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!
Prep: 10 minutes
2 TBS butter or margarine
2 1/2 cups uncooked elbow macaroni
1/4-1/2 tsp salt to taste
1/4 tsp dry mustard powder
1/4 tsp ground nutmeg
2 cups shredded cheddar cheese
3 oz precooked andouille or turkey sausage, diced (1 cup) (optional)
3 1/2 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 cook for 5 to 10 minutes before serving it. Serve with a salad or favorite vegetable.