I seem to equate mac and cheese with being single.
Which is ridiculous, because Mr Tart and I eat it on the regular.
However, mac and cheese is also one of those meals I whip up whenever I’m eating alone and don’t want to spend a lot of time cooking a dinner for one.
Super Simple Mac and Cheese seemed like the perfect book-inspired recipe for Ghosts.
Main character Nina cooks on her own more often than not, and when you’ve had a long day of work, family obligations, friend drama, and relationship explosion, the last thing you want to do is make an eleaborate dinner for yourself.
This Super Simple Mac and Cheese feels like the perfect quick meal to comfort Nina through the ups and downs of single life…
…and then dating life … and then being ghosted… and then finding herself back in the single life again.
Oy.
The last time I posted a homemade mac and cheese recipe, it was for this similarly themed book. It was a fancy-schmancy version made with mushrooms and brie, which certainly isn’t everyone’s cuppa tea.
Today, I’m bringing you a super simple, homestyle recipe for this tried-and-true comfort food.
Super Simple Mac and Cheese is a no frills-or-fuss mac and cheese.
By that, I mean you got macaroni smothered in creamy, flavorful cheese sauce — and that’s it.
There’s no added veggies or protein (because who needs health?), and the cheeses used are the ol’ reliables: monterey jack for creaminess and white cheddar for a bit of bite.
It’s classic, it’s traditional, it’s “down-home”, and it’s #basic in the best way.
It’s also sure to please even the pickiest of mac and cheese connoisseurs (a.k.a., your children).
For those of you reading this post and going, “Okay, but isn’t it quicker to just pull out a box of Kraft?”
NO! No, it is not!
I agree that Kraft and Annie’s and even Shoprite Brand have their time and place. But homemade mac and cheese really doesn’t take much more effort than those shortcut versions. In the time it takes to boil pasta — any pasta — this homemade cheese sauce is ready to rumble. You don’t even have to make a roux!
Trust me: once you realize how super easy making mac and cheese from scratch is, you’ll have a hard time going back to boxed.
Blogger’s Note: These photos were taken using the Weathered Wood surface from Replica Surfaces. I’m a Replica Surfaces Ambassador! Visit http://replicasurfaces.com/awellreadtart and use code Photos12 to get a 12% discount off your order.
Super Simple Mac and Cheese
Ingredients
- 1 lb uncooked short cut pasta
- 4 oz monterey jack cheese, freshly grated
- 4 oz sharp cheddar, freshly grated
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp onion powder
- 1/4 tsp ground nutmeg
- 1/2 tsp ground mustard
- 2 tbsp all-purpose flour
- 1/4 tsp Worcestershire sauce
- 1 cup milk
Instructions
PREP INSTRUCTIONS
- Grate both cheeses into a bowl and set aside at room temperature.
- In a small bowl, whisk together the salt, black pepper, onion powder, nutmeg, ground mustard, and flour. Set aside.
- In a small pitcher, whisk together the milk and worcestershire sauce. Set aside.
COOKING INSTRUCTIONS
- Cook and drain the pasta according to package instructions.** Set aside and keep warm. While the pasta is cooking, make your cheese sauce.
- Melt the butter in a Dutch oven or large braiser over medium-high heat.
- Pour the milk mixture into the pot, then quickly whisk in the dry ingredients until smooth. Cook for 1-2 minutes until sauce is slightly thickened.
- Reduce the heat to low. Stir the grated cheese into the sauce, adding a handful at a time, until all cheese is completely melted and the sauce is very thick.
- Add the cooked pasta to the pot and carefully mix into the sauce until completely coated. If the sauce is a little too thick for your taste, thin it out with some reserved pasta water (see Recipe Notes below) or some milk until it's at the consistency you prefer.
- Serve mac and cheese immediately while still hot.
Notes
