Quick Macaroni and Cheese Recipe
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Filed under Cheese, Comfort Food, Pasta, Quick, Wheat-free
Wheat-free version shown, using rice pasta.
A few months ago I prepared macaroni and cheese this way for my fairy godchildren in a sly attempt to broaden their Mac-Cheese horizons away from Kraft. At first the girls were tentative, but as there was no other lunch apparently forthcoming, they each tried a nibble on one piece of cheese-covered elbow macaroni. Aldie, who can take 30 minutes to eat a slice of apple, wolfed hers down in 2 minutes flat and asked for seconds. The other girls devoured theirs as well.
2 quarts water
1 teaspoon salt
2 cups uncooked elbow macaroni (can use regular or rice pasta)
2 Tbsp unsalted butter
1/2 lb cheddar cheese, grated (about 2 cups, packed)
1/4 cup milk
1/4 cup ham, chopped into 1/4 inch cubes
Freshly grated black pepper
1 Bring 2 quarts of water with the teaspoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan (if you use a colander, return the macaroni to the pan). Lower the heat to low/warm.
2 Add the butter. Stir in to coat the macaroni. When the butter is about half melted, you can stir in the cheese. Add the milk. Stir in until all the butter and cheese is melted and blended well with the milk. Add the chopped ham and a few twists of freshly grated black pepper.
Serve immediately. Serves 3-4 adults or 4-6 kids.
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