No-Boil Mac & Cheese Formula
It's an easy recipe to play with. I've done things like exchanging half the milk and half the cheese for mashed butternut squash with good results. You can add ham or vegetables or anything you like. If you add a vegetable, adjust for the water content of the vegetable by reducing the milk or adding pasta.
- 1 c
- dry (uncooked) elbow macaroni
- 2 Tbsp
- butter, melted
- 4 oz
- cheddar cheese, grated
- 1/2 tsp
- 1/4 tsp
- black or white pepper, ground
- 1 tsp
- worcestershire sauce
- 2 tsp
- smooth mustard, e.g. dijon
- 2 c
- 1/2 c
- optional: hard cheese, grated (e.g. parmesan, romano, asiago, etc.)
- 1/4 tsp
- optional: nutmeg, freshly grated
THIS RECIPE IS GIVEN AS A BASIC FORMULA THAT CAN BE MULTIPLIED FOR LARGER BATCHES AND ADJUSTED TO INCLUDE OTHER INGREDIENTS
For example, a 1 pound box of macaroni is a little more than 3 cups of macaroni. Therefore, the recipe using this box of macaroni uses 6 tablespoons of butter, 12 ounces of grated cheese, and 6 cups of milk -- all "plus a little" in this case because the box had "a little more than" 3 cups.
If making a large batch, use a bit less salt.