you to promise me that you’ll make this.  Promise?  Pinky swear?  Good.

Easy, Peasy Mac and Cheesy

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Ingredients:

2 C. Macaroni (Dry)
2 3/4 C. Milk
1/2 C. Butter
1/2 t. Salt
1/4 t. White Pepper (optional)
1.5 C. Grated Cheese

Instructions:

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Start by adding  your milk to the pot.

 

 

 

 

 

Then, add your noodles.  Yup, before the milk is warmed.

 

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Add the salt and pepper and then bring your milk and noodles to a simmer.  You really have to watch this carefully so that it doesn’t come to a full boil.  Stir often!

*Make sure the milk is only simmering – not boiling!  It should take 20 or more minutes for the noodles to get soft – be patient!

 

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This, my loves, is what should be happening on your stove at this point.

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If you have mad multi-tasking skills, now would be a good time to grate that cheese.

 

 

 

Now, when your noodles have become al dente, it’s time to turn off the burner, and get excited!

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Okay… I know what you’re thinking. You don’t have to add all of this butter, but trust me when I say it’s worth the extra hour at the gym tomorrow.

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And then that glorious cheese…

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Stir until you’ve achieved this creamy, heavenly, happiness…

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Too easy. Too perfect.

 

 

 

Mangia!

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4 Responses to Easy, one-pot, mac and cheesy!

  1. E-Town December 9, 2013 at 8:43 PM #

    I want this in my mouth right now!!! Yummmmmmm. Love the new look of your blog. Keep it coming!!

    xoxo

  2. Audrey December 15, 2013 at 3:35 PM #

    About how long do you cook the noodles in the milk before adding the butter?

    • Elise Marie December 16, 2013 at 4:33 PM #

      Hi Audrey,

      I’d cook the noodles for about 15 minutes since you’ll be simmering the entire time, and you start with cold milk. If you have very little milk left and the noodles are still hard, add more milk. You want the noodles to be soft, and for there to still be warm milk in your pot before you add the butter!

      XO,
      Elise

  3. Eilzabeth January 24, 2014 at 8:09 AM #

    Elise!! I am making this tomorrow night (woo woo!). How many times should I multiply the recipe to serve 6? This will be our main dish.

    xoxo,
    E-town

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