Macaroni-n-cheese is a taste I will never outgrow. Though for the most part I have moved past the box mix. I love making stove-top macaroni and cheese, I think the result is creamier. Less dishes to clean is an added bonus. I also prefer to use cavatappi over the traditional elbow noodle, it is easier for kids to get and keep on their forks. This is also a good dish to sneak in the whole wheat variety, it generally goes undetected.
At our St. Patrick’s Day dinner party we had I made this recipe and added a bit of green food dye to make Leprechaun mac-n-cheese. For an all green meal, I served it with fruit kabobs of honeydew melon and green grapes. A huge hit with the kids, they ate it up!
No Bake Mac-n-Cheese
1/2 pound whole wheat Cavatappi noodle
4 tablespoons butter
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Cook the past al dente in salted water.
Melt butter in pot while pasta is draining. Re-add pasta to pot and toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.
Stir mixture into the pasta and add the cheese.
Over low heat continue to stir for 3 minutes or until creamy.