Quick Macaroni and Cheese

"For a quick but wholesome mac and cheese, look no further. This is a creamy, cheesy dish. Submitted by the Vegetarian Times."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by sloe cooker photo by sloe cooker
photo by sloe cooker photo by sloe cooker
photo by Marie Nixon photo by Marie Nixon
Ready In:
25mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Cook macaroni in 3 quarts water until al dente, stirring occasionally (about 8-10 minutes).
  • Meanwhile, melt butter in a medium sauce pan.
  • Add garlic and cayenne pepper.
  • Cook 1 minute over medium heat.
  • Add the flour, and cook 1 minute, stirring constantly.
  • Add the milk and salt; bring to a simmer, stirring frequently.
  • Simmer 2 minutes.
  • Reduce heat to low, and stir in 1 cup cheese.
  • Drain pasta and add it to the sauce.
  • Cook 1 minute.
  • Sprinkle with remaining 1/4 cup cheese before serving.

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Reviews

  1. This was pretty good. Made a bit extra (increased all measurments by about 1/3). Fed 5. No left overs, no whining! Thanks!
     
  2. I was craving mac and cheese and this was perfect! Fast & delicious! I used about 1 3/4 cups of dry pasta for this. Thank you Miss Annie :)
     
  3. This was delicious! It did have a stronger garlic taste than I would prefer for a mac and cheese, but I used one very large, extremely fresh clove of garlic, so I'm giving the full five stars since it may have been the difference in supermarket vs. farm-fresh garlic. I'll definitely make this again! Updated to add: I've made this again and wish I could give it more than five stars! This is the mac and cheese recipe that made my mac-and-cheese-hating boyfriend love mac and cheese!!!!
     
  4. I was craving mac and cheese, and this hit the spot. I used whole milk instead of evaporated (I didn't have any), and added a bit of dry mustard and white pepper. It was a tiny bit grainy, but less noticeably so than other recipes I've tried. UPDATE: I have made this several times now and I had to up my rating to 5 stars because of how EASY, fast and versatile (works with nearly any type of milk from evaporated to skim) this recipe is. I'm trying to limit highly processed foods, and this makes it easy to satisfy my mac n cheese cravings without the "blue box". :-) Thanks again!
     
  5. This is the best mac'n'cheese I've had made with real cheese. I've been looking for a recipe like this for a long time. But I didn't have evaporated milk, so I used whole milk and simmered longer. Also added extra cayenne and salt. I really like this recipe. Thanks!
     
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Tweaks

  1. Really, really good! I used regular cheddar cheese instead of lowfat and since my mac and cheese was done a little before the rest of my meal, went ahead and added the rest of the 12 oz. can of evaporated milk so it wouldn't dry out. I'll just use the entire can from here on out. Super creamy, cheesy mac, and much healthier than traditional versions even with full fat cheese. Thanks for sharing the recipe!
     
  2. I was craving mac and cheese, and this hit the spot. I used whole milk instead of evaporated (I didn't have any), and added a bit of dry mustard and white pepper. It was a tiny bit grainy, but less noticeably so than other recipes I've tried. UPDATE: I have made this several times now and I had to up my rating to 5 stars because of how EASY, fast and versatile (works with nearly any type of milk from evaporated to skim) this recipe is. I'm trying to limit highly processed foods, and this makes it easy to satisfy my mac n cheese cravings without the "blue box". :-) Thanks again!
     

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