Really! All you need are:
• 2 cups of pasta (we use shells)
• 2 cups cheddar cheese (so a package of it from the store)
• 2 cups milk
[you'll also want to add salt & pepper to taste]
THAT'S IT!
Here's a more detailed list of how to make it. . .
1. Combine 2 cups of pasta with 2 cups milk.
2. Simmer until noodles are cooked to your preference STIRRING OFTEN!
3. Do not drain the pasta! Add in 2 cups of cheddar cheese (and salt and pepper) to the pasta and milk mixture, and stir until it's all melted.
See how easy that was???? And it's sooo tasty and creamy! You could, of course, use different kinds of cheese and pastas, but the recipe bones are simple. It's really creamy because you cook the pasta in the milk.
Mike loves it.
I love it.
It's a crowd favorite. Go on, try it tonight!
** UPDATE **
We recently tried mixing in some mozzarella cheese to the cheddar mix and it didn't turn out so well. It's much too soft and just doesn't MELT like cheddar does. I don't know the science behind it, but I will recommend not using it unless you're okay with clumpy mozzarella cheese. And if you are, then go for it! :)
Happy cheesing!
oh my gosh this looks amazing!! Never making mac and cheese the same way again!
ReplyDeleteI hope you try it! It's very good! You'll never want to use boxed mac&cheese again!
DeleteTHIS IS SO EASY AND SO GOOD MY HUSBAND AND GRAND KIDS LOVES IT AND SO DO I
DeleteDon't we have to boil it medium or high? Or not?
DeleteYou want to avoid letting the milk boil. It'll create a film and change its properties. I recommend low simmer.... For me it's medium or medium low.
DeleteI'm going to try this tomorrow!!! Then I'm going back on my diet. LOL
ReplyDeleteHa! I love it!
DeleteMaking this in the morning for my husband's work potluck (that he just told me about). Thanks for the easy recipe, I am going to add some bacon too to make it a bit "fancier". :)
ReplyDeleteYAY! I hope everyone loves it! Sometimes we make this then we throw it in a casserole dish and put bread crumbs on top and bake it for about 20 minutes or so. It's still OH SO GOOD!
DeleteLove this recipe! My kids loved it so much, I had to make another batch immediately after! Thank you :)
ReplyDeleteWHOOO HOOO! Love hearing things like this!!! Thanks for commenting!
DeleteI made this tonight. Not sure what I did wrong, but it was gritty like. Maybe I stirred it too much. Not sure, but didn't turn out. I'll try again though. :)
ReplyDeleteMaybe your heat was too high and you didn't melt the cheese slow enough? I'm not sure either!
DeleteI also had the same problem I kept the heat around three and made sure the milk didn't boil but maybe even three is too high of a heat on my stove. But I also wonder if over mixing released too much starch into the milk?
DeleteIf you use already shredded cheese it comes out gritty....if you buy a block of cheese and shred it yourself no grittiness at all! The pre shredded cheese has something in it to keep it from sticking together, causing the grittiness.
DeleteDo you have to use whole milk for this or can you use 1% or 2%??
ReplyDeleteAt my house, we only purchase skim milk so that's all I've ever used. However, I'm sure 2% or whole would be delicious as well!
DeleteRoughly, how long do you simmer the noodles? I'm a terrible cook without specific directions. ;-)
ReplyDeleteTo be honest, I'm not sure... I'm going to guess about 20 minutes or so. It really depends how you prefer your pasta be cooked. I do ours al dente because we don't like the noodles mushy.
DeleteI was recently diagnosed with UC and I was craving Mac n cheers and my body does not do well with dairy so I used soy milk and veggie shredded cheese ( made for melting) not all veggie cheese will melt but mine came out pretty dang good and on top of that pretty healthy used gluten free noodles as well!
ReplyDeleteCarley, it makes me really happy to see you made this recipe work for you! I hope you loved it and continue to prepare it in your custom way!
DeleteThanks so so much for reading!
Angie
Not sure what i did wrong but this did not turn out. :-(
ReplyDeleteHm... hard to tell. What kind of milk, cheese and pasta did you use? Did you stir often? By "not turn out" what do you mean? Did it taste bad or have a bad texture?
