Tuesday, March 23, 2010
Super Easy Stovetop Mac and Cheese
I may be the only one who got excited to find that Panera had added macaroni and cheese to the menu, but it is so yummy! Living with a cheesophobe means that mac and cheese rarely, if ever, makes it onto our menu, so indulging at Panera whenever we happen to be near one has been a little treat for me over this past winter.
Since we don't have a Panera nearby (and it would be quite spendy to depend on them for all my mac and cheese needs), I worked on concocting a recipe that I can make at home pretty easily. It's sort of a conglomeration of different recipes I have tried over the years. My boys love it for lunch, so I thought it would be worth sharing.
2 cups dried pasta
about 4 oz. cheddar cheese (I like extra sharp)
about 4 oz. sour cream
1/4 cup milk
a bit of monterey jack
salt and pepper to taste
1. Cook pasta according to package directions. I used mini penne because it was free at some point, and it was in my stockpile. Use whatever you like.
2. In a sauce pan melt the cheddar and monterey jack cheeses. You don't have to add the monterey, but I like the extra flavor it adds. You can experiment with cheeses.
3. Stir the sour cream and milk into the melted cheeses to make a smooth sauce.
4. Season the sauce with salt and pepper to taste.
5. Drain your cooked pasta and stir it into the sauce to coat.
The end result with this recipe will likely be a little runny, and we like ours that way. If you want a thicker sauce, then you can leave out the milk. You can decide for yourself, but my boys and I think this mac and cheese is tasty.
For more tasty recipes check out Tasty Tuesday at Balancing Beauty and Bedlam!