Ok, so it’s a holiday week but I’m extremely busy! And I just looked up at the clock… it’s 12:30 already! No wonder my belly is tumbling in circles and making odd noises.
Last week I found this post about Revolutionary Mac & Cheese and, admittedly, this is my Achilles Heel when it comes to comfort food. If I don’t get on my yoga mat enough or take enough vigorous walks around the neighborhood, my tummy lets me know we’ve been comforted enough!
2 cups dried pasta
2 cups 2% milk
1 cup loosely packed shredded cheddar cheese
1 tsp salt
1 tsp dijon mustard
In a small saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese & salt & and stir to combine. Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.
If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.
As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).