Revolutionary Mac & Cheese

The pasta is cooked in the milk which forms the base for the sauce. No water, no draining.


2 cups dried pasta
2 1/2 cups skim milk**
1 cup loosely packed cheddar cheese, shredded by hand
1 tsp salt
1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste)
1/4 tsp. cayenne pepper (optional)

For directions visit, Macaroni & Cheesecake.

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