Since we have been trapped in the TLF for the past month (as of yesterday… UGH!) we have not been able to eat the way we normally do and are really starting to crave some of the recipes that we ate all the time back in Mountain Home. So with that thought pattern, I thought I might share one of my favorite recipes with you, its called Revolutionary Mac and Cheese. You will see why in a second 😉
2 cups dried pasta
2 1/2 cups milk
1 cup loosely packed cheddar cheese, shredded by hand
1 tsp salt
1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste)
1/4 tsp. cayenne pepper (optional)
handful of Jalapenos (optional)
In a small saucepan, add pasta and milk. (this is the revolutionary part… Makes it super creamy!) Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese & salt & and stir to combine. Stir in the mustard and/or cayenne a little at a time, to taste. Cover and let stand for a couple of minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.
If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.
As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).
I then also like to add jalapenos right before I bake the dish. It turns out to be a spicy, ooey, gooey cheesy mess. Mmmmm…. I need my stove now. I REALLY want this.