DeleteI'd love to remedy it, but need some more details :)
I can't speak for certain, but you must use cheese you shred yourself, and not the pre-shredded stuff. It has stuff in it that will cause the recipe to not be as good.
DeleteMost of the time we use packaged shredded cheese & we still love it. We made this last night as matter of fact!
Deleteyou probably used pre-shredded cheese. You should grate the cheese yourself. Pre-shredded cheese has a powder substance on it called cellulose. This is used to coat the cheese blocking out the moisture that causes them to clump. I would suggest trying it again but with your own grated cheese.
ReplyDeleteGreat suggestion! I've made this recipe more times than I can count and we've done it so many different ways... pre-shredded cheese, shredded myself, SLICES of cheese, etc. I hope you try it again and find what works for you!
Deletep.s. I will say that this is much tastier made with 2% or fattier milk! I typically use skim at home, but it's so much creamier with the "thicker" stuff!
Trying this today with elbow mac. My 10 year old is CRAZY about her mac n cheese. I hope she likes it cause I feel much better making it rather then buying boxed!
ReplyDelete10yr old approved! Loved it! I'd like to try different cheeses too! No more boxed!
DeleteExcellent!! Yea, we've used cheddar, mozzarella, swiss and colby-jack. One time I used all four at once. It's fun to try it different each time. I also think using 2% milk instead of Skim makes it taste a little better.
DeleteI'm so happy your 10 year loved it!! Yes, no more boxed mac & cheese!
I just made this and had to comment! (I never comment on anything lol) its a new fave and has been requested that I make it weekly! So easy thanks for posting
DeleteEXCELLENT!!!! That's so great to hear! I'm so happy it is a new favorite!!
DeleteI'm sorry to ask this, but I'm not sure what it means to "simmer" until cooked. Is that over medium heat or lower? This looks great!
ReplyDeleteMilk has a low boiling point. I keep the heat between medium and medium-low. To simmer is to keep it under a boil. If it boils the milk will develop a film (which is gross). So if it begins to boil turn the heat down a little.
DeleteThis looks amazing! Just wondering, about how many does it serve? Thanks!
ReplyDeleteReally it should yield 4 servings (one serving is 1/2 cup of pasta in general), but if I'm being honest, my husband and I can polish this off between the two of us. We like it that much!
DeleteThanks so much! Making it tonight!! :D
DeleteExcellent!! I hope it works out for you!
DeleteI made this last night and it was really good. I put it in the oven for 20 minutes after cooking it on the stove top. I will definitely make this again.
ReplyDeleteOoooh we love baking ours for a little while, too. Next time try adding bread crumbs on top with a little extra cheese, too. It's divine!
DeletePinned this earlier! Making tonight!:-)
ReplyDeleteWonderful! How did it turn out?
DeleteI just made this. I cooked it on low for about 20 minutes and the milk and cheese separated right at the end and burned to the bottom of the pot. I'm still eating it, but it's not as smooth as I would have liked it. I think I'll cook it in my slow cooker next time.
ReplyDeleteIt's really important to babysit the noodles and stir OFTEN. Milk burns so easily... Please let me know how it goes in the slow cooker! I'd be interested to try it if it works out!
DeleteDid you add the cheese at the beginning or the end? I think you only add the cheese once the noodles are done and just warm enough to let it melt in.
DeleteYou add the cheese at the end, like I demonstrated, once the noodles are cooked to preference.
DeleteCould you double the recipe and still have it turn out okay?
ReplyDeleteI haven't tried doubling it, but if you do it please let me know how it works out!
DeleteI don't see why not! It's just lots more pasta and milk to babysit.
DeleteI just tried doubling it and it takes a lot longer, would be easier to have 2 pots going at once
DeleteHow well does this work with whole grain noodles and I would still like to know if anyone has tried doubling it or even adding an extra half batch into it.
ReplyDeleteI've done it once with whole grain and it was good!
DeleteI've not needed to double the recipe, so I can't say how it turns out - but I don't see why it wouldn't work.
