Even in the heat of summer, there come days that call for a big glass of wine and some comfort food – and I had one last Friday.
I can’t pinpoint what the problem was, exactly, but I spent my entire afternoon dreaming about curling up with a delicious bowl of homemade macaroni and cheese. This quick and absurdly easy recipe is delicious and so easily customizable, you’re sure to be able to tweak it to your tastes and needs. For a gluten free option, you could swap in gluten-free noodles or even cauliflower!
- 2 Cups Milk (I use fat-free)
- 1 Cup Macaroni Noodles, uncooked
- 1 Tbsp Butter
- 1.5 Cups Shredded Cheese (I use Tex Mex and Old Cheddar)
- Salt and Pepper, to taste
- Frank's Red Hot Sauce or Cayenne Pepper to taste (Optional)
- This is an easy, one-pot, no-drain recipe!
- Pour milk and dry, uncooked macaroni noodles into a medium sauce pan and set on medium. Stir regularly. Cook noodles to desired softness, and reduce heat. Add butter and stir well. You should still have a fair amount of milk left. If your noodles are looking a little dry, feel free to add more.
- While noodles are cooking, chop or shred cheese (unless you're like me and buy shredded!) about 1.5 cups of cheese.
- Slowly add cheese to pot, stirring regularly. When all cheese has been added, stir until all noodles are well-covered and allow to thicken if runny. At this time, you may choose to add Frank's Red Hot Sauce, Cayenne Pepper or any other seasonings.
- Serve up, and top with salt and pepper to taste.
Easy, right? Yum!