Everyone loves a good mac & cheese recipe, but for the longest time I just could not find one that lived up to my Wisconsin, cheese-loving standards. Until now! (I should also point out that I do not have wonderful photography skills, so my iPhone shots are what you get!)
On pinterest (but of course) I spotted a seemingly easy recipe for stove-top mac & cheese (found here). I thought it was completely bizarre that the noodles were boiled in milk, but I thought I’d give it a try. Let me tell you, it was absolutely fantastic! It makes a lot, so if you’re someone that typically cooks for one (like myself) the leftovers make a great next-day lunch, and you get to enjoy the ooey-gooeyness twice! I’ve made this dish over and over and over again, and I will keep making it until I get sick of cheese (note: this will never happen).
A couple tips:
– I had to use more milk than the recipe called for. It tends to evaporate pretty quickly and you want to make sure your noodles are at a good consistency.
– Don’t add too much nutmeg. Seriously, don’t. That was my first mistake.
– Try different cheeses! If you find a good combo, let me know! I’ve always been a cheddar girl, but I’m open to try more!
This recipe gets a definite A+ in my book!