One Pot, Stove Top, Creamy Mac and Cheese – My decadent revolution


  • 2 cups large elbow Macaroni, uncooked (about 1/2 lb) 2 cups low fat Milk (about 16 oz) , or more if needed **if more milk is needed, additional 1/4 cup milk at a time for final cooking. **Macaroni pasta varies so much! have additional milk on hand, or be ready to increase the heat if your macaroni doesn't absorb fast enough. 1 tablespoon Butter, for flavor ( I tried this recipe once without the butter and I didn't notice any difference with the recipe. More heart healthy!) 1/2 teaspoon Mustard powder 1 teaspoon Salt, plus additional for final season later generous dash of Nutmeg 1 cup Grated Cheese, any one or combination of ( jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese. Cheese varies in flavor and salt level too! additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional) black pepper to taste (optional)