Do you know if Almond milk will work? Also, do you ever add veggies to it?
ReplyDeleteKara, I don't honestly know since I've never cooked with almond milk. I've not added veggies yet, but I'm considering trying some add-ins after hearing how great it tastes from other followers. If you do either, please let me know how it turns out!
DeleteWe only buy almond milk so I just made this tonight with it. Turned out great!
Deletewhat is your absolute favorite kind of cheese to use? I am about to make this and I have a few different cheeses to choose from, I'd like to know your favorite :) also if I am only making this for two people would halfing it work or no?
ReplyDeleteMILD CHEDDAR!! We've used mozzarella, Colby-jack and Parmesan, but we always fall back on cheddar. I personally wouldn't cut it in half. If my hubs and I are hungry we can almost polish off this recipe on our own.
DeleteI'm cutting it in half right now (yes, at 9:45am I am making myself mac & cheese because this looks THAT good)...... it's only for me so 1/2 portion of your original recipe should be perfect for JUST me :)
DeleteHow did it work out? I hope you loved it!
DeleteHi! I found your recipe on Pinterest earlier today and decided this was definitely what I was going to make for dinner! Mine came out perfectly! I used gluten free rice pasta and a little less cheese in mine (I'm a broke grad student and the thought of having to use up an entire bag of precious cheese...just wasn't gonna happen! Ha!). I sprinkled a bit of cheese on top along with some gluten free Italian bread crumbs and stuck it in the oven for 20 minutes, which gave it a nice little crunch! I'm stoked with the way it turned out. Boxed or frozen GF mac and cheese is pretty awful, so this was just perfect! Thanks!
ReplyDeleteAwesome!!!!! Our favorite way to finish it is to put bread crumbs on top and bake, too! I'm so happy you loved it!
DeleteTrying this now.!! Can't wait :))
ReplyDeleteMaking this tonight. Cant wait!
ReplyDeleteGreat recipe!! Thank you!! I actually used Almond Milk and saved a lot of calories. My girls even thought that it was too cheesy, so less cheese next time and we'll save even more calories! I'd much rather make this than buy boxed mac & cheese with who knows what in it!
ReplyDeleteGood to know that almond milk tastes great, too. Thanks for sharing!
DeleteCan you make it ahead, and reheat it later in the microwave? :)
ReplyDeleteYou sure can but it won't be as creamy for round 2. It might dry out a bit (in my experience this is true when reheating any pasta dish).
DeleteThank you!
DeleteThis comment has been removed by the author.
DeleteI would add a little milk to it when you microwave. That is what I do with any pasta dish (like alfredo and spaghetti) and it turns out well. It gives the sauce a little more life after being cold and condensing in the refrigerator.
DeleteThis is the best Mac and Cheese I have ever tasted!!! Thank you!!
ReplyDeleteI kept adding milk as it was cooking to make more "sauce" when the cheese was added. This is a 12 on my scale!! :-)
A 12?? Woo hoo!! I'm so happy to hear that you love it as much as we do! Thanks for commenting.
DeleteI made this...but the texture was a little weird. Thinking maybe i need to add the cheese little by little...but also thinking I overheated the milk...AHH...help!
ReplyDeleteYea, unfortunately if the milk gets too hot it can change the texture. It's very important to heat the milk & pasta slowly and keep an eye on it. If it starts boiling, it's too hot and you should turn the temp down.
Deleteit was delicious and we all loved it but how can I make it stick together less?
ReplyDeleteYou could make it less thick by adding more milk to the mix. That would help. (Is that what you meant?)
Deletei hope you can answer this now, as I am preparing to make, but am I correct if you don't boil, just simmer?? how long will or should it simmer for??
ReplyDeleteI am just seeing this, sorry! Yes simmer! Do not boil! If you boil, the milk will start to film and it's no good for anyone.... I've never timed it but I think it usually takes about 20 minutes to get the noodles cooked to where we like them.
DeleteI hope this turned out delicious for you!
I found your recipe on Pinterest. I made it for dinner, and it is SO GOOD! We have eliminated most processed foods, and I feel like I do nothing but cook and do dishes....but this was SO EASY and well worth it! Thanks for the recipe.
