Mac and Cheese is all the rage now. There is a really good place in Faneuil Hall that is called Mmmac and Cheese. The owner has created a creamy mac and cheese that is great on its own but is a good base for some great add ins like tomatoes, pesto, shrimp, ham, chicken, etc.
Well, I have tried several mac and cheese recipes, some good some bad. So far I have liked Suzanne Pirret’s from her book The Pleasure is All Mine. And now I have found another… It’s from White On Rice Couple. They have a fantastic blog that features their garden, cooking, and travels.
Creamy Stove Top Mac and Cheese
From White On Rice CoupleServes 4 1/2 pound of pasta- elbow or fusilli (I used fusilli) 2 cups of low fat milk (skim also works), you may need an additional 1/4 cup or so more for final cooking 1 tablespoon butter (optional) *I suggest truffle butter* 1/2 teaspoon mustard powder 1 teaspoon salt, plus additional to season to taste dash of nutmeg 1 cup of grated cheese, you may combine cheese from cheddar, swiss, gouda, parmesan, asiago, jack, blue, etc. Just make sure to balance a hard cheese with a easy melting soft cheese pepper to taste (black or white- depends on cheese and preference) optional additions/toppings: tomatoes, Bacon, ham, chopped parsley, peas, steamed broccoli, breadcrumbs
_____________________Quickly rinse the raw pasta in a colander, let drain
In a medium sized pot combine the milk, raw pasta, salt, butter, mustard powder, and nutmeg.
Using medium heat, slowly bring the milk to a simmer. You must stir the pasta frequently as it comes to a simmer- this prevents pasta from sticking to the bottom and together, and keeps the milk from burning on the bottom. Don’t leave the stove!
Once the milk is simmering, turn down the heat to LOW. The pasta will cook slowly in the milk (Don’t, be inpatient! If you have the heat on too high it will make the milk evaporate too quickly!)
Keep stirring frequently!
Cook for about 15-20 minutes, or until pasta is done and milk has been absorbed. If pasta is not done then add more milk/water un small amounts until pasta is cooked.
When pasta is ready stir in the shredded cheese.
Remove from heat and cover. Let it rest for 5 minutes- this allows the pasta to plump a bit and soak in excess milk.
Salt and Pepper to taste and Enjoy!!
*By the way, I threw some extra milk on top since we were not going to eat it right away. It would not normally be as milky as it was in the top picture*