Miracle Mac n' Cheese

Total Recipe cost: $2.72

Servings Per Recipe: 4 (one cup each)

Cost per serving: $0.68

Prep time: 5 min. Cook time: 20 min. Total: 25 min.

INGREDIENTS COST 2.25 cups milk $0.70 2 cups (1/2 lb.) dry macaroni $0.65 1 cup shredded cheddar cheese $1.25 3/4 tsp salt $0.04 1 tsp dijon mustard (optional) $0.04 1/4 tsp smoked paprika (optional) $0.02 10-15 cranks fresh cracked pepper (optional) $0.02 TOTAL $2.72

Step By Step Photos

It's a miracle. Macaroni and cheese that is smooth, creamy, and gooey, is made in one pot, requires only a few ingredients, and is every bit as easy as the blue box. I'm serious. Seriously serious.I've seen versions of this recipe around the internet for a while and I really don't know what took me so long to try it out, but thank god I finally did. This is going to be a new staple in my house and if you're a fan of mac n' cheese then you MUST try this today.Why does it work? Well, if you're familiar with regular macaroni and cheese recipes, then you know you have to go through the whole bechamel sauce process, which can be tedious and absolutely terrifying to new cooks. The roux in the bechamel sauce is what helps the cheese melt into the sauce rather than sticking together in one big, melted clump. It's those tiny flour particles that keep everything uniform and smooth. Wellll, this recipe has a short cut version of that. By simmering the pasta in the milk, all of those little starch particles that usually make your pasta water cloudy are in the milk acting just like the flour in the bechamel sauce!! It's a one step process! BINGO!Anyway, when I came across this recipe on pinterest and saw the process for the 100th time, I finally decided to give it a try. ...and I hope I've convinced you to do the same today.I used sharp cheddar and I've found that cheddar melts in better than other cheeses. I seasoned with salt, pepper, smoked paprika, and a bit of dijon, but you can use your own blend. Onion or garlic powder would make a nice, subtle mac n' cheese and a dash of hot sauce will add a zing. Use your taste buds to make it your own!Combine the dry macaroni and 2 cups of milk in a medium pot. Place a lid on top and bring it up to a boil over medium/high heat while occasionally stirring.As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (about 10-15 minutes). Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. Promptly replace the lid each time to help hold in the moisture.Once the pasta is soft and has absorbed most of the milk, season with salt, pepper, paprika, and dijon, or the spices of your choice. If the mixture begins to look dry, add the remaining 1/4 cup of milk.Turn the heat off and stir in the shredded cheese. Serve immediately.

Labels: easy, pasta, quick, sidedish, vegetarian