ReplyDeleteHooray!! That makes me so happy!!
DeleteAnonymous... I don't know if you'll see this, but I TOTALLY get shat you're saying about feeling like all you do is cook and clean up after! I swear if anyone asked me what my job was, I'd say that I cook full time. Not using processed foods it such a time consumer! I totally understand why, when the boxed stuff started making an appearance, why housewives got so excited about it all. :/ Now, people are getting back to the slow eating way of life and while it's SO much better in almost every single way, it's so darn time consuming!
DeleteAnyway, I just found this recipe and I can't wait to try it! THank you so much for sharing it, Angie!
I hope you love it! We enjoy cooking at my house, so taking our time is nice. That will change, I know, once the baby is born, but for now we like it.
DeleteI want to try this recipe tonight....I have some heavy cream in the fridge or would that be too much? I can't wait my daughter loves mac & cheese.
ReplyDeleteI've not used heavy cream for this but my instinct says it might be too thick or rich. However, that depends on your personal taste and preference. I hope it works out for you!
DeleteI found You on Pinterest..this Is very good! I used Tri color rotini and added browned burger meat after the cheese melted..better than hamburger helper. I will use a little extra milk next time since the rotini takes longer to cook.
ReplyDeleteI love the idea to add hamburger! I've added broccoli before and it's yummy.
DeleteHusband made this tonight and it was delish! Kids loved it! I shared it on my blog (hope that's okay) :) It's not often you find a quick and easy meal for the weeknight that can be used with non-processed foods and really good! Thanks for sharing! -Vanessa
ReplyDeleteAwesome awesome awesome!! Glad you loved it and honored you shared it on your blog. Thank you!
DeleteAwesome recipe! Brilliant idea to boil in milk. I made this last night- with a twist. I added sour cream, ricotta cheese, cheddar, mozzarella, Mexican cheese and pepperoni! Then when it was finished cooking I baked it in individual miniature pans with bread crumbs and more cheddar on top. My son loved it!!! Thank you! ♡♥
ReplyDeleteThank you. I love your choice of cheeses for this, sounds delicious! So glad you loved it!
DeleteJust made this for lunch. I think I got the heat too high, or didn't use the right kind of cheese. The cheese almost has the texture of small curd cottage cheese. But it tastes good. The milk got kind of frothy, so even though I turned down the heat, I think it was too hot. And I used a mexican blend of pre-shredded cheese. advice?
ReplyDeleteMy daughter, a very picky eater just said, "That's good mac and cheese! More please?" and my husband, who is a mac and cheese snob (sticks with just the blue box), said, "Hey, that's pretty good. Gonna have to add that to our normal menu." This is great. I was looking for an easy alternative to boxed mac and cheese, since even the maker says it's been linked to behavior disorders in kids! Thanks so much!!
I would say your heat was too high. If the milk got frothy, it was just a wee bit too high. And if the milk was too hot when the cheese joined the party, then the cheese could have been melted too quickly resulting in the chunky or "curd" like texture. I'm so happy to hear that your family loved it, regardless! Try using different pastas and cheeses (I don't recommend mozzarella, though) and see how you like it.
DeleteI have a big family, so I'm going to be doubling (or maybe even tripling) the recipe for dinner tomorrow night... I hope it works, but either way I'll be back to let everyone know! :)
ReplyDeleteI'm back, as promised. I ended up doubling the recipe and found that I needed more than four cups of milk, I think I ended up using closer to five cups. I don't know the exact amount because I just kept adding in little by little as needed. I'll tell you right now, "al dente" for 4 cups of noodles takes about 40 minutes... and when you use whole milk, you basically have to stir the ENTIRE TIME. My kids don't like al dente, so I basically stood at my stove for literally an hour to make it. Also, I used four cups of mozzarella for it, and had (thankfully) read the but about it being clumpy beforehand so I took a metal bowl, all my cheese, and a generous splash of milk and whenever I let the pasta rest to cook a little, I threw the metal bowl on top of my pot to melt the cheese (using a wisk to mix the cheese)... It worked REALLY well... but my shoulder hurts A LOT from all the mixing (but to be fair, I'm a crock pot person, so my shoulder isn't used to all the mixing haha)... Anyway, it was really yummy, but unless I get help with the mixing I wont be making this recipe again for a while haha
DeleteI'm glad you liked it but I agree. That is a long time to stand and stir!
