This recipe is on Pinterest, I had to try it! I made a few changes but the idea of boiling the pasta in milk I thought is just wonderful. I wonder if it makes some Italians roll in their graves? I don’t know, but this Mac & Cheese is CREAMY & delicious!
1 (1 lb) box penne pasta
1 (12 oz) can evaporated milk
3 cups skim milk
2 cup shredded cheddar cheese (I used 1 cup sharp cheddar & 1 cup Beecher’s Flagship)
2 tsp salt
3 tsp dijon mustard
In large pot, stir together pasta, evaporated milk, and skim milk. Bring to simmer, then continue to cook on low heat for 20 minutes, with lid, stirring frequently so all pasta has time submerged in milk. Make sure milk does not boil.
When pasta is tender, turn heat off. Stir in cheese, salt, and dijon mustard. Stir in the mustard a little at a time to taste. If too thick, add a little warm milk, and gently stir.
It is great at this point right off the stove or can be placed in 13×9 sprayed baking dish and top with more shredded cheese. Bake at 350° for about 10 minutes until cheese has melted.
Can be used as a side dish or add browned ground beef or sausage, or shredded chicken for main dish. Add onion, peppers, tomatoes, other veggies to make it a casserole.
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