I hate doing dishes. I hate dirtying dishes. So when I find an opportunity to eliminate a step that would dirty another dish, I jump on it. And this is one of them – you can skip the process of boiling water and draining your pasta, and just do it all at once in one pan. And it’s delicious, creamy, and filling. I’d take this over Kraft any day.Print
- 2 cups dry pasta (mini shells, elbow, rotini – whatever you’d like)
- 3 cups 2% milk
- 1 cup cheddar cheese (white sharp, or just plain sharp)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon cayenne pepper
- Sliced and/or diced veggies (optional – add what you want!)
- In a small saucepan, add all your pasta and milk. Bring to a simmer, then reduce to low and cook for 20 to 25 minutes, stirring frequently. Make sure that milk doesn’t boil – it’ll be gross if it does.
- Add the cheddar cheese and mix. Now add the mustard, salt, pepper and cayenne pepper and stir to combine. If you want it to be creamier, just add a little more milk and stir. If you want to add any veggies, do so now and heat for a few minutes, stirring frequently.
- Turn off the heat, cover and let it stand for a few minutes. Then serve!
- Serving Size: 4
- Calories: 487
- Sugar: 10
- Sodium: 989
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 67
- Protein: 26
- Cholesterol: 44
Next time I’m going to try adding asparagus – I frickin’ love mac ‘n cheese with asparagus.