DeleteFound this on pinterest, can't wait to try it tonight! Can it really be that simple...? Thanks, Angie!
ReplyDeleteThank you for this recipe, my 3 year old daughter loves mac n cheese but usually does not like my homemade version. She likes the Annie's whole grain but I still prefer to home make so I know exactly what is in it. I used whole wheat elbow noodles & mix of mozz & cheddar and she liked it! It wasn't my favorite flavor I think bc of the whole wheat noodles but could def. eat it and will make it for her again for sure!
ReplyDeleteHow many servings is this? Two cups looks like a lot, and it's just my boyfriend and myself. I'd hate to make more than what we will eat!
ReplyDeleteReally it should yield 4 servings (one serving is 1/2 cup of pasta in general), but if I'm being honest, my husband and I can polish this off between the two of us. We like it that much!
DeleteI made this tonight and it was delicious! I boiled some chicken thighs first and shredded them. Then I added the chicken, some crumbled bacon, sauteed onions and mushrooms and some frozen peas and baked it with some bread crumbs on top! So good!!! A meal in itself!
ReplyDeleteOh I love your version!!!!
DeleteCan I adjust this? Like use 4 cups of each instead? Will it come out the same?
ReplyDeleteI don't see why not! Let me know how it turns out. I hope you love it!
DeleteHello, I absolutely love the idea of one pot and no draining! I just made this for lunch, I had to keep adding milk cause it was getting to thick to cook the noodles. Not knowing for sure if I was doing it right or not I got frustrated and added a bit more milk, gave it a good stir, put a lid on it, turned off the heat and came hear to check the instructions when I went back the noodles were done it was really thick so added more milk again the cheese and stirred and added even more milk lol and it was still to thick but next time I might double the milk and try a different cheese. I still love it though :)
ReplyDeleteWow! Sounds like a lot of milk. I wonder why it was so think... though we don't like ours runny, so maybe I don't even think it's "thick" but you might. I'm glad you loved it!
DeleteMy boyfriend is a mac and cheese SNOB! I cant wait to try it out and see if he likes it. If he does its a total winner and I wont have to go to Panera Bread for mac and cheese anymore lol.
ReplyDeleteOh, how I love me some Panera mac & cheese.... I encourage you to try out different cheeses, not just cheddar. I know Panera uses a blend (if that's what you're trying to copy). We love cheddar, jack and colby.
DeleteHas anyone made it with soy milk or almond milk? Curious if it'll make it taste bad.
ReplyDeleteSince almond milk is not dairy milk I'm not sure how this would work out. I am unaware of the boiling point for almond milk or if it would absorb well into the pasta. I have zero experience with soymilk. If you do try it with one of the two please come back and let me know how it turned out.
DeleteOriginal almond milk tasted great when we tried it. Haven't tried the unsweetened or vanilla flavored & probably won't because original tasted so good.
DeleteAs a mac and cheese fanatic I wad so excited to try this recipe! I've now made it two nights in a row! Amazing! Second time I added a bit of mustard powder, its a nice touch. Also perfect recipe for me being a college student! Thank you!
ReplyDeleteAwesome!!!!!
DeleteI made this last night for the BF who loves mac and cheese and I hate all the artificial ingredients in the boxed stuff. The taste was good but the cheese all melted together in clumps-is this supposed to happen? If not, anyone have any tips to avoid it in the future? I was wondering if I should shred the cheese finer or add it in more slowly. It was also really runny, which we didn't mind but I'm not sure if it's supposed to be. Thanks!
ReplyDeleteJust made this and I've decided I'm never making mac and cheese any other way again. Sooo good. It helped putting the cheese in a little at a time, for those saying it was clumpy.
ReplyDeleteAwesome to hear that!
