If you have a chance to try this new recipe, which hasn't appeared in the newsletter yet, please let me know how you like it.
Prep (10 min.) + Cook (60 min.)
6 servings (or 8?)
I am so excited about this new recipe for macaroni and cheese (can we ever have enough?) inspired by a recipe from Scramble subscriber, Katie Ellis. Besides the creamy restaurant-quality texture and taste, the best thing about this recipe is that you don’t have to cook the macaroni in advance—it cooks perfectly in the oven! Serve it with steamed broccoli.
2 Tbsp. butter or margarine
2 1/2 cups uncooked macaroni noodles
1/4 – 1/2 tsp. salt, to taste
1/4 tsp. dry mustard
1/4 tsp. nutmeg
2 cups shredded Cheddar cheese
1 cup diced pre-cooked andouille sausage (or other sausage), diced (optional)
3 3/4 cup skim milk (or whatever milk you have)
Preheat the oven to 350 degrees. Put the butter or margarine in a 2 quart casserole dish and melt it in the oven. Remove it from the oven, add the macaroni to the dish, and stir to coat the noodles. Stir in the salt, mustard, nutmeg, sausage and cheese. Pour the milk over everything and stir gently. Bake it for one hour, uncovered (be sure not to stir it while it’s cooking). Let it cool for 5 – 10 minutes before serving it.
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7 comments:
I made this tonight and it was awesome! I can totally get behind the trade-off of longer cooking time for not having to cook the noodles. Plus, everything was ready to go into the oven by the time the oven was done heating up! I didn't put any meat in it because of picky kids who didn't like what I had on hand (ham). Next time I will add some turkey kielbasa because they do like that. This could easily become a staple in our home! Oh, I served 2 adults and 4 kids (aged 3 to 9) and we didn't have leftovers but everyone who wanted a small second helping got one.
Thank you!! Gail F.
Could you use almond,rice or soy milk?
Cindy, I have seen some recipes for mac and cheese using soy milk instead of cow's milk, so it is likely that it would work, but I haven't tried this version that way. If you do, please let me know how it comes out. Thanks!
Comfort food at it's best! We loved it and will save it as a favorite.
Kathy
Aviva -- You may want to direct Cindy to your fabulous Mac and Cheese recipe that uses chicken broth as opposed to milk. I didn't see the recipe, which ran in your newsletter maybe two years ago (I can't remember exactly when), when I searched the site (and I don't think it's in your cookbook). I love that recipe -- my favorite mac and cheese ever.
Sarah S.
We had this last night and loved it. A real keeper! Finally I don't have to cook the mac and cheese!
Made the miraculous Macaroni last night. OMG!! This was amazing! I had 10 minutes to make dinner at 2:15 before picking up the kids from school--and wouldn't be home until after 6:00--almost resorted to cereal for dinner--then I saw this recipe on my list. This was perfect, fast AND tasted GREAT! I made it with Morning Star Veggie Sausage Style Crumbles and added a can of diced tomatoes--it was perfect. I was skeptical, but when we got home at 6:10, I only had to make the salad--and dinner was on the table. I will make this again and again when in a pinch like today.
Also--I used Soy Milk--no problem! This was WONDERFUL!
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