Goodbye boxed mac ‘n cheese…hello homemade mac ‘n cheese! This is the easiest recipe and it is incredible!
This macaroni and cheese is creamy, tasty, and full of flavor. It is truly a work of art. The two main reasons why this is so fabulous is because 1. you cook the elbow macaroni in the milk so it becomes super creamy and 2. the seasonings add so much extra kick!
Please, please make this mac ‘n cheese! You will not be disappointed!
16 oz whole wheat, whole grain Hodgson Mill elbow macaroni
4 1/4 cups skim milk
2 cups shredded cheese
1 tsp dry mustard powder
1/4 tsp cayenne pepper
1/2 tsp seasoned salt
1/4 tsp paprika
1/2 tsp ground black pepper
red pepper flakes, to garnish
1. Add the milk and the elbow macaroni to a pot on medium heat until it comes to a boil. Stir occasionally.
2. Once boiling, bring the heat down to a simmer for about 10-15 minutes or until the milk is almost completely absorbed into the noodles. Keep stirring every couple of minutes so your milk doesn’t burn.
3. Turn off the heat and add your cheese and seasonings. Mix well until everything is melted and smooth.
4. Scoop into a bowl, garnish with some red pepper flakes, and promise yourself you’ll leave some for leftovers.