DeleteI just made this. Yum! I used cheddar, Mexican shredded cheese blend, a couple slices of meunster and some shredded Parmesan. Do not cook the cheese oncve added to the noodles, that's what makes it gritty. I added salt pepper nutmeg and a little mustard to the noodles before adding the cheese. Then I put it all in a casserole dish and added buttered panko crumbs and broiled it to brown the crumbs. Mmmmmm its a keeper!!
ReplyDeleteI like your style! I'll try the Panko next time!
DeleteGosh golly gee whiz! This is delicious! I had to use special pasta because of my daughter's food allergies, so it took the pasta longer to cook. BUT...who cares?! This is wonderful! I'm excited to make it again with different cheeses and bacon. Bacon makes everything better! Thank you so much for sharing this recipe! :)
ReplyDeleteThank you! Mmmm bacon! We made this for dinner tonight and I added shredded chicken. Fantastic!
DeleteMaking this now and I doubled the recipe. Is the noodles and milk supposed to be almost level with each other? Should I ad more milk?
ReplyDeleteMy Milk level is usually a little higher than my noodles. It's easier to add milk than remove . So I'd suggest adding it as you go if you think it's looking too thin.
DeleteHow long does this usually take? I have a baking club at an elementary school, with only 45 minutes to prep cook and get the kids to eat. Anyone know if that's enough time?
ReplyDeletePlenty of time, if your heat is right!
DeleteI just made this and it's yummy!! I used elbow macaroni instead of shells, added extra milk and some cream as we like our pasta well done and 2 cups just wasn't enough, and chili flakes. Yummmy! I'll be pinning it to my Tried It board on Pinterest and possible featuring on my blog (with a link to your site of course). Thanks for the recipe!!! So simple and delicious!
ReplyDeleteSarah
thesloppyperfectionist.blogspot.com
Awesome!!! Email me when you post it please :)
DeleteI haven't tried this recipe yet, but I might tonight! How many people does this normally feed?
ReplyDeleteSo happy I found this!!! We moved to Europe 2 years ago and my boys miss Mac n Cheese so much!! Cant wait to try this later on in the week!!! :)
ReplyDeleteI made this last night. I doubled it so I did 4 cups pasta, 4 cups 2 % and 4 cups Cheddar. It worked out just fine. I also used the small shells. My only suggestion would be maybe letting us know if you are supposed to bring the milk to a slight boil and then turn it down to a low simmer and also do you time if from the point you are trying to bring it to a boil? I ended up having to bring mine to a slight boil on an 8 (out of 10) meanwhile stirring often and then turning down to a 6 and then about a 2.5. I timed it from boiling and it took only about 12 min. I thought that it was good, but not sure its really much easier. I will make it again though
ReplyDeleteI'm so glad you liked it! I mentioned in the instructions not to let the milk boil. Simmer only. If you let the milk to get that hot it will form a film and it will alter the texture. Stoves very, so use your own judgment based on your equipment.
DeleteI made this twice. The first time I had my stove on 3 for 20 minutes and the noodles never got soft. Then, I turned the heat to 4. This would have been great, but the noodles still were not tender enough. I dumped it out and started over. Finally, I boiled the noodles for 2/3 the time in water (as the package of noodles instructs). Then, I turned the heat to 4 for 15 minutes. PERFECT!!! With a little salt & pepper, these noodles were a big hit! My hubby thought they tasted much better than the shells from the box mix! Thank you! Thank you! Thank you!
ReplyDeleteHI!! I just made this and it came out well! I used as follows:
ReplyDelete2 Cups pasta
3 Cups whole milk
2 Cups Cheddar Cheese
1 tsp salt
1/2 tsp pepper
1/4 tsp mustard powder
It tastes nice! But being that I only used cheddar it was stringy of course. I would recommended using a mixture of cheese including a white for creaminess. That's what I used with a previous recipe and it was beautiful. Thanks for the recipe! Loved having the things on hand :)
That's awesome that it worked out for you! Thanks for sharing your alterations. I always love me a little mustard powder. Great idea!
