macaroni and cheese

Categories: Grains and Pasta, Posted by Sandy Bergsten


6 oz uncooked dried elbow or small shell pasta

1 cup milk

12 oz cheese (4oz each American, sharp American and swiss) cut into ½ inch cubes

salt and pepper

Dash of cayenne pepper

½ cup crushed seasoned croutons



In a 4-cup microwavable measuring cup or bowl combine the cheeses and milk. Microwave on high until melted, stirring frequently, about three minutes.

Cook the pasta according to the package and drain. Return to the warm pot.

Combine the pasta and the cheese sauce and stir over medium to medium-low heat until combined and beginning to absorb, about two to three minutes. It will seem soupy at first but it will soon absorb all the liquid.

Season with salt, pepper and cayenne pepper. Serve with a sprinkle of crushed croutons.

The macaroni and cheese can be made ahead of time. Cool and place in a buttered ovenproof dish. Cover and refrigerate. To serve preheat oven to 350 degrees. Stir in milk, one tablespoon at a time, if the pasta needs moisture. Sprinkle with crushed croutons. Loosely cover with foil and back until heated through about 20-30 minutes. After 20 minutes remove the foil and continue to bake for 10 minutes until bubbly and brown.

In the microwave- place the macaroni and cheese in a microwave-safe bowl. Stir in milk, one tablespoon at a time, if the pasta needs moisture. Cover with plastic wrap and leave partially open to release excess steam. Heat on medium power for one minute for a single serving, or 90 seconds for a larger portion. Stir. Then heat in 30 second intervals until it reaches the desired temperature. Add the crushed croutons and serve.

This recipe also freezes well. Portion the macaroni and cheese into freezer containers, cover and freeze for up to 2 months.

Thaw in refrigerator for 24 hours. Then reheat according to the directions above.

Serves 4 

(Recipe can be doubled)

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