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Ingredients
- 2 cups large elbow Macaroni (uncooked)
- 2 cups low fat Milk (about 16 oz) (adjust if more is needed)
- 1 tablespoon Butter (optional)
- 1/2 teaspoon Mustard powder
- 1 teaspoon Salt
- Dash of Nutmeg
- 1 cup Grated Cheese (any one or combination: Hard cheeses are best combined with a secondary, softer quickmelting cheese)
- Toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional)
- black pepper to taste (optional)
Directions
- Place raw elbow macaroni in colander and quickly rinse under water. Let drain.
- In medium sauce pan add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.
- Slowly bring milk/macaroni mixture to a simmer on medium heat.
- Stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together.
- Once mixture comes to a simmer, immediately turn down heat to LOW. Continue to stir the mixture frequently so that macaroni will cook and absorb milk evenly.
- Cook for about 15-20 minutes or until milk has been fully absorbed.
- When milk has evaporated, stir in grated cheese of your choice. Stir the cheese evenly into the macaroni.
- Turn off heat. Place lid on top of pan and cover for about 5 minutes. This rest period will allow macaroni to plump up and absorb any excess milk.
- Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together.
- Serve immediately.
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