The creamiest, yummiest mac and cheese. In 30 minutes. And only using 1 pot.
Delicious mac and cheese in 30 minutes without filling your kitchen with dishes? Can I get a woot woot?
Sarah’s Mac and Cheese
1.5 cups of dry whole wheat macaroni
2 cups of milk
1/3 cup of butter
a shitload of cheese
a squirt of dijon mustard
2 tblsp of whole wheat flour
To make this a convenient weeknight meal, cook the macaroni the night before, drain, and store in the fridge. I only cook it for about 7-8 minutes.
Preheat the oven to 400 degrees.
In a dutch oven (you knew it was going to make an appearance in this recipe. C’mon, you knew), melt the butter
and slowly whisk in the flour to make a roux.
|Incredibly challenging to do this while taking a photo.|
add this much dijon mustard, and stir to incorporate in to the roux
Whisking constantly, slowly add the milk
|Had my right hand not been busying taking the photo, I’d be busy whisking|
Let it thicken for about 1 minute.
Add the cheese. I’ve made this multiple times, and our favorite is about 3.5 cups of Tillamook medium cheddar. This photo is Tillamook, mozzarella, gouda, and swiss. Not our favorite, but it’s good!
When the cheese is fully melted, add the noodles in, and stir. Some people like a crispy topping, but we’re not those people.
Bake for 20 minutes.
|Served with salad from the garden with homemade ranch, strawberries from the garden (they haven’t gotten the memo that summer is over), and pears I canned in August.|