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It is a lazy Sunday. Molly and I have been watching Food Network all day. I think she has a little crush on Bobby Flay.
What better way to spend a Sunday than testing some mac & cheese recipes? I probably received the link to this Pinterest pin from at least 7 different people at work recently. And yes, a microwaveable mac & cheese recipe with real cheese and milk is right up my alley. So of course, I had to try it.
I even went all out with TWO kinds of cheese! I tried sharp cheddar and sharp white cheddar.
The obvious fears were the noodles cooking not fully and the cheese melting unevenly and becoming one big glob. The cheese melting was surprisingly easy. The noodles, however, were not.
I ended up microwaving mine for 8 minutes and I still didn’t like the consistency. After adding extra water while cooking, cleaning my microwave after each boil-over and the 8 minute cook time, I decided that I will be forever boiling my pasta the old fashioned way on the stove and that I will never complain about it again.
This isn’t to say this recipe is a total dud. My microwave could be to blame in this situation and as far as taste goes, this little mac and cheese recipe gets an A+ from me. There is NOTHING better than a bowl of noodles slathered in sharp, freshly grated cheddar cheese and real milk .
Ingredients:
1/3 cup pasta
1/2 cup water
1/4 cup milk
1/2 cup shredded cheese
Read the original recipe from The Family Kitchen.
I would definitely recommend boiling the pasta and draining as you would normally. Then, add your grated cheese and milk to the pan and mix really thoroughly, really fast. You want to make sure you end up with a sauce, rather than milky noodles with some chunks of cheese. Granted, it’s not my favorite mac & cheese recipe, but it sure stomps Easy Mac and is great for a quick weeknight dish!
Court, I really enjoyed reading about this ahhahaha you crack me up. You need to blog forever so I can continue to read about your cooking and molly shenanigans. I forget how great of a writer you are