This post is a part of a series I call Lovely Lady Lunch–where I take time, once a week, to make myself a real lunch. On the side, I might read a book, flip through a magazine, or watch something on YouTube. The idea is to enjoy a delicious lunch and just take a minute in the middle of the day to chill. I encourage you to share your lovely lady lunches on media using the tag #lovelyladylunch!
Last week was one of those weeks that just would not stop. I won’t get into it, because that’s kind of boring but, basically, it was a total shit-show. All I wanted was a do-over and a giant bowl of carbs. While a do-over isn’t really something I can pull off, a bowl of carbs totally is. Thank goodness. This stovetop mac and cheese is so dang easy, it comes together in a single pot in about 20 minutes. You actually cook the noodles in milk and water before adding the cheese and end up with perfectly creamy, comforting mac and cheese. The recipe actually makes enough for two servings–lunch today and tomorrow…or one emotional lunch for one.
- 4 ounces dried, short pasta
- ½ cup milk
- ¾ cup water
- ¼ teaspoon dry mustard
- ½ cup grated cheese
- salt and pepper to taste
- Add the pasta, milk, water, and dry mustard to a saucepan. Bring to a boil over medium-high heat, reduces to simmer and cook for 15 to 20 minutes, stirring occasionally, so the noodles don’t clump together until most of the liquid has absorbed. Remove from the heat and stir in the cheese. Season with salt and pepper to taste.
I always use whole milk when I make this recipe, so I don’t have a reccomendation for using 2% or skim milk.