This is a recipe I found on Pinterest and it actually came out pretty good. I’m a Kraft mac n’ cheese snob but I scarfed this down. My first words when tasting it was “fuck yeah, that’s what I’m talking about”. Maybe I was saying that to the wine I was drinking? Hmmm.
You will probably need to add additional milk to the macaroni before serving. With the seasoning, it’s really all about your taste buds. You can add any seasoning you like. I also used rotini pasta since that seems to interest the little hummingbird more than regular elbow macaroni.
You can link up a recipe you have below. Please link up. If you don’t link up, I might cower in a corner, watch Terms Of Endearment, and eat a pint of Ben and Jerry’s while Shirley Maclaine goes out to the nurses station and yells “GIVE MY DAUGHTER THE SHOT!!”. Now I have to see that movie.
Oh yeah, here’s the recipe.
2 1/4 cups milk
2 cups dry macaroni (I used rotini)
1 cup shredded cheddar cheese
1 tsp dry mustard
1/4 tsp smoked paprika
1 Tbsp butter or margarine
salt and pepper to taste
Combine the macaroni and milk in a medium pot. Place a lid on top and bring to a boil over medium/high heat while occasionally stirring.
As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (12-15 minutes). Make sure to stir often to keep the pasta from sticking to the bottom of the pot. Remember to cover with the lid after each time to retain moisture.
Once the pasta is soft and has absorbed most of the milk, add butter. Season with dry mustard, smoked paprika, salt, and fresh cracked pepper.
Turn off the heat and stir in the shredded cheese. Serve immediately.