Recipe: Three Ingredient Mac and Cheese

by Cate on July 23, 2014

Three ingredients + one pot + twenty minutes = a comfort food win in the form of this mac and cheese.

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For some reason, I have three heads of cauliflower in my refrigerator. I think they just get pushed to the back, and I forget I haven’t used it yet, and then I grab another one when I’m at the store. Which means I was definitely having cauliflower for dinner tonight.

The only problem?

One kid most definitely doesn’t like cauliflower.

And the other will only eat it sometimes.

And, well, cauliflower doesn’t really make a whole meal.

So while I did make cauliflower tonight, I made something else for the kids.

Namely this mac and cheese.

We are forever on the look out for THE ONE. This recipe might be the one to beat.

I mean, when the going in position is three ingredients, one pot, and twenty minutes, it can only go up from there.

This recipe was everything mac and cheese should be. Creamy, but not too creamy. Tender bites of the pasta shells. Cheesy.

Kid-friendly, but with a richness that adults will approve of as well.

And simple. One pot and done. Perfect for our crazy night tonight when we all needed to be fed and out the door by six pm.

I do believe we have found our new go-to mac and cheese recipe.

You know … until the next one comes along.

Hungry for more easy dinners?
This Lemony Greek Chicken is the awesome when you want tender, juicy, and delicious chicken.
Turkey Meatballs from Gwyneth Paltrow are simple and approved by my crew.
I don’t make pasta as much as I would like to, but when I do, these Stuffed Shells are one of our favorites.

Three Ingredient Mac and Cheese
Recipe adapted from She Makes and Bakes

2 cups milk
2 cups shells
1 cup white cheddar cheese (I used half Monterey Jack and half Farmhouse Reserve Cheddar, both from Cabot)

In a medium saucepan, bring the milk and pasta to a simmer over medium heat. Cook for about 20 minutes, stirring often and making sure that the milk doesn’t boil. Once the pasta is al dente, remove from heat and add the cheese. Stir until melted. If you like it a little creamier, you can add more milk. Add salt to taste.

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{ 2 comments… read them below or add one }

Joanne July 24, 2014 at 7:01 am

This is exactly how my mom used to make mac and cheese, except with American cheese! It remains my favorite way to make it to this day.
Joanne recently posted..Zucchini and Goat Cheese Breakfast Crostini

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B July 24, 2014 at 9:17 pm

Love mac and cheese. Never heard of making it this way. I love the stuff, but I think I only made it only once, but I’m thinking I need to change that now. :)

What kind of milk did you use? I never have whole milk on hand, not sure if I can sub something else. 1%? Would skim curdle, be too thin?

Thanks.

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