Recipe by Todd Porter and Diane Cu (whiteonricecouple ), from “Good Bite Weeknight Meals” (Wiley). The authors write, “You can choose any cheese you like, though if you pick a hard cheese you’ll want to combine it with something that melts easily.” Serves 4.
Ingredients
2 cups large elbow macaroni
1 1/2 cups low-fat milk
1 tablespoon unsalted butter
1 teaspoon salt
1/2 teaspoon mustard powder
1/8 teaspoon freshly grated nutmeg
1 cup grated cheese (see headnote)
Bread crumbs (optional)
Directions
Rinse and drain the macaroni in a colander. Place the macaroni, milk, butter, salt, mustard and nutmeg in a medium saucepan over medium heat and bring to a simmer, stirring frequently and adding more milk if needed, until the macaroni has absorbed the milk and is fully cooked, 15 to 20 more minutes.
Add the cheese, stir, and remove from the heat. Sprinkle the bread crumbs, if using, evenly over the macaroni and cheese, cover, and let the mixture rest until the macaroni has plumped and absorbed any excess milk, about 10 minutes. Season to taste with salt and stir before serving.
