Monday Night Mac and Cheese
Five seconds is all that it takes to pour in the cream with this no fuss one-pot pasta dish that doesn’t even require draining. It’s so fast and easy, you can prepare any day magic any time. The cream, milk and Canadian cheese make a fabulous sauce - your kids’ll love Mondays!
- Course Main Dishes
- Prep. Time 5 - 10 mins
- Cooking Time 15 - 20 mins
- Yields 4 to 6 servings
Preparation
What You Need
Instructions
In a large pot, heat water and cream over medium heat until steaming. Stir in macaroni and 1/4 tsp (1 mL) salt. Cover, reduce heat to medium-low and simmer for about 8 min, stirring often, or until macaroni is almost tender.
Whisk flour, mustard and pepper into milk; stir into pot. Increase heat to medium; cook, stirring, for 3 to 5 min or until sauce is thickened.
Remove from heat; stir in cheese until melted.
Season to taste with salt.
Tips
Add extra nutrition by using whole wheat macaroni, adding shredded vegetables with the milk and/or drained canned tuna or chopped fresh tomatoes after stirring in the cheese.
View the comments for this recipe and share one of your own!-
Caitlin
January 1st, 2011
Loved this recipe...i was a little hesitant after reading the tips about the liquid to pasta ratio but still followed the recipe and it turned out perfect! The water and cream is what makes the pasta tender and then the other cup and a half of milk with the flour just makes it creamy for the cheese. My kids will never eat kraft dinner with and easy and delicious mac n cheese recipe like this!
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Katherine
October 19th, 2010
Funny, you should say that rachel! I havent tried this recipe out, however, i would agree with you when saying that this is confusing. The ratio of pasta to liquid is not equal and boiling for 8 minutes with a lid on will NOT absorb all of the water. If this does occur, then the pasta will most likely be very mushy, which is not what you want for a man-n-cheese. I would agree that draining this is about the only way to remove this excess water. As well, when adding the milk i would add it gradually until you think there is enough, i think that that much milk will make it a little to liquidy as well. Although the flour will thicken you do not want a gloopy mess! So when making this i would just pay close attention and use your own descretion when adding the liquids and removing liquids. If you think that it is too, much then there porbably is too much!
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Rachel
August 23rd, 2010
This recipe is very confusing. I think the measurements are off. There was waaaay too much liquid. I'm not exaggerating, there was actually so much liquid, it didn't seem right. It was pretty much soup with what seemed like "some" noodles in it. I had to drain some of the liquid in the end and there was STILL too much I thought. Did anyboy else find the same thing or does anybody have any tips?
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Joanne
February 25th, 2010
Add finely chopped carmelized onion or substitute some of the grated cheese with a tub of Imperial cheese and some cream cheese! Yum!
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