Rather than relying on commercial and highly processed packaged mac and cheese, this lightened-up version of the traditional is sure to become a mainstay in your repertoire.
Prep time is five minutes and cooking time is 15 minutes.
One-Pot Mac and Cheese
This is a terrific recipe to introduce whole-grain pasta or one made with vegetables to children.
250 g (8 oz) elbow macaroni or small pasta shells (approx 500 ml/2 cups)
500 ml (2 cups) shredded old or extra-old cheddar cheese, plus extra for garnish
375 ml (1 1/2 cups) milk
30 ml (2 tbsp) all-purpose flour
2 ml (1/2 tsp) dry or Dijon mustard
1 ml (1/4 tsp) pepper
Pinch ground nutmeg
Hot pepper sauce (optional)
In a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente).
Meanwhile, in a blender or food processor (or in a tall container using an immersion blender), combine cheese, milk, flour, mustard, pepper and nutmeg. Process until blended and fairly smooth.
When pasta is ready, drain well and return to pot. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 minutes or until sauce is creamy, smooth and thick. Season to taste, if desired, with hot pepper sauce. Garnish with extra cheddar cheese, if desired. Serve immediately.
Makes 4 servings.
Source: Dairy Farmers of Canada, mymilkcalendar.ca