Friday, February 3, 2012

The Cheesiest Mac & Cheese

I have to admit I may have an addiction. As I'm (finally) updating my blog and actually writing up posts for the recipes I've made recently I'm realizing that more than half, if not more came from ideas or actual recipes from Pinterest. Hubby has asked me on more than one occasion what the big deal about Pinterest is and in vain I tried to explain it to him by comparing it to Fantasy football, baseball, soccer, see where I'm going with this. Nevertheless, he didn't see the correlation and still doesn't get the attraction. Ah well, be that as it may, he's not complaining about all the yummy treats and meals that have come from there so I say it's a win-win for everyone!

This recipe gets categorized under the ultra-ultra-ultra easy recipe page. We're talking three ingredients and you've got yourself some mind blowing, extra cheesy mac & cheese. The secret to this mac & cheese is cooking the pasta in milk. Take a moment to absorb this, it took a second me for me too, since as a full blooded Italian I have never heard of nor have I ever done such a thing.

The theory behind doing this is that cooking the pasta in the milk gives you a base for the sauce. I thought the theory sounded good so I decided why not, let's give it a whirl. I wish I could remember who's blog I saw this idea on but it was such a simple recipe I hadn't even bothered to pin or print the recipe. So whoever's recipe this was, I thank you dearly because quite simply, you are a genius.

Cheesy Mac & Cheese
Yield: 4 Servings
Prep Time: 5 minutes     I     Cook Time: 15 minutes


  • 1 pound pasta (any kind)
  • 6 ounces Velveeta cheese
  • 1 teaspoon yellow mustard
  • Milk
Pour your pasta into a large saucepan and pour in enough milk to cover the pasta. It doesn't have to be too much just covering the pasta is sufficient for this recipe.

The key here is cooking the pasta low and slow. Keep it on a very low heat so the milk doesn't scald. It could take about 15 minutes, just let it cook. Patience is key here. 

Once the pasta is cooked cut the cheese into large cubes and stir it into the pasta. Do not drain the milk, just stir the cheese right in. Add in the mustard and continue mixing until the cheese is fully melted. I like to top mine with a little black pepper and serve it piping hot.


Kiri W. said...

I'll have to admit: Velveeta scares the hell out of me. It's one of those things that are incomprehensible to me, having grown up in Germany. But I do like mac'n cheese...

Peggy said...

Velveeta is definitely a vice of mine. I actually don't mind it at all and use it quite a bit! This definitely sounds like the easiest mac and cheese ever =)

Kristin said... can 100% substitute Velveeta for any cheese you'd like!