Ahhh lame! I just had this whole thing typed up and when I went to add the photos it all got deleted. Oh well! Anyways first and foremost, Happy Canada Day to any of my followers who are Canadian!!! I enjoyed this beautiful day out by my pool relaxing. 32C and sunny. Bliss!
I pinned a recipe on pinterest a few weeks ago, and had been dying to try it out! It was called Revolutionary Mac & Cheese and it’s excellent. I love blue box Kraft Dinner. It’s so wonderfully orange and cheesy, how can I resist. However, with my attempts to eat healthier and less out of boxes, it’s a rare treat to have KD. So I was ecstatic to find a recipe for home made Mac & Cheese! It’s not as cheesy as KD but it does the trick and it tastes pretty darn good!!!
2 cups dried pasta
2 1/2 cups milk
1 cup loosely packed cheddar cheese, shredded by hand
1 tsp salt
Add milk to a saucepan and bring to a simmer. Reduce heat (do not want milk to boil) and add pasta. Stir often until pasta is soft (as desired) for approximately 20-25 minutes.
Turn off heat and add the cheese in small batches, stirring as you go along. Add salt and stir.
Cover pan for 5 minutes. Uncover and stir. Cover again for a few minutes and it’s ready to serve!
The beauty of this recipe is you don’t have to worry about straining pasta and adding milk, as the milk is already in there!! It’s definitely a different taste but I still really enjoyed it!
I used fusilli pasta, although the original recipe called for small shells. I used “old” cheddar cheese and the smaller holes on the cheese grater for more finely grated cheese.
On the original recipe page there is also added instructions if you want to bake this. Definitely something I will try next time! Also, comments on the original post said that they liked to include different vegetables, meat, etc. to spice it up … great ideas!