Easy Stovetop Macaroni and Cheese (shortcut 3)

Eliminating those so called convenience foods can be hard.  We tend to reach for them when we are hungry and short on time, and also because we just don't understand the mystery of how to recreate the food on our own.  If I had to sit down and make a list of all those foods right now, boxed macaroni and cheese would be somewhere near the top of my list.  It's interesting how often we reach for it to make a quick lunch, when in fact, making your own macaroni and cheese is just as quick and cost effective as making the boxed varieties.  It's also easy to customize and adjust the quantity.  So, I'm going to share two recipes; a basic, how-to version, and our favorite stove-top version.  Both can be made in about 12 minutes, and both equal the same amount of servings as the 7-8 oz box.  With the simple measurements, it is very easy to double the recipes.

Basic Stove Top Macaroni and Cheese
serves 2-3

• 4 oz small macaroni shells or elbow noodles
• 1 Tbs butter
• 1 Tbs flour
• 1 c whole milk
• 1 c cheese of your choice, shredded (I prefer a combination of sharp cheddar and parmesan)
• salt to taste

Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and return to the pot.

While pasta is cooking, melt butter in another small pot over medium heat.  With a wire whisk, stir in flour and cook for about 30 seconds (or until the mixture is bubbly).  Gradually whisk in the milk.  Cook, whisking constantly, until the milk is thickened and bubbles begin to rise to the surface (do not boil) - about 4 minutes. Stir in half the cheese until blended.  Stir in the other half of the cheese until melted.  

Pour the pasta into the cheese sauce and mix well.

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Very easy, very quick.  Now, if you want to flavor it further, you can change the cheese flavors, add spices, garlic, peas or broccoli...anything you like in your macaroni and cheese.  The next recipe is one of our favorite ways to eat it.

Easy Stove Top Macaroni and Cheese
serves 3

• 3/4 c sharp cheddar cheese, shredded
• 1/4 c Parmesan cheese, shredded
• 1/2 tsp stone ground mustard
• pinch nutmeg
• pinch thyme
• few good pinches of salt
• few grinds of freshly ground black peppe
• 4 oz macaroni shells
• 1/2 cup frozen peas
• 1 Tbs butter
• 1 small garlic clove, finely minced
• 1 Tbs flour
• 1 c whole milk

Place the cheeses, mustard, nutmeg, thyme, salt and pepper in a small bowl.  Set aside.

Bring a pot of salted water to a boil and cook pasta according to package directions. Two minutes before the pasta is done, add the frozen peas.  Drain the pasta and peas and return to the pot.

While pasta is cooking, melt butter in another small pot over medium heat.  Stir in garlic, cook for about 30 seconds.  With a wire whisk, stir in the flour, and cook for about 30 seconds (or until the mixture is bubbly).  Gradually whisk in the milk.  Cook, whisking constantly, until the milk is thickened and bubbles begin to rise to the surface (do not boil) - about 4 minutes. Stir in half the cheese mixture until blended.  Stir in the other half of the cheese mixture until melted.

Pour the pasta and peas into the cheese sauce and mix well.