I am not complaining, though, since this saves me time and money.
To make our no-bake mac & cheese, I use my personal revisions to this recipe. I omit the Dijon mustard, altogether, for personal taste preference. Also, instead of adding the frozen broccoli to cool down the dish, I serve it steamed on the side. As much as my kids like broccoli and other vegetables, (Really! They do!!) I cannot convince them to eat it mixed in with the mac & cheese.
- 8 ounces whole wheat elbow noodles (2 cups, or about 1/2 a box if you don't feel like measuring)
- 1 3/4 cups low-fat milk -- divided (Okay, honestly, I often use whole milk because that is what we buy for the kids. This tastes good either way, but the whole milk is richer.)
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- pinch of pepper (The original recipe called for 1/4 teaspoon ground white pepper. I use black pepper which is what we always have on hand.)
- 3/4 cup shredded cheddar cheese (or Colby-jack, whatever is on hand)
- 1/4 cup Parmesan cheese (The original recipe calls for shredded, but I use grated because we always have it.)
- Boil a large pot of water and cook macaroni noodles according to package directions.
- Meanwhile, simmer 1 1/2 cups milk over medium-high heat. (I use my "green" ceramic frying pan for this.)
- Whisk the other 1/4 cup milk, flour, garlic powder, salt, and pepper in a small bowl to combine, and then add the mixture to the simmering milk. Return to a simmer, stirring constantly for about 2-3 minutes, until the sauce thickens.
- Remove from heat and stir in cheeses until melted.
- Drain the pasta and then add the cheese sauce. Over medium-low heat, stir the macaroni and cheese for about 1 more minute, until heated. You can serve this right away, or as I mentioned above, re-heated. Sometimes, if I know we're going to have a hectic evening, I will make it during the day, and then re-heat it at dinner time. It's perfect either way, and my family eats it up.