Different Kind of Mac & Cheese

As a Southern gal I love me some serious mac & cheese and usually make Mrs. Paula Deen's recipe because well, it's the best. I decided to switch things up tonight and make something a little different since it's Valentine's Day, the boyfriend is out of town and no one can judge me for eating only mac & cheese for dinner. jk

This recipe is a little different than most because it has you cook the pasta IN the milk instead of make the pasta in water then adding the milk once it's drained. It makes it over the top creamy. I tweeked the recipe a little and added garlic, used 1/2 chedder and 1/2 white chedder and added a little butter because...

With that said, I hope y'all enjoy it...


Different Kind of Mac & Cheese
Source: Cate’s World Kitchen adapted from White on Rice

Ingredients:
2 cups dried pasta (I used a fun twisty kind)
2 cups 2% or skim milk
1/2 cup of shredded chedder
1/2 cup of shredded white chedder
1 tsp of crushed garlic (optional)
1 tsp salt
1 tsp dijon mustard


Directions:
In a small saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

Turn heat off, add cheese & salt & and stir to combine. Stir in the mustard a little at a time to taste.

milk will evaporate and start to thicken

Cover and let stand for about 5 minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.

*Also I have some extra broccoli  & jalapeno left in the fridge that I might add as I eat it for lunch to give the mac & cheese a little more zing and amp upthe  flavor. Also, I read on the blog I got this from that you can add in a bit of cream cheese or yogurt to help with the creaminess.