By Wednesday, the leftovers are gone, I’m exhausted, and I’m sick of everything in my fridge and cupboards.
After making some crock pot chicken and assessing the situation in the cupboards and freezer, I settled on some stovetop mac and cheese.
I had seen several recipes, watched a ‘my favorite things-cheese edition’ on the food network over the weekend and decided to give it a try. The nice thing: this meal can be on the table in less than 30 minutes if you’ve got the veggies and/or protein ready to go. Cooking the pasta in milk is a two way reward system. The pasta gets cooked and has a beautiful richness from the milk and the starch from the pasta infuses into the milk, making it an automatic thickener without having to make rue. See? Everybody wins!
Pre-cooked meats or frozen veggies are a great way to go. Or, you can omit them all together and just go for pure comfort….
Serves 3 or 4
About 25 minutes
- 1/2 lb. dry pasta (I used medium shells)
- 3-4 c. milk
- 1 c. shredded cheese of choice. I mixed sharp cheddar, mozz, and some parmesan for bite.
- extra milk or stock for thinning if you want it
Boil milk in saucepan and add pasta. Cooking time will be the same but keep an eye on it! The milk is prone to boil over due to the fats/proteins in it! I learned from experience 🙂 While pasta cooks, shred cheese and prep other add-in’s for your meal.
When pasta is done cooking el dente, add your cheese and seasonings of your choice. You’ll see the mixture start to get creamy and delicious looking. If this is what you want, enjoy! If you want to add other things, now is the time. Add your extras and stir them in. If you feel as though it got too thin w/ the extra ingredients, you can add more cheese and/or milk.