DeleteMade this recipe this week using Barilla Gluten Free rotini (and whole milk and freshly grated cheddar), and it came out great! We added spices to our taste (salt and pepper, a splash of Tabasco), and all three of us enjoyed it. It's rare to have a "regular" recipe work as well for gluten free products as it does for traditional products so this is definitely a keeper. :)
ReplyDeleteOooooh Tabasco! That's a new one. Thanks for the idea!
DeleteTurned out good. I always read some comments before I try out new recipes. Some of the comments of clumpy or cheese not melting when it is prepackaged shredded cheese, which I used and had no problem. But made me think, if maybe, they were using imitation cc and not real? I learned that a few years ago. :)
ReplyDeleteWhat a great recipe! I stopped making boxed mac years ago but the recipe I had required wayyyy to much work. this was simple and tasted just as good! this is a new house favorite from both the chef and four boys!
ReplyDeleteIt's fab with a little dry mustard mixed in when you add the cheese. Also, I used a mexi-blend cheese and it added to the flavor. The bonus.....for us Mac n Cheese fiends who crave it all the time, the recipe can be cut down! Yay!
ReplyDeleteThis is my second time making and made mistake of using preshredded cheese first time. So gritty! This time shredded it myself from block and still gritty! Maybe I let milk get too hot I tried to turn it down when I saw a few bubbles. I might of been rushing it.any preference of brand noodles or type of cheese? I'm a pretty good cook but this is frustrating! Help!!
ReplyDeleteIt's hard to say, but remember to keep the heat below medium. If the milk overheats it will seize and throw things off. It's also important to remember to let the cheeses melt thoroughly. Cheddar is best for this recipe.
DeleteWhile this is an easy and tasty recipe it's not a QUICK one. I do hope you try it again!!
Made this tonight and it was good - despite me having to answer the phone mid way and coming back to find burnt milk and pasta on the bottom of the pan! I poured what I could into another pot without scraping the bottom to finish cooking and added more milk. Sadly it still had that faint "burnt" taste to it so that kind of took away from it. Thankfully my son inhaled it lol. I think next time I will try a double batch in the slow cooker and see how that goes, one batch was barely enough lol
ReplyDeleteI'm going to try this tonight! Can't wait :)
ReplyDeleteTried this tonight it was good, but to thick. I used a combination of 2% canned milk and 2% regular milk. I also used store bought shredded cheese, no granules. Next time if it's too thick I'll add more milk at the end. I think I cooked all the milk up by waiting for the noodles to cook. Adding bacon sounds delicious. Everyone liked it, we'll try it again. Thanks for sharing your recipe.
ReplyDeleteIts not exactly like i tasted it in Venice Italy but my 3 yr old son has sure approved this recipe 😃😃😃
ReplyDeleteI doubled the recipe using cavatappis, 1/2 evap milk for creaminess, 1/2 whole milk on med to start then low like you said. When it looked like the pasta was taking up the milk, I added more. Used shredded 1/2 sharp cheddar cheese, 1/4 mild cheddar & 1/4 colby jack. It looked thick so I added H&H, salt, pepper & shook in some dry mustard. I don't think it's going to make it into the oven. I always add some H&H or milk when reheating. There's only me so I freeze some. A winner, Angie! Never noticed grit, etc. I can hardly wait to feed the 4 cats so I can pig out on this. I've been on a mac & cheese kick for months. I have a Pinterest board with 29 recipes of mac & cheese! This isn't even on it, it popped up as I was getting off. Wow.
ReplyDeleteThat is awesome!!!! Make sure you get it on your board now + share! Or keep it all to yourself... sounds like that will likely be what happens - HA!! Thanks for commenting and letting me know what you did. ♡
DeleteWe Are provide Big Data course Online duration flexible. From online classroom to fast-track & one-to-one classroom Big Data training is provided during weekdays and weekends to the attendees. Our modern lab is equipped with latest technologies helping students avail a successful Big Data training and certification from the institute.Big Data topics covered are Big Data Overview, Use Cases, Data Analytics Process, Data Preparation, Tools for Data Preparation, Hands on Exercise : Using SQL and NoSql DB's, Hands on Exercise : Usage of Tools, Data Analysis Introduction, Classification,
ReplyDeleteonlinelearningcenter.in