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- 2 1/2 cups milk
- 2 cups small or medium pasta shells
- 1 cup shredded cheese
- 1/4 tsp Dijon mustard or 1/4 tsp nutmeg (I actually used both, I always do)
- 1/4 tsp cayenne pepper (I omitted this because I'm allergic)
View Full Recipe at Memoirs from my Kitchen
%3C/p%3E%3Cp%3EThe%20next%20time%20I%20make%20this%20I'm%20going%20to%20make%20a%20few%20tweaks,%20but%20here%20is%20the%20basic%20recipe.%20%20This%20does%20not%20make%20enough%20for%20a%20big%20family%20meal,%20but%20can%20easily%20be%20doubled%20or%20tripled.%20%20It%20was%20enough%20for%20the%20kid%20and%20I%20for%20dinner%20though%20:)%3C/p%3E%3Cp%3ESuper%20Creamy%20Mac&Cheese%3C/p%3E%3Cp%3EThe%20original%20directions%20called%20for%20cooking%20the%20pasta%20in%20the%20milk%20until%20simmering%20and%20then%20boiling%20it%20for%20an%20additional%2025%20minutes.%20%20That%20is%20WAY%20too%20much%20cooking%20time%20for%20pasta%20in%20my%20book.%3C/p%3E%3Cp%3EI%20brought%20the%20pasta%20and%20milk%20to%20a%20slight%20boil%20and%20then%20covered%20it%20and%20cooked%20the%20pasta%20according%20to%20package%20directions%20(about%2010%20minutes)%20%20After%20the%20time%20was%20up%20I%20left%20it%20covered%20for%20about%20an%20additional%205%20minutes%20then%20I%20stirred%20in%20the%20cheese,%20waited%20for%20it%20to%20cool%20a%20bit%20and%20then%20dug%20in.%3C/p%3E){kind=link}