Raining, windy days are a simple cry for comfort food.   It made me think of my mother and her Simple Homemade Macaroni & Cheese.   She didn’t make it often, but when she did you were in for a great treat.  I’ve never made it for my kids, so I decided last night would be the night.  It’s time to show these kids who’s boss and that the box – has nothin’ on me!

Let me show you the way….

How to make Homemade Macaroni and Cheese – the light(er) version

Ingredients

Salt
2 Cups (8oz) Shredded Cheddar Cheese, Tillamook
16oz boxed Pasta
3/4 Cup 2% milk, reserving 1/4
1 Can (12oz) Evaporated Milk
1/4 tsp Ground Mustard, disolved in 1tsp Water
1/8 tsp Garlic (optional)
2 tsp cornstarch
pepper

How to prepare:

1. Cook pasta in a large pot according to directions on package, adding 1 1/2 tsp salt to the water.  While I didn’t use gluten free pasta, I am pretty sure it can be done.  Drain the pasta and leave in colander.

2. Add evaporated milk, 1/2 cup of 2% Milk, Mustard, Garlic if using and 1/2 tsp salt in now empty pan over med-high heat and bring to a simmer.  Meanwhile while those ingredients are having a party – whisk together the remaining 1/4 milk and 2 tsp cornstarch together, then whisk into pot.  Continue to stir the pot allowing it to thicken, about 2 minutes.

3. Remove from heat and slowly add in the cheese until melted.  Season with salt and pepper to taste.  Stir in pasta and mix until well combined.  Let the mac & cheese sit for 2-5 minutes to allow sauce to thicken.

Every time I cook in the kitchen there is an opportunity for a dance party –  Tonights song was Don’t Wake Me Upby Chris Brown*

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What’s your favorite comfort food?

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