As the milk starts to boil, add the pasta and turn the heat all the way down. In a colander, rinse a cup of elbows under cold water for a second. While it's heating up, add a teaspoon of mustard powder (more if you dig that stuff like I do), a tablespoon of butter, a dash of nutmeg and salt (don't use too much salt, you can keep adding salt in the process but the amount of salt is key to this recipe and really any mac and cheese bring out the flavours you want). Pour a cup of milk (any kind, I use 2% or skim) in a pan and set the heat up to medium high. You need Milk, pasta, salt, mustard, nutmeg, sharp cheddar and parmesan. I have literally eaten mac and cheese for about 60 percent of my meals since I found this recipie, and it's super easy and not messy to boot. I'm a big mac and cheese fan, and I have made all sorts of recipies for it, bechamel, heavy cream, baked, broiled, breadcrumbs, crutons, every kind of cheese you could possibly imagine etc.īUT, my favourite Mac and Cheese was this one from a deli I used to live next to, it was incredible and I was never able to replicate it.until a few weeks ago when I gave a new recipe a try. Recipe titles should be clear and concise.Self posts may contain links, but the recipe must be formatted and approved. We only allow direct post links from and i. Link post must contain the formatted recipe in the comments.No excessive self promotion without engagement.
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Transfer macaroni to a buttered baking dish.Add macaroni to the saucepan and toss to coat with the cheese sauce.