Last week I mentioned that my husband and I had an intimate dinner of macaroni and cheese (sans kids). I saved the leftovers for my 17-month old son and he gobbled it up.
This recipe is even easier (and tastier) than packaged mac & cheese, except it takes longer to cook. The only problem I had was that some of the macaroni on top did not cook all the way — and those pieces were a little crunchy. The recipe says not to mix during cooking so I didn’t. And just like my daughter told me yesterday after doing something that she wanted “I’m a good listener.”
Because of the milk and cheese, this recipe is perfect for kids over 8 with higher calcium needs. This one comes from my favorite cookbook, SOS: The 6 O’Clock Scramble to the Rescue!
- 2 TBS butter or margarine
- 2½ cups uncooked elbow macaroni
- ¼-1/2 tsp salt to taste
- ¼ tsp dry mustard powder
- ¼ tsp ground nutmeg
- 2 cups shredded cheddar cheese
- 3 oz precooked andouille or turkey sausage, diced (1 cup) (optional)
- 3½ cups skim milk
- Preheat oven to 350 degrees.
- Put the butter in a 2-quart casserole dish and let it melt in the oven.
- Remove it and then add the macaroni to the dish and stir and coat.
- Stir in the salt, mustard, nutmeg, cheese and sausage (optional). Pour the milk over everything and stir gently.
- Bake it for an hour, uncovered (don't stir while cooking). Let the casserole sit for 5 to 10 minutes before serving it.
- Serve with a salad or favorite vegetable