Stove top macaroni and cheese

We are way too grown up to still be doing easy mac from our good ole friends at Kraft. As enjoyable as that was in college, its time to realize an orange powder may not be the best thing to put into our bodies. This is just as quick, but with fresh ingredients. Oh and speaking of watching what we put into our bodies, this recipe is figure friendly because there is no butter and no heavy cream. Just simple, clean, and tasty.

  • 14 oz. of macaroni elbows
  • 2 cups shredded cheddar (get creative and do 1 cup fontina and 1 cup Gruyère or 1 cup of the cheddar and 1 cup of Monterey jack)
  • 1/2 to 1 tbs. crushed garlic (if doing fresh that’s 3 cloves)
  • 1 tsp Dijon mustard (umm so I did tablespoon not teaspoon because apparently I don’t know how to read and it was noticeably too tangy so don’t rush and read the measurements properly, lesson learned).
  • 1 tsp salt
  • 1 tsp parsley flakes (I just add this to almost any recipe I can because I think the little green flecks just brighten up a dish, in other words “optional”).
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/3 cup 2% milk
  • 1/2 cup Greek yogurt

Boil elbows. Drain pasta in colander while reserving 1/3 cup of the cooking liquid. Return macaroni to pot and mix in the remaining ingredients over low heat (including the pasta water). Fold gently to melt and mix all ingredients.

I may throw in some pancetta next time to add another element slash make it more entree worthy vs. side dish. Plus let’s face it, pancetta would make it the grown up version of the throwback, when mom’s across America cut up hot dogs for us when we were kids & threw it in our mac & cheese.
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Happy Eating, XO.

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